Has anyone here purposely tried making malt vinegar? There seems to be a limited amount of info online about it. I've developed an allergy to corn and any corn derivatives. It turns out that white vinegar is made from corn. My girlfriend and I make lots of pickles and preserves every year and the white vinegar we use is starting to cause me an allergic reaction. So, since I'm an all grain brewer, I figured maybe I should try making a 6 gallon batch of mild malt vinegar we can use instead. My thought was to make a simple unhopped wort from 2-row with a target of 6% alcohol. Ferment with something clean like US-05, rack into a secondary after fermentation and add a bottle of unpaturized vinegar with "mother" to the batch. Then fit the secondary with a foil or cheesecloth lid and let the acetobacter go nuts. Am I on the right track? I want a mild tasting vinegar that can be used for multiple purposes. Maybe I should use some wheat in the malt bill as well? From what I understand, if you start with 6% alcohol, you should end up with around 6% acetic acid. Thoughts?