> The recipe says this.
> Take 4 1/2 pounds of honey to one gal of distilled water.
> Boil the water and then add to the honey and dissolve.
> Add one package of yeast on top of a slice of toast  and float for 16
days.
> Skim and let it work for 4-6 weeks more.
> Does anyone have a better suggestion?
> preacher

First, if you add yeast, you won't get vinegar, you'll get mead.  The
organisms which make vinegar are bacteria (acetobacterium), which ferment
sugars into acetic acid.  Yeasts ferment sugars into alcohol.  Secondly, I
can't imagine what the toast is supposed to do.

To make vinegar you need some mother from an existing batch of naturally
fermented vinegar.  You might try some un-pasteurized cider vinegar as a
source. It's important that you get the mother from a good source (just like
brewing yeast), otherwise you won't be sure of what the finished product
will taste like.

Regards,

Todd.

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