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Great question. First off, the mold. This is nothing to worry about, you should be skimming it off but as far as Vinegar creation it's normal and to be expected. These "worms" have a name :-) Turbatrix Aceti (a.k.a Vinegar Worm) you can read more about them here -> wiki/Turbatrix_aceti Why is that mold there? Well if you think about the fermentation ...


2 weeks minimum. If it's in an air tight and sterilized jar which isn't constantly being opened and closed. I'd push more for a couple of months maybe longer. All the acid in there, sugar and salt work as great preservatives and the spices also will help. The 2 things you need to be watching for are either the oil going rancid or the juice fermenting. ...

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