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?

White and black “mother”. What am I putting inside of me it really grosses me out. Also how do you properly store this stuff? This is flora imported organic red wine vinegar.

I started the hobby of making homemade fruit wines through a few different means. Primarily I am using an external yeast along side the sugar or honey. I have got a few to 12-13% and is sitting in a carboys. I have read a bunch and seems to be not very clear, do I need to kill the yeast before adding a mother? I understand I will prob need to add some ACV or water to cut down on the alcohol but can I just rack it a few times instead of boiling to kill yeast, all have been atleast 3 weeks after fermentation with 2 racks? I have an established ACV mother from a friend that I would like to try to convert most of it to vinegar.

Currently have a blueberry & lemon (honey based) with D47 that's around 12%, a blood orange and peach (sugar) with D47 thats 13%, and a apple cider that had S04 at 7%.

Thanks!

I've only made vinegars from dried fruit in the past so this is my first time with fruit scraps. I started this out 2.5 days ago with 3 small plums, some blueberries, and some raspberries from the garden and also 3 store bought pluots. I believe I put in 1/4th cup sugar and about 1/8th cup of raison wine to kick start it. The raisin wine was going for about a month and was ready for the second ferment (11% abv at the time it was put into the fruit one).

At first I figured I had too much water in there so I removed a bunch, thinking it'd create some room and hoping the lack of oxygen would prevent it from rotting. That didn't help, so then I cut up the pluots because they seemed to be pushing the fruit up. That didn't help either. Now it appears the air bubbles are getting stuck in the fruit fibers and raising it above the water line. It's fruit pulp so my glass fermenting weights wouldn't help.

What should I do here?

9pm

11pm

next morning after stirring vigorously, removing foam and letting it sit for about 5 minutes. all the fruit is below the water line again

45 minutes later...

Edit: I think it was the pluot/plum skins causing the majority of the issues. After the fruit was in there for a few days I removed the bulk the floaters, making sure to keep the blueberries in there. No issues since then.

One of my homemade dragon flavoured vinegar bottles has some white mold-like structure. Is this safe to use? Or rather to bin? (Shape is same as bottle opening, so I guess it was on top of the liquid.)

What’s your favorite non-standard way to consume vinegar?

I’m having a vinegar themed party.  While there will be many different kinds of vinegars to sample, I also want to show my friends how versatile vinegar can be by showcasing it in a wide variety of foods, techniques, cultures, and unusual approaches.

Here’s some foods that I’m considering:

Accompaniments

• Japanese quick pickles (e.g. 30 min pickle)
• Pickled sausages (refridgerator quick pickle)
• Popcorn with powdered vinegar

Mains

• Chicken Adobo
• Poulet Au Vinaigre
• Chinese Dumplings with black vinegar dipping sauce
• Sauerbraten (beef marinated in vinegar)

Sides

• Fries with Malt vinegar
• White Gazpacho,
• Gomazu (sesame vinegar dipping sauce) for veggies

Desserts

• Ice cream with balsamic dried cherry shrub
• Seafoam candy

Drinks

• Store bought vinegar drinks
• Posca Sour
• Shrubs
• Switchel/haymaker punch

This is not a sitdown meal, so there doesn’t really need to be any cohesion to the dishes.  Are there any other foods you think I should include to really highlight how wonderful vinegar is?