Batch 3 of vinegar fermentation. I rested the bottles of Cabernet for a few weeks to let the sediment settle down to the bottom. You can see the non-ideal condition the cork has been in. But, with a little finesse, it came out in one piece! (Can’t say the same about the chardonnay).

What’s cooking:

1. 350mL ‘87 Chardonnay, 50mL Eden raw red wine vinegar (1/13)
2. 300mL '87 Chardonnay, 100mL Eden raw red (1/14)
3. 650mL '89 Cabernet, 100mL Eden raw red (1/25)