Recipe:

Put ripe persimmons in a jar. Stir regularly After some time filter Let sit until sour enough and/or clear enough.

They are one of the few fruits I’ve found that work reliably as a wild ferment (NorCal - your biome may vary). Creates a beautiful pellicle/mother.

Same recipe in my Japanese fermentation book.

Hi everyone, sorry if this question is dumb, I realize this is probably harmless, but found what looks like mold on the cork of my sherry vinegar (Capirete brand). Since I'm using it for nice cocktails and combining with other flavors, I'm wondering if this can affect the taste/quality of the vinegar- it tastes like vinegar to me, lol. TYIA

I started making my own vinegar and had a question.

I started with raisins. At some point in the initial sugar to alcohol conversion the smell of the ferment was incredibly wonderful. I would taste just by dipping a spoon in. I really want to have a mug, but resisted the urge. Likewise after I strained out the raisins they smelled great too - all sweet and alcohol filled.

Could I have safely drank the ferment and likewise could I have eaten the spent raisins?

Can I be sure I just have friendly ethanol, and not any of its evil siblings?

Thanks...,

I have made some beautiful and tasty red wine vinegars but this last batch I made oxidized about a month after I bottled it. I am wondering why and how to prevent it in the future? Not sure what made this batch different from others I have made. The lovely red color is gone.

Sharing my idea to hopefully inspire someone to make it too. This started as an experiment in trying to recreate tabasco and after finishing the first batch I had to start another batch right away.

Recipe: First stage is regular vinegar ferment starting with whiskey diluted to about 10% abv. Then I used winemaking oak chips and beech chips that have been used in a smoker (make sure to pick out the charred pieces) to age it.

The result when combined with fermented tabasco pepper mash is on par if not better than original tabasco hot sauce. I've been growing peppers and making sauce for few years now and this is the one recipe I've been able to really dial in so if you have the means and time do give it a shot. I can give more detailed instructions if anyone's interested.

This started yesterday as light flecks sprinkled over the top. Today it’s larger and formed a jiggly mass. PH tested a week ago was 3.5 ish.

Started with 24 ounces of beer and 8 ounces Supreme Malt MOV. Temp of liquid is 82f.

I’m thinking yeast because of the color, but have zero experience with vinegar making.

Please remove if not allowed. For anyone in SoCal, I have many boxes of 2-gallon white distilled vinegar for $3.75/box. Send me a DM if you’re interested!

What's is better as a starter. Flavouring kombucha before acidifying or fruit water with apple cider vinegar?

Is there any differences between Reggio Emilia and Modena vinegars? Or will the biggest difference between between brands and amount aged?

I bought a Modena in 2023 and I bought a Reggio Emilia on new years, but I've never tried them side by side

I plan to buy a new bottle every new years for a tradition

So far I've had my current bottle on cheese, steak, vegetables and ice cream, and I still have more than half a bottle left

Need to get some pizza next week to try it on

I've made several vinegars but have never had a pellicle form. Is this the start of one? Vinegar has been going about a month.

As you may know, balsamic vinegar's first step is to reduce grape must by heating it for hours to about 35-60 °Brix. At this point the reduced must is subject to alcoholic fermentation. When the must has reached 5-7% alcohol by volume, the process of vinegar production with acetic acid bacteria (AAB) is started.

My questions is, how can I determine if my must has reached 5-7% ABV? I do have an alcohol refrectometer, but I understand these really only work with spirits. How can I do this?

I want to use other fruits to make balsamic-type vinegars. For example, using apple cider or pineapple juice. Reducing the cider or juice until it reaches about 30°Brix and then start the process.

I have three mason jars half filled with self made blackberry wine. I put an FFP2 mask over each to let them breathe but keep the dirt out.
When i added a mother of vinegar, things bubbled for a while but then died down. Now it's been a few months and the liquid is neither wine nor vinegar but something in between.
I wonder: too little alcohol? If so: what can i do? What else could it be? As the stuff is breathing it can't be the oxygen. Temperature is about 18 degrees celsius (it's in my kitchen)...

I've never seen this before, is this just mother, or has this vinegar gone bad, which I didn't think vinegar could do.

