T thasnazzle Well-Known Member Joined Aug 17, 2011 Messages 136 Reaction score 5 Location Austin Feb 6, 2013 #1 I've got a batch (or two... ugh) that got ruined by acetobacter. Given that what I have is mostly vinegar, is there any problem with substituting as such when cooking?
I've got a batch (or two... ugh) that got ruined by acetobacter. Given that what I have is mostly vinegar, is there any problem with substituting as such when cooking?