This mother-red color of wine vinegar is perfect for making liters of wine red color. The instructions are in the bottle. It only requires red wine vinegar in a ratio of 2:1: 1 for mother and water. Using Vinegar Mother Directions: Vinegar Mother can be used successfully with wine or any other alcohol to produce vinegar. There are three main aspects that you need to make sure that however: 1. Remove sulfites: sulfites naturally in wine, but they are also added to prevent the growth of bacteria that cause vinegar to form. There are two methods to remove sulfites. Stirring the wine for about 30 minutes can work, but it's not always effective. Add small amounts of hydrogen peroxide. Get the typical 3% hydrogen peroxide sold in stores plus medication and add 1/2 teaspoon (2.5 ml) per 750 ml bottle of wine. Stir in and this should remove more sulfites. Hydrogen peroxide will not be toxic or damage the flavor of the vinegar. The General formula is 1 ml of 3% hydrogen peroxide eliminates 10 ppm of sulfites and red wine contains on average, 20 †“ 40 ppm of sulfites. 2. Make sure that the percentage of alcohol in the mixture you want to convert to vinegar is less than 10% V/V, preferably between 6  € “ 8% V/v. This is best achieved by diluting the wine. For example, to make red wine vinegar with 12 € “ 14% alcohol, mix 2 pieces of wine red color with 1 part of water and 1 part of mother of vinegar. 3. Make sure that vinegar can breathe: bacteria make vinegar need access to oxygen so make sure there are holes or open top vinegar can breathe through. Fruit flies, these holes or top with stamen or yet gauze to avoid getting in.Finally, the growth of the optimal temperature for vinegar is 80 € “ 85 degrees Fahrenheit. It continues to grow thin despite room temperature. Good luck.