Sorry I am new on this forum.
I am studying the fermentation of vinegar from alcohol and I don't understand how to start the process. So far I understood I need to mix the mother of vinegar with alcohol. My doubt is: if I have to produce a 10%vinegar I need to use 10% alcohol but I know bacteria can grow at maximum of 6% alcohol. how much alcohol, bacteria and water I have to mix together? Do I have to add acetic acid to start it?