juice vinegar

[sourapple]

I have several jars of ferment working using crabapple juice, white grape juice and purple grape juice. I have experimented without doing much reading and have made some great vinegars. What happens if I add a mother from another to a jar that has not turned to alcohol yet? PS. The first and best vinegar I made was with a dandelion and organic sugar wine. The brew was unattractive for wine but terrific as vinegar.
Thanks, Trish

[Tim Hall]

You'll probably get something that's very mildly alcoholic and sour at the same time, becoming increasingly sour like kombucha. The yeasts will shut down at a certain acidity level, so it may not reach full alcohol 'potential' depending on how much sugar they have to gobble up.

[sourapple]

Thanks for the reply. Do you suggest testing the acidity or just go by taste? Anything to look out for?

[Tim Hall]

I don't think it's necessary to test. Don't get me wrong - I'm not saying there's anything wrong with what you're suggesting, and I think it'd be an interesting experiment. My suggestion is hypothetical, and besides I'd have to dig through some books to find out what yeasts' tolerance for acetic acid is.