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17-08-2004, 07:51 PM
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My mother stays on top, with gentle handling. Red wine and malt (beer) vinegar have given me the best results. Cider is a little more difficult, because when fermenting apple juice, a pectinase enzyme must be used to get the pectin out, or you get a cloudy mess in the vinegar jar. Sun-tea jars are a useful "make-do" for those who wish to experiment at least cost. Vinegar can be drawn off the bottom (!) while the mother stays on top. The resultant liquor can be pasteurized in your canner, but I think it loses a certain something. The raw vinegar with a tiny bit of mother (almost clear) has gfreater flavor and has never disturbed my digestion. Another nice thing about the cheesecloth cover is that you can smell the progress of the mother as she makes your vinegar. A- Do you add water as well as wine ? How much water to wine? john 
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17-08-2004, 07:51 PM
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My mother stays on top, with gentle handling. Red wine and malt (beer) vinegar have given me the best results. Cider is a little more difficult, because when fermenting apple juice, a pectinase enzyme must be used to get the pectin out, or you get a cloudy mess in the vinegar jar. Sun-tea jars are a useful "make-do" for those who wish to experiment at least cost. Vinegar can be drawn off the bottom (!) while the mother stays on top. The resultant liquor can be pasteurized in your canner, but I think it loses a certain something. The raw vinegar with a tiny bit of mother (almost clear) has gfreater flavor and has never disturbed my digestion. Another nice thing about the cheesecloth cover is that you can smell the progress of the mother as she makes your vinegar. A- Do you add water as well as wine ? How much water to wine? john
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