Pardon my ignorance, but is this just a blend of sherry and white or red wine vinegar? Can I make a close substitute at home? I don't feel like going out for this, using a little and junking up my shelf.

Would you use cream sherry or dry?

On Friday, July 26, 2013 9:58:40 AM UTC-7, Kalmia wrote:
> Pardon my ignorance, but is this just a blend of sherry and white or red wine vinegar? Can I make a close substitute at home? I don't feel like going out for this, using a little and junking up my shelf.
>
>
>
> Would you use cream sherry or dry?

Sherry vinegar starts with dilute sherry, and mother of vinegar to ferment the alcohol to acetic acid. I would add a few drops of sherry to white vinegar(because it tastes neutral) till you got the taste and color you liked.

"Kalmia" > wrote in message
...
> Pardon my ignorance, but is this just a blend of sherry and white or red
> wine vinegar? Can I make a close substitute at home? I don't feel like
> going out for this, using a little and junking up my shelf.
>
> Would you use cream sherry or dry?
>

http://grapeandgranary.com/vinegar.html


Complete instructions and supplies if you need them. If you have a vinegar
that has not been distilled or pasteurized. Then you can use it for your
starter just like yogurt.


Robert

On Fri, 26 Jul 2013 10:24:13 -0700 (PDT),
wrote:

> On Friday, July 26, 2013 9:58:40 AM UTC-7, Kalmia wrote:
> > Pardon my ignorance, but is this just a blend of sherry and white or red wine vinegar? Can I make a close substitute at home? I don't feel like going out for this, using a little and junking up my shelf.
> >
> >
> >
> > Would you use cream sherry or dry?
>
> Sherry vinegar starts with dilute sherry, and mother of vinegar to ferment the alcohol to acetic acid. I would add a few drops of sherry to white vinegar(because it tastes neutral) till you got the taste and color you liked.

Good idea!

--
Food is an important part of a balanced diet.

On Fri, 26 Jul 2013 13:43:43 -0400, "Robert"
> wrote:

>
> "Kalmia" > wrote in message
> ...
> > Pardon my ignorance, but is this just a blend of sherry and white or red
> > wine vinegar? Can I make a close substitute at home? I don't feel like
> > going out for this, using a little and junking up my shelf.
> >
> > Would you use cream sherry or dry?
> >
>
> http://grapeandgranary.com/vinegar.html
>
>
> Complete instructions and supplies if you need them. If you have a vinegar
> that has not been distilled or pasteurized. Then you can use it for your
> starter just like yogurt.
>
Please pardon my ignorance: Is there any other one besides
unpasturized cider vinegar?

--
Food is an important part of a balanced diet.

On 26/07/2013 7:15 PM, sf wrote:

>>
>> Complete instructions and supplies if you need them. If you have a vinegar
>> that has not been distilled or pasteurized. Then you can use it for your
>> starter just like yogurt.
>>
> Please pardon my ignorance: Is there any other one besides
> unpasturized cider vinegar?
>


I am puzzled as to why you would need to pasteurize vinegar.

On Fri, 26 Jul 2013 19:28:51 -0400, Dave Smith
> wrote:

> On 26/07/2013 7:15 PM, sf wrote:
>
> >>
> >> Complete instructions and supplies if you need them. If you have a vinegar
> >> that has not been distilled or pasteurized. Then you can use it for your
> >> starter just like yogurt.
> >>
> > Please pardon my ignorance: Is there any other one besides
> > unpasturized cider vinegar?
> >
>
>
> I am puzzled as to why you would need to pasteurize vinegar.

I'm guessing pasteurization means no mother forming, so you won't have
to strain it when you pour.

--
Food is an important part of a balanced diet.

On Friday, July 26, 2013 1:24:13 PM UTC-4, wrote:
> On Friday, July 26, 2013 9:58:40 AM UTC-7, Kalmia wrote:
>
> > Pardon my ignorance, but is this just a blend of sherry and white or red wine vinegar? Can I make a close substitute at home? I don't feel like going out for this, using a little and junking up my shelf.
>
> >
>
> >
>
> >
>
> > Would you use cream sherry or dry?
>
>
>
> Sherry vinegar starts with dilute sherry, and mother of vinegar to ferment the alcohol to acetic acid. I would add a few drops of sherry to white vinegar(because it tastes neutral) till you got the taste and color you liked.



I started with the sherry instead, and added vinegar by the eyedropperful. My ratio was prob. about 10 to 1 on the finished product.

