How can I turn excess wine into delicious wine vinegar at home? For those who have done it, are there any useful tips to get the best results?
I do not have access to any "mother of vinegar" starter culture, and am not likely to spend money on it; however, I DO have a well-stocked home kitchen and a lot of patience.
Edit: To be more specific about my questions
- How long should it take to ferment, and when do I give up if it's not vinegary?
- Do I need to add sugar/water for low-sweetness or high-alcohol wines?
- How do I collect Mother of Vinegar for use in fresh batches?