We have begun making Meyer lemon vinegar. We started with cut lemons, water, sugar, and yeast. After a few days, the vat was bubbling. We removed the lemons for another purpose. We will let lemon wine fermentation continue in the open air. The alcohol will continue to increase. In time, the open air environment will be a welcome landing zone for acetobacters. They will happily digest the lemon wine into indispensable vinegar.
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