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Thread: Vinegar

  1. #41
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    Default Re: Vinegar

    Thanks again Dan
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  2. #42
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    Default Re: Vinegar

    Beeman, after reading your post #37 could you recommend a yeast. I'm getting ready to buy my equipment for my first batch. I was going with Lalvin D-47, but now I'm looking at Lalvin EC-1118. What would you recommend?

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  3. #43

    Default Re: Sweetening Vinegar

    Quote Originally Posted by Supersedeme View Post
    Do you sweeten your vinegars with honey? If so, what ratio do you use?
    I have not done this yet but it is on my list of things to try.
    Dan www.boogerhillbee.com
    Experience is a hard teacher because she gives the test first, the lesson afterwards

  4. #44

    Default Re: Vinegar

    Quote Originally Posted by Fishman43 View Post
    Do you pasteurize before bottling? If so to what temp and for how long?
    I don't pasteurize my vinegar....it seems unnecessary and many folks want a living colony of acetobacters as they are claimed to have some health/digestive benefit.
    Dan www.boogerhillbee.com
    Experience is a hard teacher because she gives the test first, the lesson afterwards

  5. #45

    Default Re: Vinegar

    Quote Originally Posted by sfisher View Post
    I was going with Lalvin D-47, but now I'm looking at Lalvin EC-1118. What would you recommend?
    When I make vinegars I want all of the sugars fermented.....I mean totally. So I try to be sure that the potential alcohol of my must is less than the alcohol tolerance of the yeast I'm using. I think if you mix up a batch with an 8% potential, either of those yeasts should be fine. Ordinarily I use a champagne yeast...typically with an 18% tolerance. I don't have any brand loyalty when it comes to yeast. I believe I used a Red Star champagne yeast on my last batches.
    Dan www.boogerhillbee.com
    Experience is a hard teacher because she gives the test first, the lesson afterwards

  6. #46
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    Default Re: Vinegar

    No racking right?

    4 weeks for yeast to ferment?

    Then how long for the mother?

    Braggs ACV has a sediment in the bottom, is it yeast?

  7. #47

    Default Re: Vinegar

    Quote Originally Posted by FlowerPlanter View Post
    No racking right?

    4 weeks for yeast to ferment?

    Then how long for the mother?

    Braggs ACV has a sediment in the bottom, is it yeast?
    I'd give the initial fermentation 6 weeks. Then test with a hydrometer to be sure that the sugars are totally fermented out.
    Then I'd rack it off of the fermenting lees Add the Braggs. You should see a mother beginning to form within 6 weeks. It should remain undisturbed for 10 - 12 months.
    The sediment in the bottom of the Braggs is remnants of the mother, I believe.
    Good luck.
    Dan www.boogerhillbee.com
    Experience is a hard teacher because she gives the test first, the lesson afterwards

  8. #48
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    Default Re: Vinegar

    Quote Originally Posted by beemandan View Post
    I'd give the initial fermentation 6 weeks. Then test with a hydrometer to be sure that the sugars are totally fermented out.
    Then I'd rack it off of the fermenting lees Add the Braggs. You should see a mother beginning to form within 6 weeks. It should remain undisturbed for 10 - 12 months.
    The sediment in the bottom of the Braggs is remnants of the mother, I believe.
    Good luck.
    A few Q's for anyone........does your vinegar have the blond color like Braggs or do you have a redish coloration?
    I squeeze apples and ferment with honey for good drinking. Found a bottle marked '94 crabby. It was in a champaign bottle and bubbled all the way down. Even the wife liked it. I keep my vinegar operation in another location from the mead/beer projects to avoid contamination. One more Q--how can I test for % acid. We pickle lots of veggies from the garden--they're quite good. Local farmer's marketers indicate regulators specify 5%--I don't know why
    BBZZZZZ

  9. #49
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    Default Re: Vinegar

    My mead vinegar so far has stayed the blond color.
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  10. #50
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    Default Re: Vinegar

    Beemandan can you answer this question? I have a mead that I made using 3lbs of honey for a gallon of mead. I did not take a reading of the must, because at the time I didn't know how to use a hydrometer. Anyway I want to make vinegar with this mead and I am afraid that there will still be honey left in it because the yeast I used only goes to about 12 percent. The question is, can I go-ahead and pitch another yeast in there that finish's higher to see if it will use up all the honey, so I end up with a dry mead?
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  11. #51
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    Default Re: Vinegar

    Got the results back from the lab--my vinegar is 3.5 % acid. I plan to sell at local farmers market. May sell pickles too. I have redish colored and very blond. Apples/honey/well water ferment and turn over a year's time. The only difference was the original yeast. Go figure.
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  12. #52
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    Default Re: Vinegar

    Buz I thought it had to be 4% to pickle?
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  13. #53
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    Default Re: Vinegar

    Guess I could add water...........lower score is more acid.
    Happy,
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  14. #54
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    Nov 2011
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    Rader, Greene County, Tennessee, USA
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    Default Re: Vinegar

    > lower score is more acid

    Perhaps you are thinking of pH instead of percentage? With pH, distilled water is a 7, with increasing acidity as the numbers get closer to 1. Numbers higher than 7 are increasingly alkaline.
    Graham
    USDA Zone 7A Elevation 1400 ft

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