North American Fruit Explorers mailing list at ibiblio

["Jim Fruth" <jimfruth@charter.net>]

   Do you know of a quantative test for acetic acid?  I made some really 
potent chokecherry wine.  When fermentation was done, I added mother of 
vinegar.  When all of that alcohol has been converted to acetic acid, I'll 
want to dilute it down to about 5%.  How can I accomplish that?

Jim Fruth
Brambleberry Fruit Farm
4002 Davis Street
Pequot Lakes, MN  56472
1-218-831-7018 (My Cell)