A month ago I transferred a pear wine from primary and decided to play.
Basically I made a second wine. Acetobacter can't tolerate higher alcohol so I added water and got the SG to 1.050. pH was about 4.0. When the SG got close to 1.000 I added a tablespoon of raw apple cider vinegar to help get things started.
This week I noticed I have a "mother" forming and the pH is 2.5! A fun and useful tangent of the wine making hobby.
Basically I made a second wine. Acetobacter can't tolerate higher alcohol so I added water and got the SG to 1.050. pH was about 4.0. When the SG got close to 1.000 I added a tablespoon of raw apple cider vinegar to help get things started.
This week I noticed I have a "mother" forming and the pH is 2.5! A fun and useful tangent of the wine making hobby.