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The Mad Fermentationist has a good write-up on making malt vinegar. Some interesting points from the article: oxygen is key to the process so you don't want to use an airlock. A cheesecoth, or a coffee-filter over the neck of the carboy work well to keep bugs and dust out but let oxygen in. vinegar can be made from the acetobacter in the air, but this may ...

My first batch ever was the brewers best english brown ale kit (extract). At some point it became infected and went sour. I let the bottles sit to see if it would age out (didn't know any better at the time) and the whole batch slowly turned in to carbonated vinegar. I've used it for pulled pork and it has worked wonders on it. I still have some left and ...

Yes, you can make it with a vinegar mother or leaving it alone, with cheesecloth to keep out the flies. If you want a mother, you can get them a lot of places, even Amazon. Wine Spectator (or all places) has a great blurb on it: http://www.winespectator.com/drvinny/show/id/5023 If you think it hasn't been hit by bugs carrying acetobacter or another ...