android said:finally got around to doing something with this. smell definitely indicated that it was vinegar, so i strained in through a coffee filter and a coarse strainer once, then again through a double coffee filter. stored in an old white vinegar bottle.
interestingly, there was no real mother on the top, there was a slight film, but nothing coherent. there was some junk at the bottom, but i didn't save that... i just decided to pour a shy quart of porter into a jar and put a few tablespoons of the active vinegar into it to see what happens.
this stuff is delicious! i tried a few spoonfuls and it has a definite fruit lambic type quality to it, except a little more acetic. it has a nice barnyardy brett nose and really does smell like a spontaneously fermented beer. it has a nice acetic bite when you taste it and also a nice residual sweetness and a slight pineapple flavor... i tried a spoonful of commercial apple cider vinegar after tasting this and it tasted horrible... no comparison whatsoever. i'm really excited to use this!
here's a pic of straining it into the new jar. notice the 'krausen ring' on the jar i let it ferment in.
some gunk in the bottom of the fermenting jar... maybe this was the mother?
finished product.
it was almost exactly two months from start to finish.
Great philosophy... makes a ton of sense to me. In fact, it might even make *more* sense to spend less on a typical bottle of wine for drinking than one for acetifying, since people don't generally consume multiple bottles of the latter in a single night.corkybstewart said:His philosophy is crappy wine makes crappy vinegar so he will spend $30-40 for good Bordeaux bottles.
Oh, I thought you've been hunting for a while. Was this your first year? Never would've guessed..Yooper said:Let's see- making soap ... and now ... hunting
MSweat said:I keep a bottle of Bragg's around and whenever I have heartburn I do a shot, knocks my heartburn out in seconds!
I've heard that before, but it sounds like an unsubstantiated folk remedy, to be honest. Heartburn is caused by acid, and is often treated with a base to quickly neutralize that acid (e.g. calcium carbonate). Treating it with acid just doesn't make sense, and the specificity of apple cider vinegar REALLY makes it reek of an old wives' tale.Homercidal said:I've heard Apple Cider Vinegar shots is good for heartburn, but when I tried it, it did nothing except make my mouth taste cidery.
You have a source for that? I'm not being argumentative, I just want to judge for myself if that's reliable, because it seems that people make vinegar with higher ABV bases all the time.mr_goodwrench said:From what I have read, the acetobacter likes an alcohol content around 5-7% and much above that can kill it.
I wonder if as that ages and drops clear if you wont end up with a mother in there? I have about an inch in the bottom of a braggs jar that has cleared and I can see a slimy goober in there now that I could not before.
Oh, I thought you've been hunting for a while. Was this your first year? Never would've guessed..
Just wondering: do you use the fat from the deer you kill to make any of your soap? I never thought I'd be able to personally kill a deer, but lately I've been thinking that a quick killshot in the wild must be far more ethical than the way industrially farmed animals are treated, and in a month I'm moving onto a fairly large wooded property here in Ontario, so I really think I want to start hunting. Cheaper and healthier meat is certainly a big incentive, but above all, it's an issue of ethics for me. And because of that, I'd like to use as much of the animal as possible... and if I can use the fat to make quality soap, that'd be fantastic.
Also, I noticed you said you make your own laundry detergent. What do you make it from? I find that many (probably most) commercial detergents don't clean well enough for me, even if I use a lot more than directed. So I have to ask if homemade detergent could possibly perform well enough, when so many commercial products don't even cut it for me.
You have a source for that? I'm not being argumentative, I just want to judge for myself if that's reliable, because it seems that people make vinegar with higher ABV bases all the time.
mr_goodwrench said: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.
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