Wilma says that years ago, when vinegar was a bit weak or the bottle was getting low, they’d put 4 or 5 strands of uncooked spaghetti in it. The starch of the pasta helped strengthen the vinegar. They would also add the leftovers from a bottle of wine, pouring it through a paper towel to hold back any fondo. This would then make more vinegar. But you had to have the moth
