Old timers used to make copious quantities of home-made vinegar, usually from apple cider (probably made from the stuff they couldn't drink fast enough before spoilage :-) ). As such, I would suspect that it's not that inherently dangerous. Same holds true for sauerkraut, although if you've ever made it yourself, you wonder how the hell anyone had the courage to eat it the first time. I'm sure there are simple, observable, detectable criteria that indicate safe vinegar, as opposed to the bad stuff (research?). Off colors, odors, or flavors are usually a good indicator that something is amiss. As to botulism, I was under the impression that it is primarily an anaerobic critter, not prone to showing up in open fermented fluids (like wine, beer, vinegar, etc.) but rather canned goods not properly prepared. Don't know about vinegar from specifically from honey, but it seems that it should work. Worst case, feed it the dog first. Todd. :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: -- Visit www.honeybeeworld.com/BEE-L for rules, FAQ and other info --- ::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::