Vinegar Culture 100ml Mother Culture, Lactoferm, Acetic Acid, Kombucha Tea, Cider Vinegar, Apple

Vinegar mother culture 100ml for starting up wine vinegar, apple vinegar, etc. - Natural vinegar can only be produced out of alcoholic beverages such as cider, wine or fruit wines. Vinegar is formed by acetic bacteria out of the alcohol. The wines need to be light or slightly acetic and not too high in alcohol content (rather not higher than 8 to 10 ABV, eventually thin down). Versatile use – Suitable for making wine vinegar, apple cider vinegar, balsamic vinegar, fruit vinegar, rice vinegar, honey vinegar, and cider vinegar. Easy to use – Simply add the vinegar mother to fermented liquid (such as wine, cider, or mead) and provide oxygen. Fermentation takes a few weeks to two months. High yield – 100ml is enough to ferment up to 50 litres of vinegar, allowing for gradual culture expansion.