Brewing Vinegar

[NeilMacleod]

First you dont stir it, the mother forms on top and if it is stirred constantly it will not form, just leave it alone for a month and check back later.

 

[Kansas Jake]

Thanks for the reply. I'll leave it be, but it is tempting to taste it.

 

[NeilMacleod]

Like many things, I watched pot never boils lol

 

[Kansas Jake]

Well I peaked today and it is developing an nice skim on top and a fairly strong vinegar smell. How long do I let it go? It has been going about 2 and half weeks.

 

[coloradoclyde]

Mine has nothing on top but is developing something on the bottom....Smells ok...I found some Braggs, I might re-inoculate.... :idunno:

 

[NeilMacleod]

First you dont stir it, the mother forms on top and if it is stirred constantly it will not form, just leave it alone for a month and check back later.

 

[Kansas Jake]

Man that is really hard to do with the vinegar smell becoming strong in the kitchen. I want to taste it.

 

[NeilMacleod]

Did a decantation and inoculation today, now just have to wait.
Going to use the dregs for bread and see how it goes.

 

[coloradoclyde]

I'd wash the yeast and then make a starter with it for a day or two before making dough...That way you are using clean and active yeast.....Yeast that falls to the bottom is dormant.

Store the rest of the yeast in the fridge.

 

[NeilMacleod]

Yup will do, storing in fridge for now

 

[Kansas Jake]

Okay, Dragonsfire, I have had the vinegar going for a month. It has a nice scum on top and looks like it might be cloudy. It has a nice strong vinegar smell. What are my next steps and how do I store it?

Do I strain it through a cheese cloth and simply bottle. We have a number of leftover wine bottles or would fruit jars be better. Can it be left in the bottles without refrigeration or canning? Help me out here.

Thanks in advance.

 

[NeilMacleod]

I would keep it going at least another month, you want that gely mother on top to form nice and thick.

 

[Kansas Jake]

Okay, thanks.

 

[satx78247]

IF you can find any, I would suggest straining your new vinegar a second time through a "commercial" sized coffee filter (inserted into a large funnel) to get out all the solid matter, AFTER you first run it through the cheesecloth.

yours, satx

 

[Kansas Jake]

Thanks guys. Can I just store the vinegar in the bottles/jars raw and will it keep okay?

 

[NeilMacleod]

Their should not be any solid matter once fermentation is complete, if you still got stuff after decanting then somethings wrong.

Mine this morning.

 

[coloradoclyde]

The wife says to me this morning, "You better check your stuff in the jar in the cupboard, I can small it." She was talking about my vinegar. It has a nice pellicle/mother on top now. and had cleared quite a bit.... I'll give it some more time....then taste it.

 

[satx78247]

I do NOT make vinegar but a childhood friend has made PEACH & PEAR vinegar for 4 decades or more, so sell as a "sideline" to his commercial fruit business. - Ronny always strains his fruit vinegars at least twice before bottling, so that they will LOOK clearer.
(I doubt if it makes any difference in taste.)

yours, satx

 

[coloradoclyde]

Took a peek today and the mother is falling.

 

[coloradoclyde]

Took a taste....It's definitely vinegar... :shocked2:

Now let's talk about vinegar eels.... :hmm: