Let’s go back to a safe topic, vinegar. I started some new vinegars this weekend. On the left is the bourbon vinegar. The bottle of Jim Bean Maple said it was 70 proof so 35% ABV. It was a 750 ml bottle so I added four cups of water (~ 1 liter) to drive the ABV down. It should be about 12% or so. I may need to cut it further. The bacteria should be able to deal with less than 20% ABV but they really like it below 10%. The middle one is an Orange Pale Ale. The mother is floating. That is always a good sign. The right is a sake. I added the same volume of water as the sake. Should be around 8% ABV.
