I'm going to start a batch of rice wine that will eventually be turned into vinegar. Is it important to age the wine for a long period for this use or can it be used after it has fermented for a few months?
Also, should I pasteurize the wine before the vinegar process or just leave that part out?
I'm making the wine only because it doesn't seem cost effective to buy it to turn it into vinegar. Store bought rice wine is twice as expensive as the vinegar itself. Is there a more cost effective way of doing this that I might be missing?