Introducing our vinegar blend! This is a mixed culture of both Acetobacter and Gluconobacter. The Acetobacter strain can metabolize ethanol while oxygen is present to form acetic acid. The Gluconobacter can metabolize simple sugars while oxygen is present to form acetic acid.
However, if your looking for a more straight forward food vinegar we suggest starting with a alcoholic platform such as hard cider, wine, sake, beer etc. You can however inoculate must, wort, unfermented cider as well and it will still form a less acidic form of vinegar. However doing this also leaves it less unprotected from things like wild yeast.
Preferred temperature - 80-87F