I made some raspberry vinegar last week. What I did was to purchase some Patricia Braggs Apple Cider Vinegar that is not pasteurized and has an active mother in it. I then mixed it with an equal part of raspberry juice. The more oxygen that is introduced to the mixture the quicker the vinegar forms. I accomplished this by putting it on my magnetic stir plate. I hope to have 2 gallons of vinegar by Christmas.
