Brewing Vinegar

[Kansas Jake]

It never developed a solid mass. I stirred it the first week and may have broken it up.

 

[NeilMacleod]

I think I have too much alcohol in mine, its going very slowly. Did some reading and the most their should be is %7, so going to boil up some water and add a bit. http://ucfoodsafety.ucdavis.edu/files/192136.pdf

 

[coloradoclyde]

I'd oxygenate the water too and probably re-inoculate.

If your beer had a lot of live yeast left in suspension they could be killing the acetobactor.

 

[NeilMacleod]

Got lots or oxygen, open tub with cheese cloth over it. It is happening , just slow, maybe it will hit a criticle point and then convert fast.

Going to do another batch, "Coffee Vinegar" Got a starter going now, will make it up later this evening.

 

[Kansas Jake]

Coffee vinegar? What is that? I've not heard of it, but haven't done a google on it either.

My wife suggested that we go ahead and make the reset of the wine into vinegar. We would probably use it that way faster than we would drink the wine. If it turns out bad tasting, we can always use it for cleaning purposes. She uses a lot of commercial vinegar for cleaning and other non food projects.

edited for a typo. I seem to get a lot of those.

 

[coloradoclyde]

maybe it will hit a criticle point and then convert fast.

That's what mine seemed to do.....

 

[coloradoclyde]

"Coffee Vinegar" .

:shocked2: :shocked2: ....Dang!....Andrew Zimmerman ain't got nothing on you... :haha: :thumbsup:

 

[NeilMacleod]

lol
I didnt know anything about it till I happened onto it while reading on Vinegar.

So here it is.
1 lb Coconut sugar
1 vanilla bean
60gr/2oz good coffee beans.

Made a starter in the morning with Lalvin_EC-1118
Rough ground beans, split vanilla bean.
Add boiling water to sugar and vanilla bean, when cooled add coffee grounds, top up with water to desired level.

Looks like it will e about %7 alcohol/vinegar.

This morning nice bubbling.

 

[Kansas Jake]

That should make an interesting morning tonic. :grin:

 

[coloradoclyde]

Neat!... :thumbsup:

 

[NeilMacleod]

Couldn't help but have a taste, the vanilla blend is real nice

 

[coloradoclyde]

The coconut is what worries me....Sometimes coconut doesn't age well. I've never had coconut sugar and don't know how transferable that will be....
It produce a bitter acrid taste...Though the coffee may hide it....or it may accentuate it...

I look forward to the final results.

 

[NeilMacleod]

Me too, so far yummy

 

[Kansas Jake]

Is coconut sugar much different from beet or cane sugar in terms of chemistry?

 

[NeilMacleod]

Chemistry wise not realy, some variations, lower glycemic index (35), besides being brown, its a bit healthier.

 

[coloradoclyde]

Coconut sugar is made from the sap of flower buds from the coconut palm tree. (It's not made from coconuts as you might think.) The sap is boiled over moderate heat to evaporate most of its water content. The final product is coconut sugar, which is caramel-coloured and tastes similar to brown sugar.

Chemically speaking, much of coconut sugar is identical to white sugar (e.g. sucrose). 70 to 79 per cent of coconut sugar is sucrose; the rest is made up of individual molecules of glucose and fructose (the two sugars than make up sucrose). When it comes to calories and carbohydrate content, there's no difference between coconut sugar and white sugar ”“ both have 16 calories and 4 grams of sugar per teaspoon. https://www.theglobeandmail.com/li...han-white-sugar-or-just-hype/article19187927/


FYI: Sugar beets are on my garden roster for this year...If winter ever quits...

 

[Kansas Jake]

So, coconut sugar is like the difference between Maple syrup and corn syrup. Chemically similar but difference in flavor. Note: I'm not referring to high fructose corn syrup.

 

[coloradoclyde]

I would say it is analogous to maple sugar...Sap boiled down into sugar granules.

 

[NeilMacleod]

Strained this morning, smells great, added mother. Still bubbling a little.

 

[Kansas Jake]

:thumbsup: