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Thread: Vinegar

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  1. #1
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    Sep 2009
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    Default Vinegar

    Do we have any vinegar makers out there? I am thinking about trying to make some vinegar out of mead. Have any of you tried it?
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  2. #2
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    Ludington, Michigan
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    Default Re: Vinegar

    yes we make a lot of vinegars. Any beer or wine that we are not completely satisfied with goes into cheese cloth covered gallon jars with a slug of mother. we have also made it out of commercial wines that get opened and forgotten long enough to oxidize. My brew club bought a bourbon barrel and we all made 5 gallon batches of stout. We left in in the barrel for 6 - 8 months and the results was wonderful. so good that we wanted to try again. Problem was it took a couple of weeks to get beer in it again. in that time the barrel got infected and the second batch was terrible. Most of the members just dumped theres but my wife and I took it home, boiled it first to kill anything living in it and added mother. The following brew club Xmas party she gave everyone a bottle of stout vinegar. We started by just buying a bottle of vinegar from the health food store that had mother sitting on the bottom. For those that don't know what mother is it looks like snot. Every batch you make the mother grows. Now we actually give small bottles of mother to friends to get them started. I rack 5 gallons of hard cider into a secondary yesterday and sampled it. Its abit to hard for my taste so unless things change in the secondary I see apple cider vinegar in gift baskets next year. We have also made Champagne vinegar that really turned out great. We bought cheap champagne, popped the corks and left it sit and go flat. Poured it into gallon jars, added mother and walked away for afew months
    Last edited by danno; 10-27-2013 at 06:58 AM.

  3. #3

    Default Re: Vinegar

    I'm pretty serious about my vinegar. I make and sell Honey Vinegar, Blueberry Honey Vinegar, Strawberry Honey Vinegar and have a sizable batch of Apple Cider Honey Vinegar brewing...to be ready sometime late spring 2014...as I speak.
    Dan www.boogerhillbee.com
    Experience is a hard teacher because she gives the test first, the lesson afterwards

  4. #4

    Default Re: Vinegar

    A couple of interesting writeups on honey vinegar…you might find interesting.

    This is the one that first got me interested.
    http://www.gutenberg.org/catalog/wor..._files=1536515

    And this one tells everything (at least almost everything) one might want to know about making it.
    http://archive.lib.msu.edu/DMC/Ag.%2...e/PDF/e149.pdf
    Dan www.boogerhillbee.com
    Experience is a hard teacher because she gives the test first, the lesson afterwards

  5. #5
    Join Date
    Apr 2011
    Location
    Pottstown, Pennyslvania, USA
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    338

    Default Re: Vinegar

    Dan, What mother do you use for honey vinegar? I've found malt, white, red, and cider mothers out there. Thanks, Dan

  6. #6

    Default Re: Vinegar

    Quote Originally Posted by DPBsbees View Post
    Dan, What mother do you use for honey vinegar?
    The first batch I ever started, I added a jar of Bragg’s Apple Cider Vinegar. Since that time, I harvest two thirds and leave one third to inoculate the next batch. I will say I’m less interested in using the actual mother and believe that using vinegar with an active population of acetobacter to initiate the next round is effective. My new batches will have a significant mother forming within a few weeks. .
    Dan www.boogerhillbee.com
    Experience is a hard teacher because she gives the test first, the lesson afterwards

  7. #7
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    Myrtle Beach, SC, USA
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    Default Re: Vinegar

    I have just read that if you leave the mother in your vinegar with oxygen after all of the alcohol is consumed it will start turning your vinegar to water. So I was wondering if after you go the month without the mother reforming are you safe from that happening. I would guess that even if it does all that you would have to do is cut the oxygen off. I am going to make vinegar in 5 liter oak barrels I am guessing that they would be a poor joice for aging unless they were filled completely to the top. Do you know approximately how long after the alcohol is gone does it start making carbon dioxide and water?

  8. #8
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    Dec 2007
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    Ludington, Michigan
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    Default Re: Vinegar

    beemandan
    you are over the top cool in the subject I love this stuff so keep us updated on this subject

  9. #9
    Join Date
    Sep 2009
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    Myrtle Beach, SC, USA
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    Default Re: Vinegar

    Beemandan, do you make your own mead? If you do I would like to ask you this question. I have read that a new mead, one that has just fermented and racked, can be hot or gasoline tasting. And that these meads need to age for up to a year to mellow out. Are they safe to make vinegars with when they are that young, or should they be aged first before you make the vinegar.
    Could you make a vinegar with the hot mead, and then age the vinegar for up to a year. Would that mellow it out?

    Thanks Steve
    https://www.facebook.com/stevesbees99
    Please visit my page, Thanks

  10. #10

    Default Re: Vinegar

    Quote Originally Posted by danno View Post
    beemandan
    you are over the top cool in the subject I love this stuff so keep us updated on this subject
    Very kind of you. Like many other things…when I find something I like doing I tend to talk a lot about it….vinegar being no exception.

    Quote Originally Posted by sfisher View Post
    I have just read that if you leave the mother in your vinegar with oxygen after all of the alcohol is consumed it will start turning your vinegar to water.
    I don’t know the process but I’ve read that if a vinegar is allowed to go too long it will ‘spoil’. But…my sense of it is that we are talking about an extended period of time…much longer that four weeks.

    I do make meads….just never like them. I keep making them all the same…convinced that one day I’ll discover one I really enjoy. I have a blueberry mead that was bottled earlier this year. A strawberry mead bottled a few weeks ago. An apple cider mead that is still fermenting. And a gallon plus of new season sourwood honey to brew as soon as a fermenter is freed up. When I taste my new meads…as I’m first bottling them…..it is all I can do not to pour them down a drain. After four or five years they seem palatable…not good but palatable. On the other hand I’ve had mead lovers insist that my meads are grand. I think its just the way my taste is tuned (don’t tell anyone but I’m not a big honey fan either).

    As quickly as my vinegar meads have fermented completely I inoculate them and send them on their way to acidification. I probably should try to acidify a five year old mead and see how it turns out but simply have never done so. Funniest thing….I like my vinegars. Go figure.
    Last edited by beemandan; 10-31-2013 at 05:19 AM.
    Dan www.boogerhillbee.com
    Experience is a hard teacher because she gives the test first, the lesson afterwards

  11. #11
    Join Date
    Dec 2007
    Location
    Ludington, Michigan
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    632

    Default Re: Vinegar

    I tried for years to make dry meads. I love dry reds and whites so why not meads. I didn't like any of them. I tried them still and carbonated but they all sucked. We did make vinegar out of many. One day I decided to make a desert mead by sorbating and back sweetening. This was drinkable although I'm still not into a sweet wine of any kind. I made 5 gallons of chocolate mead. Now that was and is interesting. It took a year for the cocoa to settle out in a secondary. A few years ago I made a braggot that hit about 18%. I made it still and its very drinkable but lived in a secondary for about 18 months. I made a blueberry in 2012 on the sweet side and bring out a bottle when we have zinfandel tipe freinds over. Another one to try is joe's ancient orange mead. The recipe is easily found on the web. I tried it years ago but I'm not big a citrus in any alcohol drink and it comes out crazy sweet so I just gave it all away but many love the stuff. I built my home in 2005 and added a 1000 bottle underground wine cellar. Steady 55 deg without heat or cooling

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