Why it Works: The Life of Vinegar
Vinegar is wine that went too far. Grape juice, with its high sugar content, is a favored home for friendly yeast. As the yeast eats the juice’s sugar, alcohol is produced, turning the juice into wine. Usually the vintner, not wanting to lose money on a good bottle, stops the yeast by either adding sulfites, heating the wine to kill the yeast, or separating the yeast out. However, if allowed to continue eating the wine’s sugar, yeast will stop producing alcohol and produce acid instead. Voila! Vinegar is born. Typical vinegars have around 4% to 5% acidity.