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I want to ask how to convert my spoiled wine to vinegar (follow-up on this question). Is this on-topic here?

  • what about kefir, kombucha and other brewing organisms and beverages? – jards Jan 25 '15 at 14:11
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Producing vinegar is fermentation of alcoholic beverages; it's just that it's away from alcohol to acetic acid. A number of the principles that homebrewers adhere to would apply, and there are beer styles where an acetic flavor is acceptable.

I personally don't have a problem with it, but some of the other moderators may have a reasonable argument against it.

  • Thank you for the answer. I think I'll wait a couple of days more and if no one is against, I'll be becoming more active member of this community (HB.SE) :D – Vorac Jul 5 '12 at 7:22
  • +1. I think it's on-topic. – Mark McDonald Jul 10 '12 at 5:39

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