Thread: vinegar making
View Single Post
  #5 (permalink)   Report Post  
Joe Sallustio
 
Posts: n/a
Default vinegar making

Paul,
some issue with google stopped this from going out, apologies.
Joe


>Hi Paul,
>I'm still learning as I go, but I have made some pretty fair vinegars
>out of high acid reds I did not care for as wines. I started doing
>some whites and meads too just for something different. I have too
>much wine right now, a good problem to have...
>
>Here are the proportions I use for plain vinegar:
>One part starter vinegar,
>One part water
>2 parts wine.
>
>That seems to work out no matter what, but the books may tell you
>different. I have used wine I had sulfited at >50 PPM free and had no
>issues, but when you think about it I added the same amount of other
>'stuff' with the water and vinegar so that cut it in half. The
>alcohol levels were usually between 12 and 13.5% v/v to start.
>
>Here are some thoughts:
>
>The warmer the vinegar is the faster it converts.
>
>Is there any possiblity you did not have enough starter vinegar? That
>can make it slower than molasses to convert, if it ever does...
>
>I use 4x 4 gauge pads rather than paper towels, I have a ton of them
>here from first aid kits I used to carry. Is there any chance you are
>not getting enough air across it? Maybe consider using a single ply
>of paper towel and a rubber band to hold it in place. I also try to
>keep the surface area high, that gives you more exposure to air for
>the acetobacter.
>
>That is what seem to work for me, maybe someone else wil have some
>other thoughts.
>Regards,
>Joe
>
>



"Paul E. Lehmann" > wrote in message >...
> Joe Sallustio wrote:
>
> >> ...........

>
> > I'm not sure I understand adding water, some good vinegars are made
> > from partially raisined grapes, others boil the must to concentrate it
> > a bit. The goal is not necessarily a 'dry' vinegar in those cases
> > though, they have a residual sweetness to them; they age them quite a
> > while also.

>
> Joe, a couple months ago I bought some mother of vinegar and added it to
> some of my red wine and white wine. I have a gallon of each. Prior to
> adding the vinegar, I added about 2 cups of water to the wine to dilute it
> a bit since I heard that the mother culture might not like a high alcohol
> to start with. So far nothing. There is a hint of vinegar to both but no
> more than when I added the mother culture. Any ideas why it is not
> working? I have it on the porch and far away from my wine cellar. I have
> the top of the jugs stuffed with paper towels so air can get in. It is
> pretty bad when a home winemaker can't even make vinegar.