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This long soak causes acetic acid bacteria known as acetobacter to grow and multiply.

Examining samples of a spoiled beetroot alcohol under a microscope, Pasteur was able to detect not only the yeast organisms responsible for fermentation but also a rod-shaped entity — a bacterium now called Acetobacter aceti — that converts ethanol into acetic acid, the ingredient that gives vinegar its sour taste.

Too many microbes looking for ethanol, as a result you are producing acetobacter not vinegar.

The reaction and acetobacter are aerobic, so oxygen is necessary for the reaction.Also acetobacter are ubiquitous so “ starters” aren’t necessary; and, indeed you already have your starter which is the “slime” of pure acetobacter.

Fed with the nutrients in the gel, along with oxygen, bacteria called Acetobacter xylinum make cellulose, a molecule that speeds healing when placed on the surface of a wound.