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Acetic Acid Bacteria 100ml for starting wine or cider vinegar.
Natural vinegar can only be produced from alcoholic beverages such as cider, wine or fruit wines. Vinegar is formed by acetic bacteria out of the alcohol.
To obtain a high quality vinegar we advise you to add the acetic acid bacteria to the liquid, and keep in a warm location as acetic bacteria thrive in warmth.
See our 'How To' guide for making cider vinegar here.
Do not produce your vinegar in the same place as your wine or cider.
