Just a quick vinegar update. Here are the current acidity percentages. (Finished is between 4% and 6% acid.)
4.2% - red (probably usable at this point!)
3.0% - malt (not long! and that's after adding another gallon of beer last month!)
1.8% - mead (slow-going, but at least it's going.)
On a slightly unrelated note, I gathered up all the half-bottles of mediocre balsamic vinegar that we had lying around, and based on a rumour I heard, I boiled them all down until they fit in one bottle - nice and syrupy and actually a lot better than any of the vinegars I started with.