Drinking Vinegar / Vinegar Shrub / Shrub / Vinegar Syrup

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maztec

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Has anyone here ever made a vinegar shrub from scratch? There are a handful of recipes online, but most involve using premade vinegar or just put some sweet syrup out and let it go off.... I am wanting a recipe that is a bit more controlled than that.

A vinegar shrub is a syrup made from/with vinegar, usually fruit vinegar, that is intended for mixing with soda/vodka/etc and making into a drink. I find them very tasty, but ridiculously hard to find, and have been thinking of making my own lately. In fact, I am tempted to make a larger batch and bottle it for my alcohol-free friends (heaven forbid).

So, any tips or thoughts on this that others could give would be great.

Here are a few links to other people talking about shrubs:

Cranberry Shrub: http://www.learntopreserve.com/what...-syrup-and-cranberry-drinking-vinegar-ma.html

Vague description of how shrubs are made: http://www.thekitchn.com/thekitchn/...th-evan-kleiman-vinegar-that-you-drink-073094

Raspberry shrub recipe, using premade vinegar: http://www.homemade-dessert-recipes.com/raspberry-vinegar-recipes.html
Another Raspberry Shrub: http://toddwagner.me/?p=40

A company that makes and sells shrubs:
http://www.sageandseafarms.com/

2008 NYTimes article on shrubs: (google cache used because main site has a weird flash overlay)
http://webcache.googleusercontent.c...pping+acid"+cecchini&cd=1&hl=en&ct=clnk&gl=us

Right! That's about it, I'd be interested in hearing if anyone has done this, as I'm thinking of doing my first one soon and looking for a proper recipe that isn't merely "add fruit to vinegar".

Best,


- M
 
Using premade vinegar is the correct way to make a shrub from scratch; the time it sits is for flavour extraction, not fermentation.

If you want to make a fruit vinegar from scratch, it's basically the same as any vinegar. Make a wine like you would normally for that type of fruit, but leave it exposed to the air and (optionally) inoculate it with Acetobacter from unpasteurised vinegar.
 
flowerysong:

Interesting. The reason I had asked about making the vinegar as a first step was a result of a conversation I had with an elderly friend whose mother apparently used to make shrubs. According to her, her mother would make a base vinegar out of the fruit or a fruit that she felt would complement the fruit she would add during the flavor extraction process. I believe the theory was that way you were able to get every degree of flavor and could age your vinegar so that it isn't as harsh as many store bought vinegars.

I don't suppose you have a good shrub recipe and a recommendation for the base vinegar?
 
Right. But making the vinegar and making the shrub are still two totally distinct processes, even if your premade vinegar is homemade. Vinegar is fairly easy to make, as I said; expose wine or beer to air for an extended period and you're pretty much guaranteed to end up with vinegar.

I've only made shrubs a couple of times, so I don't really have a tried and true recipe. Apple cider vinegar is a good base.
 
Mmmm, a switchel sounds good. What's your recipe, if you don't mind sharing?

It's the one from the Cresswell book:

3-4 quarts water
1/2 apple cider vinegar
1 1/2 cups sugar
1/3 cup light molasses
2 ounces fresh grated ginger

Combine 1 quart water , vinegar, sugar, molasses and ginger and simmer uncovered ( I usually simmer about 20 minutes). Remove from heat, cover and cool. Combine with 2 1/2 quarts in a glass jug or other suitable container and then top off to make one gallon.

I've served it both carbed and uncarbonated. Hmm, this has me thinking that I should make a batch of this for Christmas!
 
Here's a few vinegar recipes from a very old book. Should give you a basic idea of how to make what you want.

CELERY VINEGAR

2 ozs celery seeds
1 tablespoonful salt
1 1/2 pints (3 cups) vinegar

Bruise the celery seeds in a mortar or basin add salt and boiling vinegar Allow to thoroughly then bottle and cork Put in a warm place for one month then strain small bottles and cork

--------

RASBERRY VINGER

Raspberries
Sugar
Vinegar

Bruise the raspberries and add two cupfuls of every pound of fruit Allow to stand for one week every day then strain through a jelly bag two cupfuls of sugar to every pint of juice for three minutes and let it stand until quite cold Bottle and seal

----------

VINEGAR

3 gallons water
3 lbs 6 cups dark brown sugar
1 slice toasted bread
2 cakes yeast

Boil the water and sugar for twenty minutes then to become lukewarm Add the bread spread the yeast cakes putting yeast side down Set in a moderately warm place for four weeks strain and bottle Another Method Put sound cores and parings of into an earthenware jar cover with cold water add one cupful of molasses to every gallon of Cover with cheesecloth and in three weeks strain cheesecloth and bottle
 
Bringing back an old thread but been drinking this shrub and love it:
http://www.mcclarybros.com/products/beet-carrot-drinking-vinegar

I am in the process of trying to minic it. I tried:
http://www.heyeep.com/2013/09/carrot-beet-cocktail-shrub-recipe.html

And it turned out not good at all... no taste really. Now I am experimenting with mcclary's recipe per the back of the bottle. So far pretty darn good at:
1.25 cider vinegar
2/3 beet juice
1/3 carrot juice
1/2 cup sugar

still not enough "vinegar" taste like mcclary's but close. Think I might try to up the sugar and vinegar slightly.
 
Check the acidity of the vinegar you're using. The McClary's that you referenced is 50 grain or 5%. I think that most apple cider vinegar that you buy at the grocery is typically 40 grain or 4%. To substitute, remember N1V1=N2V2, so if it is 4% then .04*x=0.5*1.25, x would end up at 1.5625 meaning 1.5625 of 40 grain would be equivalent in acidity to 1.25 of 50 grain. Hopefully that gets you to where you need to be.
 
Check the acidity of the vinegar you're using. The McClary's that you referenced is 50 grain or 5%. I think that most apple cider vinegar that you buy at the grocery is typically 40 grain or 4%. To substitute, remember N1V1=N2V2, so if it is 4% then .04*x=0.5*1.25, x would end up at 1.5625 meaning 1.5625 of 40 grain would be equivalent in acidity to 1.25 of 50 grain. Hopefully that gets you to where you need to be.

Ya mine was 5%... not sure if it's that brand or ? Might be that they are using real veggies too instead of relying on juices like I am. I think it's close but not 100% yet.
 
I've made a handful of shrubs, blackberry, pineapple, and raspberry. The blackberry was best, hands down. I used the cold method, to keep the fresh fruit flavor intact. Basically, equal amounts of sugar to fruit, steep in the fridge for a few days, press out the juices from the seeds, Add equal amounts of vinegar to sweetened juice. I usually used about a third part of that to two parts fizzy water to make a beverage. I think what made it taste good was using Braggs Vinegar, rather than the brands you usually find in the store.
 
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