Organic Raw Apple Cider Vinegar is one of the best catalyst there is. Whatever herb you mix it with will be assimilated that much quicker. It's absolutely great. ***************************************************************** We always made vinegar after we got done either making apple sauce or apple cider. We filled our 5 gallon crock with the leftovers or by products- stuff you normally waste- cover with cold water and cover. We would put it in a warm place and every so often put more peels when we made pie.Strain off the froth on the top as you go along. When it smells and taste like vinegar- we would strain it and put in sterilized jars and put the lid on. We stored it in our pantry which was cool and dark. Depending on sugar content of apples and ripeness and warmth depends on the amount of time. We had vinegar as soon as 4 weeks and up 12 week. Longer it sits after it's strained it seemed to taste better. June ***************************************************************** How to Make Vinegar (http://www.vinegarman.com/VinegarMaking.html) Making vinegar is so easy it can be done by accident. We could even say that most of it is made without our cooperation or awareness. Making good vinegar, consistantly, is another story. That requires a little effort. But the effort pays well. Vinegar can be made from almost anything which contains sugar or starch. It is made from many different things; fruits, grains, roots even wood. It can be made directly from sugar but is best made by first converting the sugar into alcohol and then turning the alcohol into vinegar. The conversion from starch is a little trickier, but the process shares a lot of similarities. There are many ways to make vinegar and many of them are covered in our fun easy to read reference book on the subject. But for now let's stick to the very simplest way possible. If you want to learn more about vinegar and vinegar making join our club. To make vinegar the simplest way you need to find yourself; A container with a spout .(e.g. a sun tea jar) The spout is not mandatory but it sure makes things easier. The container should also have a wide mouth to let in air as well as a way to keep out flies. (Air is very important!) You will be visited by vinegar flies! They are my assistants. The container should be glass or stainless steel for best results. Aluminum and iron is definately out. Some plastics can work, some are dangerous because they react with vinegar. So, for now, I would skip plastics. Some fresh fruit juice. (Even the frozen variey will do. But I would stay away from the bottled ones because they add chemicals to keep the juice from turning to vinegar. (See how easy it is to make vinegar.) A starter culture. Notice I said "starter culture". Don't make a big deal about getting a "mother", it will probably ruin otherwise good vinegar. What you need are the bacteria which make vinegar. Check the home brew stores or pick up a bottle of unpasturized, unfiltered vinegar. I have had great success with Braggs Apple cider vinegar. The vinegar in the culture keeps out the other molds and bacteria until the vinegar bacteria have had a chance to take firm control of the juice. A dark place. You could also paint your jar or cover it . The object is to keep out the light. Light will slow the vinegar production or even kill your culture. A warm place. The precise temperature is not so critical but it does make a difference on how fast your vinegar is made. If you feel comfortable at that temperature, most likely the vinegar bacteria will be happy also. OK, we have a vinegar culture, a container to put it in, some food for it and lot's of warm air available to it.Pour about one quart of the starter into the container. Pour about the same amount of juice into the container. Put the mix into a warm dark place. Keep checking it until it is as strong as you like it or it seems to belosing strength. Bottle it in small bottles. Leave it for at least six months before using. (You could use it right away but, this will make it smoother) *************************************** From Laura: I have a fancy Italian cookbook that gives instructions for making your own red wine vinegar. I would use organic red wine (yes, there is such a thing, or you can make your own :-) You need a one gallon container (glass, enamel, stainless or brand-new wood), a bottle of wine and a slice of freshly baked bread. Soak the bread in a little wine until it's mushy. Pour the rest of the wine into your container, add the mushy bread and stir it up real well. Cover the container with a cloth (let in air but not bugs) and store somewhere warm and dark, like a kitchen cabinet. Depending on how much yeast was active in the bread and how warm your storage spot is, you'll get vinegar in anywhere from a week to a month. You can just keep adding wine to the container as you use the vinegar (add no more than half fresh wine, half old vinegar) and have a constant supply. This brew will also grow a "mother" (jellylike culture of the vinegar-making beasties) that you can scoop out and use to start a new batch in a separate container (or give to a friend). I haven't tried this -- still looking for the fancy wooden cask like in the cookbook photo ;-) I'm thinking you can use pretty much any variety of wine for this. I make mead (honey wine) pretty regularly, and the concept of mead vinegar just intrigues me, so I may just have to do this without the fancy wooden cask . . . ********************************