If my port wines are 18-20% alcohol will that prevent it from turning to vinegar? I tried to find an answer online but couldn't come up with anything. Is there a limit to how much alcohol vinegar bacteria can tolerate?
If my port wines are 18-20% alcohol will that prevent it from turning to vinegar? I tried to find an answer online but couldn't come up with anything. Is there a limit to how much alcohol vinegar bacteria can tolerate?
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