Guys,
a little help please.
I am involved with a special education unit, that has a small 2 acre vineyard on site, with old vines, producing good fruit, but not enough of it, and from "unwanted" varieties now - the large vineyard nearby doesn’t need our fruit anymore, and we are left with a ton of fruit and no income from their vines. Hence, we are exploring the idea of vinifing and vinegaring - should be fun! I just have to remember to chance my clothes and shower before messing around in my garage brewery.
I should be able to get acetobacter from someone in the UK.
Thanks.
If anyone else has some ideas,
you can contact me @ phil@beermerchants.com
Desperately ISO: Vinegar Starter Culture
Here's an old thread about vinegar - not sure if it tells you anything you don't already know, and the pics don't work anymore . It's the best I can find on here, though!