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August 5, 2015

A Slice of My Life





There are always vinegar flies when I make vinegar.
I don't know where they come from, but every time I've made vinegar 
(except the time it flopped) I've had vinegar flies. The handkerchief on top
keeps them out of my brew. The damp spots are caused
by the vinegar bubbling up as it works; this jar is a bit too full.



~~~~~

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21 comments:

  1. This is something I haven't tried yet, thanks for the tips!

    Fern

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  2. You're welcome, Fern.

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  3. Hi, Kathy.

    Thanks for the cider making tips. Even though we have 4 apple trees, I've yet to make vinegar. It's on my bucket list. The apples are almost ripe. I'm curious, what do you use plum vinegar for?

    ~ Sally

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  4. Great tips! I have tried my hand at vinegar from apples, but it had never occurred to me to use plums (or any other type of fruit, for that matter). I will definitely have to give it a try, and yes, there are MUCH worse things a kitchen can smell like than vinegar!

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  5. Lara, I think we can use any fruit (well, except tomatoes!) to make vinegar. I've even read about someone using dates. Thank you for your comment!

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  6. That is amazing! What do you use plum vinegar for? Is it good as a salad dressing?

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  7. Jennifer, it makes a good vinaigrette, marinade, or oil and vinegar dressing.

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  8. How long does your vinegar keep? In the fridge?

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  9. Nancy, I keep mine in a kitchen cupboard. I've never had a batch "go bad" but I use it up in less than a year. The pint jar in which I keep the mother-of-vinegar from past batches had year-old vinegar in it when I added this year's mother. It still smelled vinegar-y although it wasn't as strong as when it's fresh. I just added new vinegar to make sure it all covered the mother in the jar.

    That was kind of a non-answer, wasn't it? It was a good question though!

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  10. Thanks! I wasn't sure if it needed to be in the fridge or not. I don't use a lot but I probably will if it's mine :)

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  11. I bet you'll use more if it's vinegar you made, Nancy. :-)

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  12. Congrats, you ARE this week's feature on the (mis)Adventures Mondays Blog Hop! LOL No joke :D

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  13. Thank you, Mindie. LOL! :-D

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  14. This is a fabulous post, Kathi! Love the step by step instructions and your notes on exactly what happens when you make your own vinegar. It's so nice to be able to make these basic staples for ourselves. Pinned and shared. Thank you for being a part of the Hearth and Soul hop.

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  15. Thank you for pinning and sharing, April.

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  16. Thanks for your instructions and specially photos.

    I have a question.
    We did the same approach, however when we separated the final acidic liquid, it smelled similar to its mother. Will after a while it would be changed and okay?

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    Replies
    1. I waited until it smelled and tasted like vinegar, then strained it. After a few months I noticed that the jar of vinegar had grown another layer of "mother" so it's an ongoing process.

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  17. I have a quart of apple in the bathroom closet( The only place in my house that keeps a consistent temp)I am even attempting to make some wine vinegar out of some old wine that was just about to turn into port. I added a bit of mother of vinegar and a little crystalized honey, We will wait and see if it works

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    Replies
    1. Good luck! Let me know if the crystallized honey works. I assume it will, but haven't tried it.

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  18. littledove7:38 PM

    I make Kombucha and it will turn into vinegar after a period of time, I drink it before that happens. I keep some coming off every few days. What I want to know is: will the mother/scooby be OK to use for making a new batch of vinegar. Our pears are getting ripe and I could use them.

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    Replies
    1. A mother of vinegar is perfect for starting another batch of vinegar, just like you use a kombucha scoby. I haven't tried using a kombucha scoby to make vinegar, just to start more kombucha.

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