Pam,
From the Book, Super Formulas by Elaine White (great book with loads of wax and
honey formulas)- first make mead but stop at the point fermentation ends -
there are loads of mead recipes on the net. Buy vinegar culture - acetobacter-
from a wine making store. Measure three parts mead to one part vinegar
culture/water and put in sanatized glass or stoneware container with cloth
stopper. Temperatures between 80-85 are ideal and will take four to six
months.. Cooler means takes longer. A grayish film called a mother will form on
top. If it falls to the bottom, remove it and discard it, another will form.
Test for acidity anything above 5 percent is fine.
You can keep it going forever by just adding diluted mead, or pasturize it
which will end its working and will allow it to keep.
I suggest buying the book for more details and variations using other starters.
Valley Hills Press, 8 Valley Hills, Route 6, Starkville, Mississippi 39759 for
$14.95 - may be higher now but that is what it says in the book.
Bill T
Bath, ME
 
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