My current question deals with Mollison's Human Nutrition and Fermentation. I tried the health vinegar recipe in Mollison's book. As far as I'm aware, this is the only recipe for specifically "health vinegar" that I have come across. But perhaps it is just one example in a category of similar recipes? The recipe is a sugar/water solution where pieces of toast are floated over top and yeast is sprinkled over them. Over time, the solution digests and sinks the bread. The vinegar is ready, I read, once the bread has sunk. I started explaining my situation in my first ever post, in the Introduce Yourself Here section, that "I attempted it and have the idea that it might be off, not right, unworthy/hazardous to taste." Has anyone attempted to make this "health vinegar"? Mine smells strongly alcoholic, like a liquor. The best answer I have is that even though the allotted time for the recipe has passed, the bread has not yet sunk to the bottom of the container because I'm making it in the cold of winter. Maybe it is still producing alcohol and has yet to form acetic acid. Any thoughts, here?