jimmy, congrats on the success. I hope you're only kidding about selling it though. Some of the advice in this thread, though doubtless well-intended, is bollox. You CAN get botulism from pickles made in vinegar of less than 7%; The strength of the vinegar has NOTHING to do with yeast -- you can make perfectly good vinegar from wine that has been subjected to sodium metabisulphite, for instance. A wine (beer, cider, etc) of 8% will yield a vinegar of 7%, if it successfully transmogrifies.

If you are making pickles, use a commercial pickling vinegar. Or roll the dice, you might not be unlucky.

Bread is cheap. Why would anyone make it at home? ;o)