Gegenbauer noble sour PX, drinking vinegar from span. Sweet wine, 7 years, 3% acid

The basis for this elixir is a Spanish sweet wine from the Pedro Ximenez variety, which was made exclusively for us in Spain. This particular wine, which is mainly used in cream sherries, is inoculated with a specially bred vinegar bacteria culture. The fermentation takes place under constant control of temperature and oxygen supply in order to ensure optimal living conditions for the bacteria, whereby the vinegar brewer is present around the clock in the decisive fermentation phases. After fermentation, the product is matured in small oak barrels. By law, this product is not vinegar as it contains less than 6% acid. So we decided to call it PBS. The wine has a very high predicate and is therefore very rich with lots of residual sugar. This natural sugar of the wine is preserved in the acid fermentation. This is difficult because the aggressive vinegar bacteria like to attack the sugar. So there could still be a mental fermentation in which the sugar is converted to alcohol and this to acetic acid. The result would be an acid broth. Only constant regulation of temperature and oxygenation leads to a harmony of acidity (acetic acid) and sweetness (natural sugars of the wine). Of course we do not need any additives for this product.