Brewing Vinegar
Noticed a couple threads about this but their old so didnt want to bring up dead posts.
Been Brewing Vinegar for a couple years now, first as a curiosity and then discovering it tastes better, fuller taste, smoother. First one was Apple, just bought unpasteurized apple juice from store and added culture from Braggs ACV bottle. Grew a nice thick mother, a nice piece that can be used for all future batches, the stuff is expensive to buy.
Easy to make and adds great taste to bread, I also use Kifer to add acidity for long hydrations.
Basically make Wine/Beer then add culture to convert the alcohol to Acetic Acid.
Just finished a Beer batch to make Malt Vinegar, decanted a couple days ago and added the Vinegar culture, now just waiting game. Poured back into bucket so lots of room for the mother to form.
I dont drink so it was interesting getting into this, gonna do a few small fruit batches to convert
My First Apple Cider Vinegar.
Decanted Beer
Mother to be added to batch.
Kept the Dregs for future bread :)
Really interesting. Love fermented foods but never made vinegar I buy a local cider vinegar, I'll have to look into it.
Thanks for posting, I'm inspired to give it a try. I've turned my kombucha into vinegar but didn't realize it was that easy to make ACV. I'm gonna start some and see what happens.
great! would be nice see more people experiment and have batches going :)
I ferment kefir (milk and fruit juice), I have fermented vegetables and make bread. Generally, I make small batches because I consume it all or give it away to others for consumption. I love the thought of making my own vinegar but I know I would not consume very much. I would have to make small batches and that can be difficult with a "mother" that grows. I use the kefir acid whey and the overfermented grape kefir as "vinegar" in other foods.
What do you do with that much vinegar? Please keep posting on this topic and other fermented foods. I love all fermented foods, so far. I haven't tried natto, yet.
I drink Natural ACV in water, it has allot of health benefits, good for arthritis, just need a couple tbsp in a glass of water.
You could use the 2L mason jars wide mouth, thats plenty of airspace to breath and form the Mother. Also it gets smoother as it ages.