Hi all
I have been reading a little bit about nata de coco and bacterial cellulose on the forum and we are interested on doing some experiments with our small and isolated cooperative kitchen/winery/lab here in Mendoza (Argentina) .
Being an almost desertic place we will need a different source for the bacteria starter as we don’t have pineapples here but we have lots and lots of grape around
We will try to use a strong vinager (not industrial) as starter and make some bacterial cellusose following this guide (in spanish).
I will keep you updated about our experience
Saludos desde el sur y a la izquierda