Question about making vinegar at home
Total newbie here. I have had a bottle of white wine fermenting for six weeks. It is in a jar with cheese cloth over it and I used a starter to get it going.
I just checked it and it smells like bread yeast. According to the web, that is good progress. It also seems to have developed a mother thing floating in the bottom of the jar. Two questions —
(1) How do I tell when it is done? Will the yeast smell be replaced with a vinegary smell? What should I be looking for before using it or bottling it?
(2) And once it is done, how to I reserve the mother for use another time? Do I have to use it right away? Do I need to put the mother somewhere special with more wine?
Thanks for your help!