I made a small batch of pineapple vinegar, but after about a month, the SCOBY growth has slowed, and the liquid has reduced to ~400ml. I’m planning to bottle it soon but want to top it up first. My idea: add 100ml of water with vodka (diluted to 8-12%) to give the acetobacter a little more to work with and let it ferment another month before bottling. This is an older picture, now the SCOBY is thicker and firmer:

https://preview.redd.it/ns7j6vkcwx7e1.jpg?width=1080&format=pjpg&auto=webp&s=3631f2bc361afa45a81b82ff2111972a92937bb7

I’m using vodka for its neutral flavor to preserve the pineapple notes, but does 100ml sound like too much? Also, should I remove the SCOBY before bottling?

As for the vodka, I found a dirt-cheap, high-proof option at Sam's. Since I rarely drink vodka, it seemed like a practical choice for this. Anyone familiar with Polish vodka or this brand? It’s supposed to be pretty neutral, but I’d love feedback before committing. Thoughts?

https://preview.redd.it/28at7ycvvx7e1.jpg?width=600&format=pjpg&auto=webp&s=06b1e9f52acaff9570ad78ba1641a2c28edc513e

Hi all! I am making scrap vinegar with a vinegar mother. I read that you should remove the scraps after 2 weeks. I started it a week ago and will be leaving in 2 days for 5 weeks, so I am not sure what would happen if I left them in? Should I take them out before and leave it on the counter while I am gone? I realize this vinegar might not work…

Hey everyone, thought I’d try to make some dried vinegar from scratch. I asked ChatGPT for help and this is what they gave me:

“Making dry fig vinegar from scratch involves fermenting figs with sugar and water, followed by a secondary fermentation to convert the alcohol into acetic acid (vinegar). Here’s a basic guide:

Ingredients: 1 lb dried figs (unsweetened) 4 cups water 1/2 cup sugar (optional, but helps fermentation) 1 tablespoon vinegar (with live cultures, such as raw apple cider vinegar or wine vinegar) to kickstart fermentation Equipment: A large glass jar or container with a lid Cheesecloth or a clean cloth (to cover the jar) A strainer (optional, for filtering out solids later) Instructions:

1. Prepare the Figs:

Chop the dried figs into small pieces or roughly mash them to help release their natural sugars. This will speed up the fermentation process. 2. Make a Fig Infusion:

In a large pot, bring 4 cups of water to a boil. Remove from heat and add the chopped figs. Let it steep for about 15–20 minutes until the figs soften and release some of their sugars into the water. Add the sugar (optional) while it’s still warm, stirring to dissolve it. 3. Cool the Mixture:

Allow the fig-water mixture to cool down to room temperature. You can speed up this process by placing it in an ice bath or leaving it on a cool countertop. 4. Ferment the Mixture:

Once the mixture has cooled, transfer it to your glass jar or container. Add the tablespoon of vinegar (this introduces beneficial bacteria to kickstart the fermentation). Cover the jar with a clean cloth or cheesecloth, allowing air to flow in while keeping debris out. Place the jar in a warm, dark spot (like a cupboard) and let it ferment for about 2 weeks, stirring the mixture once or twice a day. 5. Second Fermentation (Alcohol Conversion):

After the first fermentation period, strain out the solid bits of figs and transfer the liquid back into the jar. The liquid should now contain alcohol (a sweet, wine-like taste). Let it ferment for an additional 2–4 weeks at room temperature to develop the vinegar. During this phase, the alcohol will convert into acetic acid. 6. Taste and Bottle:

After 2–4 weeks, taste the vinegar. If it’s reached the acidity you desire, strain it into clean bottles and seal. You can let it continue to age for a stronger flavor, but once it’s ready, it’s good to go. Tips: Fermentation time can vary based on temperature and your starter vinegar, so keep an eye on it. If you have a mother of vinegar (the gelatinous mass formed during fermentation), you can add it to your mixture to speed up the fermentation process. If you don’t want to strain the figs, you can leave them in for flavor, but it may make the vinegar cloudy.”

Does this sound about right? Any other tips would be appreciated.

Kept out of sunlight lid tight!

Using the countertop method on some homemade black persimmon wine. I think it will make an amazing vinegar, if it works out! Day 1.

Just bottled a batch of vinegar made from maple wine, it’s around 4ph and smells like vinegar but has no taste. Is it still safe or did something go wrong?