ryferre wrote:I want to try to make a mint and lemon wine----and then turn it into vinegar---do you think this would be alright?
And--since I have never made vinegar before---how much wine is required to make a certain quantity of vinegar! And do I need to let the wine age in a bottle first or after the secondary fermenter can I then add the mother of vinegar?
I do not see any reason why you cannot do it. First ferment it into wine at about 12% alcohol. Once clear, finished and stable, transfer to a jar twice the volume (so there is lots of air) and add the vinegar culture. Also, dilute the wine with the same volume of water so as to bring the alcohol content down to about 6%. Allow it to sit undisturbed in a warm envirnment (75 deg or more) with air exposure. Do not seal the jug but seal it with cotton or cheesecloth to allow it to breath. It should turn to vinegar in about 2-3 months. If you start with one gallon of wine you will finish with 1 gallon of vinegar.