Yet another question for FOODIE.

[wineseven]

Thanks Foodie. Yes, looking back I realized I should of add S02 before fermentation. This was my first attempt to make a sweet wine and it is a great (useful but painful) experience. Now I know that too much air exposure during handling and insufficient level of S02 is a BIG NO-NO for fragile whites.

Anyway, is there a good source for vinegar making info out there?
Anyone?