food-bev Malt Vinegar

[dragonsfire]

Started my batch yesterday, basically make beer and then add Vinegar culture.
 
Made a starter batch, cooked up malt. This morning lots of froth and looks like its calming down already.
Once its done then Il add the Vinegar culture.
 

 

[Thegreenchilemonster]

Looks great! I would love to do that sometime, but I'm worried about contaminating my home brew, fermentation area, and brewing equipment.

 

[dragonsfire]

wash out with baking soda, should not be a problem, or have a dedicated bucket, got this one from homedepo for $5 (food grade) same bucked without the markings in brew stores for $35.

 

[Walchit]

So ur gonna have 5 gallons pretty much when it's done? I bet that shit is so fire on some fish

 

[Rairdog]

Looks great! I would love to do that sometime, but I'm worried about contaminating my home brew, fermentation area, and brewing equipment.

 

x2
 
 
Dragonsfire, does it taste fresher/better than store bought?
 
I always have a extra packets from Long John silver and Penn Station in the fridge and have never bought any..lol

 

[Walchit]

I may have taken home a bottle from long John's once

 

[dragonsfire]

It has more body, so in general it does taste beter, comparing it to Braggs, and you can make your own trength.

 

[Walchit]

So how long till it's done? I could go for a bucket of that

 

[Thegreenchilemonster]

 
x2
 
 
Dragonsfire, does it taste fresher/better than store bought?
 
I always have a extra packets from Long John silver and Penn Station in the fridge and have never bought any..lol

I'm super sketched out about having any acetobacter anywhere near my brewing area. I do a lot of long term sours, and just a touch of acetobacter infecting something while I take a gravity sample, or add fruit, etc...could make me have to dump a whole lot of beer!

Maybe a 3 gallon batch of vinegar in the shed this Spring/Fall would work. I'll probably mash/sparge some grain, ferment with something clean like US-05, then add a bunch of fruit along with the acetobacter.

Durian vinegar?!

 

[dragonsfire]

Dont know if its the same animal as the wild one, this is like a gell, I have mine covered with cheesecloth to keep crap out. Its in the kitchen. Once its done then add the culture and wait a month, gets reall smooth with age like a wine. I posted a while ago on another thread what the culture looks like.

 

[WarrantMan]

I tip my hat to you dragonsfire!  Looks like a great batch. I've done many things but never attempted vinegar (on purpose.) Made some balsamic on accident some years back. Thought it a fail at the time (wine) and chucked it, not realizing what I had. I am impressed at your endeavors and I thank you for this thread.
 
A novice and simpleton.
 
Reggie

 

[dragonsfire]

Your welcome
Was talk on making vinegar on this thread http://thehotpepper.com/topic/66272-making-vinegar/page-2#entry1499248

 

[dragonsfire]

Update.
 

 

[dragonsfire]

Decanted today and added Vinegar Culture. Looks like SG increased not decrease.
Liquid nice and clear, the dregs going to keep and try it for bread making.
Poured it back into the bucket and covered with cheesecloth. Now its a waiting game.
 

 

[The Hot Pepper]

Crazy bro. Just gonna buy a good brand of MV myself lol.

 

[dragonsfire]

Im gonna work on some small fruit batches next.

 

[Walchit]

If you keep showing off this vinegar I will end up making a batch lol

 

[Greenguru]

GOT UPDATE malt vinegar how it going? This has to be the best hands on I have found on this process thanks for keeping us up on the process.

THE first time I tried vinegar was a flop and trying again soon as I get more information I really didn't cut my wine enough on this picture soon after I trashed it was stinking up the house .

 

[dragonsfire]

Thats too bad on the mold Make sure you have a good starter to add so it takes off quick.

 

[Greenguru]

i had thrown in a bottle of organic acv with mother , I was thinking my wine was not watered down enough ?