may produce off-flavors This possibility is minimized by starting with a cultured yeast and a vinegar “mother” from an active vinegar crock or commercial source The warmer the temperature (up to around 85ºF/30ºC) and the larger the surface area exposed to the air, the faster the liquid will acetify Fruits with less than about 10% sugar in their juices will produce less than 5% alcohol and thus less than 4% acetic acid in the final vinegar, which will be prone to spoiling Such fruits should be supplemented with table sugar, which boosts the subsequent alcohol and acetic acid levels Malt Vinegars Malt vinegar is essentially made from unhopped beer: that is, from cereal grains and sprouted barley It has overtones of barley malt This was the standard form of vinegar in beer-drinking Britain, where it was originally called alegar Asian Vinegars Asian rice and grain vinegars are made from grains whose starch is broken down to sugars by means of a mold culture rather than sprouted grains (p 753) Chinese vinegars can be especially flavorful and savory because they’re made from whole, sometimes roasted grains, fermented in continuous contact with the grain solids, and often aged in contact with the molds, yeasts, and bacteria, all of which release amino and other organic acids and other flavor compounds into the vinegar White Vinegars White vinegar is among the purest sources of acetic acid It’s made by acetic fermentation of pure alcohol that has been either distilled or synthesized from natural gas, and is not aged in or softened by contact with wood It contains few or none of the aromatic and savory byproducts of the alcoholic fermentation In the United States, more white vinegar is made than any other kind It’s used mainly in the manufacture of ... been either distilled or synthesized from natural gas, and is not aged in or softened by contact with wood It contains few or none of the aromatic and savory byproducts of the alcoholic fermentation... release amino and other organic acids and other flavor compounds into the vinegar White Vinegars White vinegar is among the purest sources of acetic acid It’s made by acetic fermentation of pure alcohol that has... because they’re made from whole, sometimes roasted grains, fermented in continuous contact with the grain solids, and often aged in contact with the molds, yeasts, and bacteria, all of which