Homemade vinegar, pure, water-clear, 5% acidity, 1 l

With his house vinegar, Erwin Gegenbauer has revived an old, forgotten production method in the Viennese vinegar brewery. Wheat brandy flows over beechwood chips, which support the bacteria necessary for converting alcohol into acetic acid. Specially developed bacteria give the vinegars a mild, spicy aroma. The basis of the various vinegars is always pure, crystal-clear beechwood vinegar. For the aromatic house vinegars (dry, sweet, and sour), light or dark fruit vinegars and concentrated grape juices are added, resulting in corresponding flavor spectrums and colors. House vinegar is suitable for marinating, seasoning, refining, and for salad dressings.