it's not a little easier, the winemaking of monsieur biberon near paris speaks of the production of vinegar art of subtlety and secrets which is passed down from generation to generation. these are farms. i inherited from my grandmother, then my parents worked on it. now my wife and children try not to drop it. marcus begins in the apple orchard shows michelle in winter clearly there are no fruits, but sidor has prepared a lot of them. here is the finished apple. we sell a lot of it. however, we process even more into vinegar. but how does it all happen? natural alcohol is essentially a waste product of alcohol yeast, after they have overeaten with sugar, but if you then add acetic acid bacteria to any sweet alcoholic drink or mash, they can get out of the air themselves, because they are everywhere, but it’s better in the form of a special selective sourdough or splashing ready-made raw vinegar, then for them the main dish will be just -alcohols. they will start eating. you are alcohol yeast together and, as a result of your multi-day party, will process alcohol into acetic acid. that is,