Made by banana

Made a vinegar out of a home brewed lambic I had aging that went south. Pitched a bottle of natural apple cider into 5 gallons of the beer and hooked up an aerator. This jar was a sample I pulled a week ago that now has some “growth” in it. The round bits make me worried and would appreciate some insight. pH is 3.11

Has anyone made vinegar with roselle /rosella (hibiscus sabdariffa) flowers? I have a ton of dried flowers. They are very tart and I steep them to make syrup or tea. . Can I add sugar or molasses with a scoby to make vinegar?

I just found this sub because I wanted to ask this question somewhere. So sorry if this is one of the questions that annoys people.

I made vinegar before, but with dried fruit or with red wine(12-18% vol.). Is it possible to make it with Limoncello which has more alcohol in it?

Thanks in advance!

I was cleaning my bathroom using vinegar. After cleaning I had to refill my liquid handwash. Now the liquid handwash gives the same vinegar like smell. Can someone explain what’s happening here and should I be worried?

I bought Braggs unfiltered apple cider vinegar about 2 years ago. One of the bottles is unopened, however it expired a year ago having a best by date of Mar 28, 2023. I was wondering if I could still consume this during my water fast without getting sick. Does apple cider vinegar go bad?

I've just bottled about 2.5 litres of vinegar made with sugar apples (aka sweetsops). As the name suggests, it's a very sugary fruit, and it's given me a vinegar with a lot of residual sugar and a rich body. It tastes wonderful, though: fruity, sharp, creamy.

I think it's too sweet for most savoury applications though. Maybe a laksa, or a Goan curry?

Otherwise I'm thinking gin cocktails, or coconut creamy desserts.

Do you have any other ideas?

Hello new vinegar friends, I was sent here from r/Mustard. I tried making vinegar and dumped out the last of my raw ACV from Costco into the mixture. One super yucky glob that I thought at first was rogue mustard seed mucilage. My question is do I need to trash it all or is this a thing? Thank you!

I really enjoy the taste of all vinegars especially malt and white. Can having too much cause any health problems? I probably consume 300ml a week.

We tried making apple cider vinegar for the first time a out a year and half ago. Today we wanted to use some of the last of what we've made and opened up the jar to find some mold like substance floating on top.. can we still use it or should we just throw it away? Thanks!

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This has probably been answered before but I've searched the sub and haven't found it.

If I'm starting with an alcoholic beverage that needs some dilution due to being slightly high (wine or sake for example), what is the best ABV to shoot for?

Does anyone have any experience combining two mothers or cultures? I have two different brands of cider vinegar and want to make sure I'm not just going to kill both cultures if I try to combine them into one bottle.

Does anyone know why store bought apple cider vinegar is so light in color now?? I am almost out and my current bottle is so much darker.

I diluted vinegar with water. 2 parts of water and 1 part vinegar. It was a synthetic vinegar. After using it my hands became sore. I washed my hands with tap water and after some time started working on my MacBook which is made out of aluminium. Can it affect the colour of the device or the metal on it. I also used my phone which has silicone case on it.

I had some pineapple scraps so decided to give a pineapple vinegar a crack. I followed this recipe and added a small amount of apple cider vinegar with the mother to be certain. I’m just looking for some guidance because the mother is more like a kombucha scoby and it’s huge. The jar was full to the brim with scraps, and you can see how much it’s reduced since by the lines on the jar. I am sure it’s fine but curious if anyone’s got any info about why this happens and how it might affect the flavour?

https://cultured.guru/blog/how-to-make-pineapple-vinegar-from-pineapple-scraps

This may sound like an odd question but while trying to kill a bug today, I got white vinegar on my ceiling which happens to be a popcorn ceiling and I’m assuming likely has asbestos since my house was built in the 60s. I just wanted to know should I be worried if I got a part of my ceiling slightly wet with my water and vinegar solution? Once dry, will it be fine?

Hi, Are this white patches the start of the development of a vinegar mother?

I have small house over a crawl space. The bedroom will sometimes get a strong musty odor - esp after precipitation events. We think it is a crawl space issue. We have had a few companies come out to help is fix it but in the interim, Is it safe to leave a bowl of vinegar out to help deodorize the room? I am not sure it is healthy to be smelling vinegar for hours and not sure it is great for eyes either? Too cold to have windows open right now. Thanks.

Just decanter this Apple Cider vinegar from a large 5L into a small bottle and this came out of it. Is it a vinegar mother or something more nefarious?

🍏🍋🍊 Homemade Vinegar Making: Secrets and Techniques 🍇🍎🍐 📌 Introduction: Welcome to our comprehensive guide on making homemade vinegar from organic citrus fruits. In this video, we will explore the key steps of this artisanal process and share tips for achieving exceptional vinegar. 🌿 Tip 1: The Modern Touch of the Centrifuge: The centrifuge adds a modern and beneficial touch to the vinegar's flavor. It helps preserve the enzymes and fibers in the fruits, while saving time in the manufacturing process. 💧 Tip 2: Tap Water and Fermentation: Tap water contains chlorine, which can affect the bacteria needed for anaerobic and aerobic fermentation. Use non-chlorinated water to ensure optimal fermentation. 🔄 Tip 3: Double Fermentation for Distinctive Flavor: Double fermentation gives vinegar a professional and noticeable taste. This method allows for the development of complex and balanced flavors. 🍶 Tip 4: Start with Small Quantities: It's best to start with small quantities, one or two jars of each fruit, or even a mix of fruits. Adjust the proportions according to your preferences to obtain a unique natural and organic vinegar. 👉 Tip 5: Adjusting Quantities for Perfect Flavor: Fruits too high in sugar can give too strong a vinegar. Dilute the solution with non-chlorinated water from the start to adjust the flavor. Try different combinations to find the perfect flavor. 🌡️ Tip 6: Controlling Fermentation Conditions: The ideal temperature for fermentation is between 20 and 30 degrees Celsius. Avoid direct sunlight and choose a shaded place for better results. 🍾 Tip 7: Keep Patience: Fermentation needs time. It can take from two weeks to several months for fermentation to complete and turn into vinegar. Be patient and let the fermentation happen at its own pace. 🧪 Tip 8: Test the Acidity: Test the acidity to make sure the vinegar concentration is right. The acidity should be between 2 and 3.5. 🥝 Tip 9: Experiment with Different Fruits: It's not just citrus fruits that can be used to make vinegar. You can try berries, apples, pears, and many other fruits. 🎁 Tip 10: Share Your Vinegar: Homemade vinegar can make a great gift for friends and family. Decorate the jar beautifully and share the joy and satisfaction of making your own vinegar! 🍷 Conclusion: Enjoy Your Own Vinegar: By following these tips and experimenting with different fermentation methods, you can enjoy delicious and personalized homemade vinegar. Enjoy this unique experience and savor the results! https://youtu.be/QIqB-4QpRmM

What should the ph level be of my ACV? It is about 4.5, is that good enough to bottle it? Should I wait longer?

When backslopping a vinegar fermentation, does the backslop vinegar need to match the one you're making? I'm sitting on 1.5 gallons of freshly made raisin vinegar and I was thinking of using some to inoculate a fig or date vinegar fermentation next, but I hesitate because I wonder if it will adversely affect/tinge the flavor. Thoughts?