WTF is vinegar? And what is its MOTHER?

Summary by Krater

An explainer on the history, chemistry, and production of vinegar, covering alcoholic fermentation, acetic acid bacteria, mother of vinegar, and historical anecdotes.

From the video

Answers: How is vinegar made and what is the science behind it?

• vinegar history
• acetic acid fermentation
• mother of vinegar
• balsamic vinegar
• wine preservation and sulfites

What it concludes

• Vinegar is produced when acetic acid bacteria consume alcohol from fermented sweet liquids and convert it into acetic acid.
• Leaving food in acidic vinegar juice sealed away from air prevents spoilage.
• Traditional balsamic vinegar is aged for at least 12 years in successive wooden barrels of different woods.
• Wine can be prevented from turning into vinegar by adding sulfites or hydrogen peroxide.
• Adding store-bought apple cider vinegar with live mother to wine can successfully speed up vinegar production.