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Hi Iddee,

In my "Wild Fermentation" book it just says to use the "mother" to start another batch of vinegar (not mentioning the honey vinegar although). Just using soured wine of course for your vinegar, as first is wine, then comes vinegar. The acidity of the finished vinegar correlates with the alcohol content of the wine it was made from. Just let the honey/water ferment in wide open air with your "mother of Vinegar" for a few weeks longer would be my opinion. Of course stir and keep covered with cheese cloth. Of course wild cultures will also get in. Book is "Wild fermentation" (The Flavors, nutritions, and Craft of Live-Culture Foods), by Sandor Ellix Katz.
 

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I don't know the "ratio". But I would think 1 cup to 50 gallons would be enough, as yeast spores are very small to begin with. If I find something you are looking for I will let you know.
 
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