This allows Acetobacter bacteria to convert the alcohol into acetic acid, producing vinegar. The entire process takes around 30 days. [Mike]’s first round of experiments was mainly with fresh ...

The vinegar-making process is called secondary fermentation because, first, yeast converts a sugary liquid into alcohol. In ...

While it is fermenting, yeast turns food sugars into alcohol, and if acetic acid bacteria (acetobacter) are present, then the ...