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Old 01-01-2011, 02:52 PM   #11
jasoncann
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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

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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

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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


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Old 03-09-2015, 10:16 PM   #12
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Bringing back an old thread but been drinking this shrub and love it:
http://www.mcclarybros.com/products/...inking-vinegar

I am in the process of trying to minic it. I tried:
http://www.heyeep.com/2013/09/carrot...ub-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.


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Old 03-10-2015, 07:18 PM   #13
MrFoodScientist
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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.
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Old 03-10-2015, 07:39 PM   #14
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Quote:
Originally Posted by MrFoodScientist View Post
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.
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Old 03-24-2015, 04:07 AM   #15
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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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