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preservation Making Vinegar
- Thread starter PtMD989
- Start date
Anyone ever used one of the food grade SS air stones used in brewing to supply additional oxygen to the mother? Pump and stone is around $25 total online
I've made a few vinegars. I usually save leftover bottles of wine from the restaurants I've worked at. Man, the red wine vinegar I've made is intense! Makes the storebought stuff seem like hose water.
The best vinegar I've made was from a home brewed stout, I wish I had made more. I didn't know vinegar could be that complex, deep dark, roasty, grainy. And beer vinegar mother is crazy thick, looks like a kombucha scoby.
And I've always used either Braggs ACV or some of the mother from a previous batch.
The best vinegar I've made was from a home brewed stout, I wish I had made more. I didn't know vinegar could be that complex, deep dark, roasty, grainy. And beer vinegar mother is crazy thick, looks like a kombucha scoby.
And I've always used either Braggs ACV or some of the mother from a previous batch.
Poured of my Home made Vinegar, very strong smell of Vinegar. Considering doing a large batch that way it will age for a while.
That looks great. What kind is it? Apple cider?How long did it go for?dragonsfire said:Poured of my Home made Vinegar, very strong smell of Vinegar. Considering doing a large batch that way it will age for a while.
I’ve been thinking of making a malt vinegar, but I can’t not drink all my beer. [emoji14]
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Apple juice from the store unpasteurised. its about 5 months old.
Malt vinegar is what Im contemplating next, have a pound of crystal malt just need to get some regular malt, probably will start it later this month
Malt vinegar is what Im contemplating next, have a pound of crystal malt just need to get some regular malt, probably will start it later this month
salsalady
Business Member
Reviving this thread. I will have some blueberry wine leftovers soon and am thinking to take the pulp and some other liquid to get it to the low abv that vinegar likes, add some Bragg's for starter and see what happens.
There will be a good amount of strongly fermented blueberry pulp that I am hoping will give it a good solid flavor. Is there a problem with leaving the pulp in for now and filtering later?
There will be a good amount of strongly fermented blueberry pulp that I am hoping will give it a good solid flavor. Is there a problem with leaving the pulp in for now and filtering later?
Probably adds flavour, just make sure alcohol is not over 7%, will kill or inhibit the mother. I have cranberries been wanting to make a batch.
salsalady
Business Member
Everything is still bubbling pretty active today, I'm thinking we will run it next weekend. We have a hydrometer from John's beer making days, did you know they don't have an expiration day? Lol. Anyway, we should be able to dilute down to 7% and I have some ancient Bragg's that should work.
salsalady said:
Used to hang out with a lot of gearheads... they loved messing with people. Oh, yeah, I just noticed you seem to be low on blinker fluid. And if you've let that go, you might need new muffler bearings, too.
Really interesting thread on vinegar, though. Things it'd never have even occurred to me to try making.
salsalady
Business Member
podz said:
I was referring to me making the wine, then making the vinegar... ie...the From scratch reference.
10% is not common over here. Interesting. I'm looking forward to trying this out.podz said:
I think we'll be processing some wine next week. I'll be sure to take pics.
Ive added when the "Wine" was half way done, secondary fermentation.