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	Comments on: Unsulfured Homemade Vinegar	</title>
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	<link>https://vinosseur.com/unsulfured-homemade-vinegar/</link>
	<description>...spontaneously fermenting</description>
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		By: vinosseur		</title>
		<link>https://vinosseur.com/unsulfured-homemade-vinegar/#comment-198</link>

		<dc:creator><![CDATA[vinosseur]]></dc:creator>
		<pubDate>Mon, 03 May 2010 08:04:21 +0000</pubDate>
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					<description><![CDATA[In reply to &lt;a href=&quot;https://vinosseur.com/unsulfured-homemade-vinegar/#comment-197&quot;&gt;Ed&lt;/a&gt;.

Hello Ed!

Thanks for the comment! I didn&#039;t use a starter at all to make this vinegar. I simply started with that nearly full bottle of Munjebel Bianco (which was already on its way to becoming vinegar), poured it into that empty magnum I had, and the rest happens on its own!
The main difference I have noted between the homemade and store-bought vinegars I have tasted is the strength. The homemade vinegars I have tasted have been a bit &quot;sweeter&quot; or &quot;fruitier&quot; and more mild in strength. Delicate if you will.

-cheers]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://vinosseur.com/unsulfured-homemade-vinegar/#comment-197">Ed</a>.</p>
<p>Hello Ed!</p>
<p>Thanks for the comment! I didn&#8217;t use a starter at all to make this vinegar. I simply started with that nearly full bottle of Munjebel Bianco (which was already on its way to becoming vinegar), poured it into that empty magnum I had, and the rest happens on its own!<br />
The main difference I have noted between the homemade and store-bought vinegars I have tasted is the strength. The homemade vinegars I have tasted have been a bit &#8220;sweeter&#8221; or &#8220;fruitier&#8221; and more mild in strength. Delicate if you will.</p>
<p>-cheers</p>
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		<title>
		By: Ed		</title>
		<link>https://vinosseur.com/unsulfured-homemade-vinegar/#comment-197</link>

		<dc:creator><![CDATA[Ed]]></dc:creator>
		<pubDate>Mon, 03 May 2010 07:46:11 +0000</pubDate>
		<guid isPermaLink="false">http://vinosseur.com/?p=2777#comment-197</guid>

					<description><![CDATA[Hello Joseph very funny. This weekend I visited a restaurant of whom the owner proudly showed his own white wine vinegar. Undilluted, strong stuff but very clean, great for salades or boil down with some garlic for over steamed vegetables with some oil. How did you start the vinegar? Did you add a bit of existing?]]></description>
			<content:encoded><![CDATA[<p>Hello Joseph very funny. This weekend I visited a restaurant of whom the owner proudly showed his own white wine vinegar. Undilluted, strong stuff but very clean, great for salades or boil down with some garlic for over steamed vegetables with some oil. How did you start the vinegar? Did you add a bit of existing?</p>
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