Can the Mother of Vinegar become useless? Lose the ability to convert wine into vinegar?
Can its effectiveness to do this actually become less potent?
If so, is it a function of age, storage, temperature or it just has a lifespan of its own ?
I'm curious, too. I have noticed that I have some store-bought white wine vinegar that has developed mother. That bottle wasn't kept in the fridge. It always was in a clear bottle. I notice the apple cider vinegar I get is usually in a brown bottle.