"Dave Smith" > wrote in message
...
> On 26/07/2013 7:15 PM, sf wrote:
>
>>>
>>> Complete instructions and supplies if you need them. If you have a
>>> vinegar
>>> that has not been distilled or pasteurized. Then you can use it for your
>>> starter just like yogurt.
>>>
>> Please pardon my ignorance: Is there any other one besides
>> unpasturized cider vinegar?
>>
>
>
> I am puzzled as to why you would need to pasteurize vinegar.

http://www.leeners.com/vinegar/how-t...eurizing.shtml


Robert

"sf" > wrote in message
...
> On Fri, 26 Jul 2013 13:43:43 -0400, "Robert"
> > wrote:
>
>>
>> "Kalmia" > wrote in message
>> ...
>> > Pardon my ignorance, but is this just a blend of sherry and white or
>> > red
>> > wine vinegar? Can I make a close substitute at home? I don't feel like
>> > going out for this, using a little and junking up my shelf.
>> >
>> > Would you use cream sherry or dry?
>> >
>>
>> http://grapeandgranary.com/vinegar.html
>>
>>
>> Complete instructions and supplies if you need them. If you have a
>> vinegar
>> that has not been distilled or pasteurized. Then you can use it for your
>> starter just like yogurt.
>>
> Please pardon my ignorance: Is there any other one besides
> unpasturized cider vinegar?
>
yes


Robert

"sf" > wrote in message
...
> On Fri, 26 Jul 2013 19:28:51 -0400, Dave Smith
> > wrote:
>
>> On 26/07/2013 7:15 PM, sf wrote:
>>
>> >>
>> >> Complete instructions and supplies if you need them. If you have a
>> >> vinegar
>> >> that has not been distilled or pasteurized. Then you can use it for
>> >> your
>> >> starter just like yogurt.
>> >>
>> > Please pardon my ignorance: Is there any other one besides
>> > unpasturized cider vinegar?
>> >
>>
>>
>> I am puzzled as to why you would need to pasteurize vinegar.
>
> I'm guessing pasteurization means no mother forming, so you won't have
> to strain it when you pour.
>

http://www.leeners.com/vinegar/how-t...eurizing.shtml

Robert

On Fri, 26 Jul 2013 20:01:32 -0400, "Robert"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Fri, 26 Jul 2013 13:43:43 -0400, "Robert"
> > > wrote:
> >
> >>
> >> "Kalmia" > wrote in message
> >> ...
> >> > Pardon my ignorance, but is this just a blend of sherry and white or
> >> > red
> >> > wine vinegar? Can I make a close substitute at home? I don't feel like
> >> > going out for this, using a little and junking up my shelf.
> >> >
> >> > Would you use cream sherry or dry?
> >> >
> >>
> >> http://grapeandgranary.com/vinegar.html
> >>
> >>
> >> Complete instructions and supplies if you need them. If you have a
> >> vinegar
> >> that has not been distilled or pasteurized. Then you can use it for your
> >> starter just like yogurt.
> >>
> > Please pardon my ignorance: Is there any other one besides
> > unpasturized cider vinegar?
> >
> yes
>
You provided the same link to two previous posts which didn't
contribute to either one of them and now all you can say is "yes"
without naming at least one alternative? I guess you consider your
words pearls.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Fri, 26 Jul 2013 20:01:32 -0400, "Robert"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Fri, 26 Jul 2013 13:43:43 -0400, "Robert"
>> > > wrote:
>> >
>> >>
>> >> "Kalmia" > wrote in message
>> >> ...
>> >> > Pardon my ignorance, but is this just a blend of sherry and white or
>> >> > red
>> >> > wine vinegar? Can I make a close substitute at home? I don't feel
>> >> > like
>> >> > going out for this, using a little and junking up my shelf.
>> >> >
>> >> > Would you use cream sherry or dry?
>> >> >
>> >>
>> >> http://grapeandgranary.com/vinegar.html
>> >>
>> >>
>> >> Complete instructions and supplies if you need them. If you have a
>> >> vinegar
>> >> that has not been distilled or pasteurized. Then you can use it for
>> >> your
>> >> starter just like yogurt.
>> >>
>> > Please pardon my ignorance: Is there any other one besides
>> > unpasturized cider vinegar?
>> >
>> yes
>>
> You provided the same link to two previous posts which didn't
> contribute to either one of them and now all you can say is "yes"
> without naming at least one alternative? I guess you consider your
> words pearls.
>

I already said pasteurized and distilled in my original post. where you not
paying attention. As for the link both questions where about the
pasteurization process. Why it was used and what it did to the mother. The
link answered both of those questions.


