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To: Ellendra

Nice info but I think I’ll stick to vinegar which you can put in water to kill germs, rinse your hands in it to kill bacteria, edible - non toxic - multiple uses and cheaper than bleach.

Not to mention being easier to brew at home, given that it’s basically spoiled wine ;)

Where does one get, “spoiled wine”?


174 posted on 08/10/2011 3:12:47 PM PDT by outofsalt ("If History teaches us anything it's that history rarely teaches us anything")
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To: outofsalt
Where does one get, “spoiled wine”?

Take wine (or cider, vodka, beer, or other alcoholic beverage)and leave it open for a few days, then cover it with a cloth or loose-fitting lid. Vinegar needs oxygen to ferment. You'll be able to tell by the smell when it's finished.

Once you have a good vinegar going, you can start a new one using the film that forms at the top of the old one, called the vinegar "mother", to seed new batches. Just float it on the top, don't stir it in.
210 posted on 08/11/2011 8:45:36 AM PDT by Ellendra (God feeds the birds of the air, but he doesn't throw it in their nests.)
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