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?

I am not finding much info online and, since the citrics are already very acid, im not sure if the process is the same as with apples or pears? Should I use just the skins or also the insides?

Thank you and happy vinegration =)

edit: I meant citrus, fruits like lemon, orange, tangerines, etc

Hello all, I am looking to make a “Campari” Like shrub(ACV). I’ve not had much experience infusing things like worm wood and cherry bark. I thought about a hot steep like infusion but I don’t want to kill the mother. Any suggestions or tips?

TLDR; I got a bit of mold on top of my apple cider jar about 2 weeks in ... can I scrape the mold off and continue or need to dump the batch?

Longer version:

I’ve been making (wine) vinegar for about a year and happy with the results. I wanted to make some apple cider vinegar from scratch. First step was to make the apple cider.

So, I mixed my cut up apples with water & sugar and was dutifully mixing it daily to avoid mold. But I was away for a week and came back to find some mold on the top layer of apples.

Can I scrape out the moldy apples and keep going or do I need to toss the batch ?

Well I've been trying to make Apple Cider Vinegar. I put sliced Apples in water for almost 2 months now. In the video recipe it was mentioned to filter the vinegar after 30 days and keep the liquid within a glass jar for 1 more month. So in total 2 months should be seasoned. But I forgot to remove the sliced Apples even after 60 days!

Now my question is can I drink this vinegar or this is poisonous now? If it is still drinkable should I filter out the Apple pieces now? Thirdly what should I do with the cultured apples? Should I through away or I can put these in another jar of water to create new vinegar?

I'm just an amateur vinegar maker. So please do not be annoyed for my dumb questions.. 🙏

Greetings all hope to get some advice. I started my first mulberry wine(wild yeast) roughly 9 liters at 1070 on the hydro. Been 8 days now, I stir it 4 times in 24hr.

My questions are do I need to remove the solids at some point? if so when?

2nd is the final og a before vinegar action takes place a indication on how acidic final will be?

I have several batches going right now with different fruits (apple scraps, watermelon, quince, kousa dogwood fruit). I made sure pH was under 4 at starting. I have strained the fruit at this point, and almost every batch is about a month old. Most seem to be going ok but I'm having a few issues:

One of my watermelon jars has a nice thick healthy mother, and one (same batch, different jar )has what I think is kahm yeast-- thin, clumpy film on top. It tastes different but not necessarily bad.

Almost every single batch tastes somewhat thin and watery.

How do I fix these issues at this point? Can I add more sugar or alcohol, or will time fix these problems?

This vinegar is almost three weeks old - it’s from flowers and rose hips - is this layer of white/grey something ok? What is it? Yeast/bacteria or mold? I added SCOBY from kombucha as well

Newbie here. I've tried to look everywhere for this. I want to mix ACV and peach cider vinegar in my fire cider. Will this be shelf stable, or will the different acidity funk something up? Thank you!

Good evening. I have some Limoncello (25% vol.) that I don't drink. If I put it in a fermenting jar will it become vinegar or is the alcohol percentage too high? Thanks in advance!

I want to start infusing citrus scraps and other fruits/herbs into vinegar, how do I go about it safely? In general I’m nervous about bacteria. Do I need to boil the vinegar first or add room temp? Stored in the fridge?

First time making vinegar and I accidentally used tap water instead of distilled/filtered water. Will it be okay? I made it a couple hours ago, should I drain it and switch to distilled water?

Floating on my pear vinegar…not sure about what it is and if my vinegar is saveable.

Can anybody tell me why a newer bottle of white vinegar turned hot pink in the bottle?

Was unused but we did discover that the seal was broken. Otherwise the bottle was just sitting on a pantry shelf that got regular sunlight.

Can’t find anything on the internet to indicate what might have happened.

I wanted to make fig vinegar, but I couldn’t find brewing yeast (it’s not available in my country) so I just hoped wild yeast would work.

I got started on Oct. 1st, just figs, sugar, and water, and let it ferment in an airtight container. About a week later it stopped bubbling and smelled pretty boozy so I replaced the lid with a cheesecloth, and it started fermenting again, but then today it stopped.

It’s pretty tart, and the pH is 3. I strained it and there’s no mother, so I was wondering if I already have vinegar and the mother will just form later, or if I’ve somehow messed it up. Ideas?

So if I understand correctly, fruit scrap vinegar ferments first, then bacteria or yeast or something eat the alcohol, and you get vinegar.

Therefore you can also get vinegar from wine.

But is there anything I should know about combining the processes, like can you put fruit scraps into wine and get vinegar?