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Making Vinegar


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#1 PtMD989

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Posted 13 October 2017 - 06:47 PM

Anybody make their own vinegar? I tried to start a batch last fall but I forgot about it and when I checked on it this summer it was evaporated. I was using white wine and a little unfiltered apple cider vinegar.


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#2 The Hot Pepper

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Posted 13 October 2017 - 07:05 PM

Nope, cheap enuf to buy and figure I'd screw it up anyway.

#3 PtMD989

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Posted 13 October 2017 - 07:12 PM

I didn’t have any money into my vinegar making. The wine was some my brother made, it wasn’t up to his standards (he was gonna dump the wine )the ac vinegar was some in the cupboard at work.

If this is in the wrong forum please move as you see fit.
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Edited by PtMD989, 13 October 2017 - 07:20 PM.


#4 salsalady

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Posted 13 October 2017 - 07:34 PM

I don't think the episodes of a fruit fly getting into my red wine counts.  I'm interested if someone has made some vinegar from scratch.   


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#5 dragonsfire

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Posted 13 October 2017 - 07:47 PM

Yup, I make my own, nice, just have to make sure it breaths and protected. Got a nice jell culture from the last batch.



#6 salsalady

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Posted 13 October 2017 - 08:06 PM

Yup, I make my own, nice, just have to make sure it breaths and protected. Got a nice jell culture from the last batch.

:cough:

RECIPE

:cough:


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#7 DaQatz

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Posted 13 October 2017 - 08:26 PM

I make a few barrels of cider now then. End up getting vinegar from some of them after a year or so. Have a gallon or two I have to filter out pretty quick so I can use the barrel for more cider.


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#8 dragonsfire

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Posted 13 October 2017 - 08:33 PM

no such thing realy. I took natural apple just and added natural apple cider mother, covered the top with cheesecloth, checked back a month later :)

https://www.motherea...ar-zmaz71ndzgoe

 

 

https://www.wikihow....our-Own-Vinegar



#9 PtMD989

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Posted 13 October 2017 - 09:48 PM

I used some Braggs apple cider for my starter. I had my vinegar experiment upstairs at work in a store room with out air conditioning. I had it it a mason jar with paper towel covering the opening.


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#10 hoibot

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Posted 13 October 2017 - 10:36 PM

I used to make kombucha and the scoby from that makes great vinegar. Obviously, you want to start with something alcoholic, in the 5-6% ABV neighborhood, just drop the scoby in and let it go for a month or so. I made some from a nice red wine we had leftover one night (diluted to 6% ABV) and a porter beer I made, they were both really good. It's surprisingly easy. Agree with the comments to keep it covered with a rubberband and cheesecloth.



#11 austin87

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Posted 14 October 2017 - 02:00 AM

I haven't made vinegar but I've looked into it. Covering it is important, but I think the most important thing is to use something that you would actually drink. Garbage in, garbage out.

Doesn't have to be expensive, but if you wouldn't drink it, it's not worth making vinegar out of it.

#12 PtMD989

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Posted 14 October 2017 - 05:57 AM

The wine my brother gave me was good by my standards. Of course I had to drink a bottle to test it.


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#13 dragonsfire

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Posted 14 October 2017 - 10:14 AM

I brewed up some crystal malt and made that into vinegar once, I still have a pound of CM, might have to make some soon :D



#14 PtMD989

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Posted 15 October 2017 - 03:53 PM

I brewed up some crystal malt and made that into vinegar once, I still have a pound of CM, might have to make some soon :D

Did you use a starter with your CM beer? I do like me some malt vinegar. Any suggestions on commercially available beer to make into vinegar?


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#15 dragonsfire

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Posted 15 October 2017 - 06:13 PM

I did as one would in regular bear making, just added a ACV culture. Pick a beer you like commercial and add it to a jar and add Vinegar culture.



#16 DaQatz

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Posted 15 October 2017 - 06:17 PM

Emptied the cider barrels today. Collecting up apples so we can make more. One of the barrels had a bit of vinegar in it, so we filtered it. Now we're letting it settle out before we can use some of it.

 

XENvzYE.jpg


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#17 PtMD989

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Posted 16 October 2017 - 12:40 PM

DaQatz when you make your cider, do you use whole apples or do you cut them in 1/2 or any other way?
My son and I pressed some cider with an old small press (1 gal size maybe) we got little juice from the apples we used when we used cut apples. We got more juice from whole apples. Any tips would be helpful. Thanks


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Edited by PtMD989, 16 October 2017 - 12:41 PM.


#18 DaQatz

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Posted 16 October 2017 - 01:52 PM

DaQatz when you make your cider, do you use whole apples or do you cut them in 1/2 or any other way?
My son and I pressed some cider with an old small press (1 gal size maybe) we got little juice from the apples we used when we used cut apples. We got more juice from whole apples. Any tips would be helpful. Thanks


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We normally cut ours. In fact we shred them in a juicer, and then press the mash. Pressing is slow, it takes time. Which is what allows the apple to oxidize, so that you get cider instead of say apple juice. 


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#19 PtMD989

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Posted 16 October 2017 - 02:09 PM

Thanks for the reply. Our first attempt was about a month and 1/2 ago the apples were just starting to ripen then. Now it might be easier with more ripe apples. My son and I pressed about 8 oz. of cider in about 2 hrs time. He drank it all. Lol. I saw the squeezings turn color like you mentioned.


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#20 ShowMeDaSauce

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Posted 16 October 2017 - 05:52 PM

Ive got a homemade black currant wine i turned into vinegar. Its been aging a little while....i probably should check on it this week :D






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