You need wine, and bacteria to get it going. You can buy a mother of vinegar, which is a big blobby bacteria float (online, or at a brewing store), or just use an un-pasteurized vinegar to start.
I used Bragg's Apple Cider vinegar as my starter. 1 part vinegar to 2 parts red wine, put in a crock (I used a gallon glass drink dispenser), cover with something that will allow air flow but keep out dust and bugs, and let sit for 3 weeks. Add another cup or so of red wine, and let sit another 3 weeks.
After that, you can start adding red wine as you have leftovers. Once it has cured to taste, you can pasteurize and bottle portions of the vinegar, leaving some in the crock to start a new batch. Or, you can just draw some from the crock as you need it (I haven't gotten to this point yet).
When the mother gets older, it will float to the bottom, and a new one will start forming on top. You can fish the sunken mothers out and pass them on to friends or use them to start a separate batch.
I haven't tried any of these yet, because my batch is only about 6 weeks old.
My first batch was doing really well, but fruit flies got through the layered cheese cloth into the vinegar, and I had to dump the whole thing out and start over.
This time, I used a coffee filter to cover, and that has thwarted any invasions.
I totally find this all interesting. I don't particularly like science, but when it comes to science in the kitchen, I love it. I always have something going on in my kitchen.
I want to know how you did this. lol. I posted my canning today in the randoms, I like finding my kind of people.
I totally find this all interesting. I don't particularly like science, but when it comes to science in the kitchen, I love it. I always have something going on in my kitchen.
I want to know how you did this. lol. I posted my canning today in the randoms, I like finding my kind of people.
You need wine, and bacteria to get it going.
You can buy a mother of vinegar or just use an un-pasteurized vinegar to start.
I used Bragg's Apple Cider vinegar as my starter. You'll want a large glass or earthenware container to put it in. I used a gallon glass drink dispenser, so it will be easy to dispense the vinegar.
Keep it someplace dark where it won't be disturbed often. I set it inside a liquor bag (black plastic) and tied it just below the neck so it won't block the air flow.
- Pour in 1 part vinegar to 2 parts red wine - Cover with something that will allow air flow but keep out dust and bugs (a coffee filter works great) - Let sit for 3 weeks - Add another cup or so of red wine - Let sit another 3 weeks
After that, you can start adding red wine as you have leftovers.
You should see a skim of bacteria floating after 3-5 weeks. If it start smelling strongly, or the float never forms, something has gone wrong.
Once it has cured to taste, you can pasteurize and bottle portions of the vinegar, leaving some in the crock to start a new batch. Or, you can just draw some from the crock as you need it. I'm going to give it another few weeks before tasting.
There are lots of good blog posts about this, too.
Here, I'll share my day of tedious labor for people to judge. Three pints of marinara, two of pickles and two dilly beans. All from our garden (another unnecessary time suck).
Here, I'll share my day of tedious labor for people to judge. Three pints of marinara, two of pickles and two dilly beans. All from our garden (another unnecessary time suck).
I'm judging....
Your awesomeness!
I have 3 quarts of tomato sauce processing at the moment.
Here, I'll share my day of tedious labor for people to judge. Three pints of marinara, two of pickles and two dilly beans. All from our garden (another unnecessary time suck).
I'm judging....
Your awesomeness!
I have 3 quarts of tomato sauce processing at the moment.
Nice! I have a ton of San Marzanos to process tomorrow. I made the house hot enough for today!