may produce off-flavors. This possibility is
minimized by starting with a cultured yeast
and a vinegar “mother” from an active
vinegar crock or commercial source. The
warmer the temperature (up to around
85ºF/30ºC) and the larger the surface area
exposed to the air, the faster the liquid will
acetify. Fruits with less than about 10%
sugar in their juices will produce less than
5% alcohol and thus less than 4% acetic
acid in the final vinegar, which will be
prone to spoiling. Such fruits should be
supplemented with table sugar, which
boosts the subsequent alcohol and acetic
acid levels.Malt Vinegars Malt vinegar is essentially
made from unhopped beer: that is, from cereal
grains and sprouted barley. It has overtones of
barley malt. This was the standard form of
vinegar in beer-drinking Britain, where it was
originally called alegar.