This listing is for live mother of vinegar culture. It is added to any alcoholic product- wines, beers, hard cider, etc, and with a little time & patience, you'll have your very own homemade vinegar! Mother is a SCOBY- a symbiotic community of bacteria and yeast. Once you invest in the initial starter, you can keep it going indefinitely by adding more food (ie wine or other alcohol) once you remove most of the finished vinegar. Mother converts the alcohol into acid, making it non-alcoholic but tangy. All you need is a glass container and room temperatures for this to happen. This mother comes from our white or red wine vinegar we make here at the farm. The white can be used as a starter for other vinegar bases (cider, malt, etc). Basic instructions for vinegar making are also available in our shop as a digital file.