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fast ageing clay -reply- reply(vinegar)

updated tue 30 sep 97

 

stevemills on sun 14 sep 97

The solution is not the organism. The bacteria that make yeast what it
is produce the solution, and are then (like so many things in this
world) destroyed by their own product. "Live" vinegar/wine/beer/cider is
that which still has the potential to continue fermentation, given the
right "fuel". This, as a brewer of various forms of falling down water,
is my understanding of the process.
Steve
In message , Talbott writes
>----------------------------Original message----------------------------
>Vinegar is typically 5%-6% acetic acid disolved in water.. since when is
>this solution considered to be an organism?... ...Marshall
>

> 1ST ANNUAL CLAYARTERS' GALLERY - NAPLES, MAINE (Summer 1997)
> http://fmc.utm.edu/~dmcbeth/cag/naples.htm
>
> 2nd ANNUAL CLAYARTERS' GALLERY - NAPLES, MAINE (Summer 1998)
> Details will be forth coming!!!
>
> Celia & Marshall Talbott, Pottery By Celia, Route 114, P O Box 4116,
> Naples, Maine 04055-4116,(207)693-6100 voice and fax,(call first)
> WBS Live Chat Room, Sat Nites 10 PM EDT & Sun Afternoons at
> 1 PM EDT Private Room: Clayarters E-MAIL: clupus@ime.net
>

--
Steve Mills
@Bath Potters Supplies
Dorset Close
Bath
BA2 3RF
UK
Tel:(44) (0)1225 337046
Fax:(44) (0)1225 462712