Vinegar- anybody make it? - Page 6

**lschiavo** · 12-21-2011, 11:12 AM

Quote:

Originally Posted by mr_goodwrench

I am currently fermenting a 3/4 gallon batch of all malt beer to turn into malt vinegar. I used extra light DME and had my first indoor boil over in years! As soon as it finishes, I'll put in the new gallon 'fruit wine jar' I bought at the ASSI Market last week.

Me too. I had some extra runnings from an amber that I finally decided to boil and ferment just for vinegar. That was my first stovetop boil and ice bath chill ever.

**Laughing_Gnome_Invisible** · 12-21-2011, 02:33 PM

As malt vinegar is not made with wine, shouldn't it be called maltegar?

**Yooper** · 01-16-2012, 12:40 AM

I wanted to update this as I wanted to report on my success on at least one vinegar. I took a big romaine salad to a Packers party today, and made the dressing with my homemade cider vinegar as one of the main ingredients in the viniagrette. Everyone loved the dressing, and were duly impressed with the fact it was homemade vinegar in it!

The red wine vinegar is much slower, but has a definite vinegar aroma. The malt vinegar is really good, but I don't think it's quite "done" yet.

The cider vinegar is now gone, and I need to make some more hard cider so I can make some more cider vinegar. I do have a crabapple wine that I can dilute and try, if I want to give up some of that precious wine!

**conpewter** · 01-17-2012, 05:50 PM

I made some cider vinegar last year (started in march 2011), just got around to bottling it (mother was 3/4" thick) I had wondered if it sat too long, but I tried it and it is just wonderful! I just started with a simple cider (apple juice, couple cans of apple juice concentrate, yeast) and put a mother in it I found floating in our white vinegar (no idea how distilled vinegar would get a mother growing). So I've bottled that and have it in the fridge.

I kept the vinegar at room temp while it did it's job. Do I need to keep it refrigerated now to keep it from forming a new mother in the bottle?

I took my jug and poured in a few bottles of appfelwein that had been around since '08 so we'll see how it does with a slightly higher alcohol content. I couldn't remove any part of the mother since it is in a 1 gallon jug, so left the whole thing in there... we'll see.

Boerderij_Kabouter · 01-17-2012, 05:59 PM

You vinegar addicts need to make some shrubs... seriously. they are incredibly good for those who love acidic stuff and vinegar.

Cocktail 101: How to Make Shrub Syrups | Serious Eats: Drinks

GreatWetNorth · 02-02-2012, 02:57 AM

Here's some pics of the vinegar I started back around Dec 11. It began as a bottle of Bragg's, a bottle of Red Wine and just under a bottle full of water to dilute the wine. The first pic is from around the middle of January, the second is from tonight. It's a little tough to see in the first pic, but you can see the Mother as a thin white disc floating diagonally near the bottom. The second is a little clearer, and shows a second culture. I'm kinda curious to see how the would continue multiplying. It's also kinda cool to see how it took the shape of the jar. It's like a square jelly disc.

I only tasted it for the first time tonight, and it tastes legit. I was a little worried about it being watery because I diluted it so much (I started with a strong wine) but it's not bad. It may be just a little watery, but it definitely has a 'bright' taste to go along with a nice tartness.

I just decanted most of it off and I'd like to make some pickled red onions tomorrow night. I'm going to leave just enough liquid in with the Mothers until I'm ready for the next batch - my strawberry-rhubarb wine which should be ready in about a week.

GreatWetNorth · 02-02-2012, 04:34 AM

Decided to do the pickled red onions tonight. Looking forward to tasting them, and getting my next vinegar started.

**android** · 02-05-2012, 04:46 PM

nice everyone! i just tasted a vinegar i made from a porter i brewed last fall, very tasty! the pineapple vinegar i made a while back has found its way into multiple dishes and has tasted awesome in each of them. i think red wine is next on the list...