July 13, 2011

Finishing the Vinegar

Hubby asked me one morning if the homemade vinegar is finished yet, because it smells. I'd been noticing the very vinegar-y smell as I walked by, and had decided it was ready to strain and cover even before he asked.


Then he asked me what each layer is, especially that stuff on top. He thought it might be mold, or yeast, or something. It's mother-of-vinegar, the good stuff. The layer of stuff on the bottom is fruit mush that went through the strainer holes when I strained the fruit out a few weeks ago. Setting on top of the mush is a curled-up "piece of stuff" - that's the piece of mother-of-vinegar that I put in the jar several weeks ago. The layer on top is new mother.


I moved the thick gelatinous layer of new mother to a pint jar.


Then I poured the rest through a muslin-lined strainer into a quart jar. I gave the mush to the chickens. It will take the vinegar a few days to settle and become clear. Not even muslin will strain out all the sediment.


I poured enough vinegar into the pint jar to cover the mother-of-vinegar so I can use it in the future as a starter for another batch. (After filling the quart jar, I added more to this pint jar and nearly filled it.)


ADDED NOTE: Two weeks later, both the quart jar of vinegar and the pint jar of mother-of-vinegar covered with vinegar have grown a new layer of mother on top. It's amazing: this batch was so easy and it's as though it won't stop growing! Once it consumes all of the sugar, though, the new layer of mother will sink to the bottom of the jar.

And there you have it: homemade vinegar. Did you know you could do it? Did you know it was that easy? Give it a try!

5 comments:

  1. good morning!
    No I didn't know I could do it, but when you posted about yours the first time, I had just started getting interested in it.
    I didn't know it was that easy!
    I look forward to trying it! Bravo! Praise the Lord Jesus!

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  2. I hope you'll try it, Carra. I tried twice without success before it worked for me, but now that I've learned the secrets (one of which is not using tap water), it's been really easy to do. If you can, use some of the Bragg's raw apple cider vinegar as a starter.

    ReplyDelete
  3. Alright, and thanks so much. :) where do you get your mother of vinegar, if I may ask?

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  4. The best place to get mother-of-vinegar is from a friend. Barring that, try using some raw (unpasteurized) organic apple cider vinegar, such as the Bragg's brand. I bought a bottle at the health food store. Add some of the vinegar to your vinegar-to-be - maybe 1/4 cup or so?

    You can make vinegar without a starter if conditions are right in your kitchen, kind of like catching wild yeast to make sourdough. I tried this twice, but finally had success when I used 1/4 cup of the raw vinegar to jumpstart the process.

    I do love kitchen chemistry. Making vinegar is easy, the hardest part is waiting.

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  5. :) ok. Thank you very much! So helpful. Can't wait to try it out.
    Be blessed!

    ReplyDelete

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