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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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