Robert

On Sat, 27 Jul 2013 01:15:53 -0400, "Robert"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Fri, 26 Jul 2013 20:01:32 -0400, "Robert"
> > > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Fri, 26 Jul 2013 13:43:43 -0400, "Robert"
> >> > > wrote:
> >> >
> >> >>
> >> >> "Kalmia" > wrote in message
> >> >> ...
> >> >> > Pardon my ignorance, but is this just a blend of sherry and white or
> >> >> > red
> >> >> > wine vinegar? Can I make a close substitute at home? I don't feel
> >> >> > like
> >> >> > going out for this, using a little and junking up my shelf.
> >> >> >
> >> >> > Would you use cream sherry or dry?
> >> >> >
> >> >>
> >> >> http://grapeandgranary.com/vinegar.html
> >> >>
> >> >>
> >> >> Complete instructions and supplies if you need them. If you have a
> >> >> vinegar
> >> >> that has not been distilled or pasteurized. Then you can use it for
> >> >> your
> >> >> starter just like yogurt.
> >> >>
> >> > Please pardon my ignorance: Is there any other one besides
> >> > unpasturized cider vinegar?
> >> >
> >> yes
> >>
> > You provided the same link to two previous posts which didn't
> > contribute to either one of them and now all you can say is "yes"
> > without naming at least one alternative? I guess you consider your
> > words pearls.
> >
>
> I already said pasteurized and distilled in my original post. where you not
> paying attention. As for the link both questions where about the
> pasteurization process. Why it was used and what it did to the mother. The
> link answered both of those questions.
>
I didn't ask anything about pasteurization or distillation. I asked
if there were any other vinegars on the market, meaning in the
supermarket, that were NOT pasteurized or distilled OTHER THAN
unpasteurized cider vinegar. You replied a vague and smartass "yes".
Okay, what are they? The wine vinegars I've bought have not developed
a mother, even when left untouched for years. If it's too much for
you, fine. I'll kill you and we can be done with each other, because
you're not worth the time of reading your posts.

--
Food is an important part of a balanced diet.

In article >,
sf > wrote:

> On Fri, 26 Jul 2013 13:43:43 -0400, "Robert"
> > wrote:
>
> >
> > "Kalmia" > wrote in message
> > ...
> > > Pardon my ignorance, but is this just a blend of sherry and white or red
> > > wine vinegar? Can I make a close substitute at home? I don't feel like
> > > going out for this, using a little and junking up my shelf.
> > >
> > > Would you use cream sherry or dry?
> > >
> >
> > http://grapeandgranary.com/vinegar.html
> >
> >
> > Complete instructions and supplies if you need them. If you have a vinegar
> > that has not been distilled or pasteurized. Then you can use it for your
> > starter just like yogurt.
> >
> Please pardon my ignorance: Is there any other one besides
> unpasturized cider vinegar?

I just bought an unpasturized red wine vinegar by Eden brand to use for
the mother to make vinegar.

marcella

"sf" > wrote in message
...
> On Sat, 27 Jul 2013 01:15:53 -0400, "Robert"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Fri, 26 Jul 2013 20:01:32 -0400, "Robert"
>> > > wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> > On Fri, 26 Jul 2013 13:43:43 -0400, "Robert"
>> >> > > wrote:
>> >> >
>> >> >>
>> >> >> "Kalmia" > wrote in message
>> >> >> ...
>> >> >> > Pardon my ignorance, but is this just a blend of sherry and white
>> >> >> > or
>> >> >> > red
>> >> >> > wine vinegar? Can I make a close substitute at home? I don't
>> >> >> > feel
>> >> >> > like
>> >> >> > going out for this, using a little and junking up my shelf.
>> >> >> >
>> >> >> > Would you use cream sherry or dry?
>> >> >> >
>> >> >>
>> >> >> http://grapeandgranary.com/vinegar.html
>> >> >>
>> >> >>
>> >> >> Complete instructions and supplies if you need them. If you have a
>> >> >> vinegar
>> >> >> that has not been distilled or pasteurized. Then you can use it for
>> >> >> your
>> >> >> starter just like yogurt.
>> >> >>
>> >> > Please pardon my ignorance: Is there any other one besides
>> >> > unpasturized cider vinegar?
>> >> >
>> >> yes
>> >>
>> > You provided the same link to two previous posts which didn't
>> > contribute to either one of them and now all you can say is "yes"
>> > without naming at least one alternative? I guess you consider your
>> > words pearls.
>> >
>>
>> I already said pasteurized and distilled in my original post. where you
>> not
>> paying attention. As for the link both questions where about the
>> pasteurization process. Why it was used and what it did to the mother.
>> The
>> link answered both of those questions.
>>
> I didn't ask anything about pasteurization or distillation. I asked
> if there were any other vinegars on the market, meaning in the
> supermarket, that were NOT pasteurized or distilled OTHER THAN
> unpasteurized cider vinegar. You replied a vague and smartass "yes".
> Okay, what are they? The wine vinegars I've bought have not developed
> a mother, even when left untouched for years. If it's too much for
> you, fine. I'll kill you and we can be done with each other, because
> you're not worth the time of reading your posts.
>
>

In your original post you ask a simple question so I gave you a simple
answer. Unpasteurized is the same as raw meaning not pasteurized or
distilled. That means you have three types Distilled, Pasteurized and Raw.
If your trying to find out the type of vinegar other than cider vinegar.
Then any item that has natural sugars can be fermented into alcohol and then
converted by a mother into vinegar.


Robert

On Sat, 27 Jul 2013 07:17:33 -0700, Marcella Peek
> wrote:

>
> I just bought an unpasturized red wine vinegar by Eden brand to use for
> the mother to make vinegar.

Thank you! I will look for Eden Brand vinegar, maybe the green market
nearby carries it... I think they have some Eden brand canned goods.

--
Food is an important part of a balanced diet.