Fermentation has been going on a long, long time. Vinegar is the next step – when alcohol (like beer) is allowed to ferment a second time, turning it acetic.
http://www.bbc.com/…/20170222-our-ancestors-were-drinking-a…
Fermentation has been going on a long, long time. Vinegar is the next step – when alcohol (like beer) is allowed to ferment a second time, turning it acetic.
http://www.bbc.com/…/20170222-our-ancestors-were-drinking-a…