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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Making Wine Jelly or Vinegar with Homemade Wine
Hello all,
We have blackberries on my fiance's property. He has about thirty 5 yr old thorny plants and last January we planted 100 of the new thornless varieties, needless to say we hope to have lots of berries this year. Last year at then end of the season fiance made some wine with the berries that were too ugly to sell. He is not all that experienced with wine but very experienced with beer brewing. We're not really sure how to judge the outcome of this wine because neither of us are connoisseurs. We are thinking of making Wine Jelly or Blackberry Vinegar out of it. If I had to describe it, I would say it tastes kind of like a cross between beer and wine. It's got beautiful color, of course, it's got some alcohol and whatever sugar was left in it fermented out in the quart jars to give it a little bit of zing (carbonation I guess). It's also got a little bitter flavor. It does not taste sour and it does not taste like Vinegar. It's nice, but the flavor to me is not all that great. I mean I could drink it just for the health/ antioxidant benefits, but it would be nice if it tasted a little better. It's almost like it has an "unfinished" taste. There is a little bit of lees in the bottom of the glass when you get done, if that is the right word. I'm sure w/o tasting it you all can not advise properly, but I'll ask a couple questions about making vinegar or jelly. I've researched making vinegar and looked for culture on the Internet, I found 8oz jars for around $12. The issue is that I have about three gallons of wine and recipe for vinegar states I have to use 96oz of mother. (I think it's 8oz starter, 8 oz water, 16 oz wine). I wrote a guy on Ebay and he quoted me that amount and said if I wanted a large amount he'd order it. Everything I've read says the mother continues to grow and get larger and you can cut off pieces and give them away/sell/ whatever. Why would I need THAT much starter? I'm thinking you can just put in 16oz or so and let it go. I think Blackberry Vinegar with some Rosemary would be divine. The other option would be to make Jelly. I could wait till I get some Basil going and flavor it with that or other herbs. I know the Vinegar would be good, I'm just not sure about the jelly. -- Rita Foust Garland, TX Zone 7b-8a Farmer Jones Eco-Friendly Plants & Produce http://www.localharvest.org/farms/M10383 |
Posted to rec.food.preserving
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Making Wine Jelly or Vinegar with Homemade Wine
On Jan 31, 7:08*pm, "Garland Grower" >
wrote: > Hello all, > > We have blackberries on my fiance's property. *He has about thirty 5 yr old > thorny plants and last January we planted 100 of the new thornless > varieties, needless to say we hope to have lots of berries this year. *Last > year at then end of the season fiance made some wine with the berries that > were too ugly to sell. *He is not all that experienced with wine but very > experienced with beer brewing. *We're not really sure how to judge the > outcome of this wine because neither of us are connoisseurs. *We are > thinking of making Wine Jelly or Blackberry Vinegar out of it. *If I had to > describe it, I would say it tastes kind of like a cross between beer and > wine. *It's got beautiful color, of course, it's got some alcohol and > whatever sugar was left in it fermented out in the quart jars to give it a > little bit of zing (carbonation I guess). *It's also got a little bitter > flavor. *It does not taste sour and it does not taste like Vinegar. *It's > nice, but the flavor to me is not all that great. *I mean I could drink it > just for the health/ antioxidant benefits, but it would be nice if it tasted > a little better. *It's almost like it has an "unfinished" taste. *There is a > little bit of lees in the bottom of the glass when you get done, if that is > the right word. *I'm sure w/o tasting it you all can not advise properly, > but I'll ask a couple questions about making vinegar or jelly. > > I've researched making vinegar and looked for culture on the Internet, I > found 8oz jars for around $12. *The issue is that I have about three gallons > of wine and recipe for vinegar states I have to use 96oz of mother. *(I > think it's 8oz starter, 8 oz water, 16 oz wine). > I wrote a guy on Ebay and he quoted me that amount and said if I wanted a > large amount he'd order it. *Everything I've read says the mother continues > to grow and get larger and you can cut off pieces and give them away/sell/ > whatever. *Why would I need THAT much starter? *I'm thinking you can just > put in 16oz or so and let it go. *I think Blackberry Vinegar with some > Rosemary would be divine. > > The other option would be to make Jelly. *I could wait till I get some Basil > going and flavor it with that or other herbs. *I know the Vinegar would be > good, I'm just not sure about the jelly. > > -- > Rita Foust > Garland, TX > Zone 7b-8a > Farmer Jones Eco-Friendly Plants & Producehttp://www.localharvest.org/farms/M10383 may I suggest that you buy enough to get started with making the vinegar and then just use the starter from that for the larger amount? Actually I'd never heard about using a "mother" to make vinegar. I've made it by leaving Cider open to the air. I thought that was how all vinegar was made. I'd like to hear why you'd need a starter to turn wine into vinegar before I invested money into it. LOL Kitty |
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Making Wine Jelly or Vinegar with Homemade Wine
Kathi Jones wrote:
> > Actually I'd never heard about using a "mother" to make vinegar. I've > made it by leaving Cider open to the air. I thought that was how all > vinegar was made. I'd like to hear why you'd need a starter to turn > wine into vinegar before I invested money into it. Starting wild will produce random results as a starting point. Starting with a mother culture should produce known results. The idea of a mother is it's a starter culture that has already been judged to make better vinegar. There's been time to put it through selection for better results. Compare with brewing beer with wild yeast from the air versus a pure strain derived from the one isolated by Carlsberg a few hundred years ago. There's a region in Belgium where the wild yeast produces superior ale but other than that region chances are the wild stuff will not be as good as the stuff that was isolated a long time ago and ever since then selected for quality. |
Posted to rec.food.preserving
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Making Wine Jelly or Vinegar with Homemade Wine
Kitty wrote:
> may I suggest that you buy enough to get started with making the > vinegar and then just use the starter from that for the larger > amount? I've seen unpasteurized vinegar for sale in health food stores. You could make your mother from that. B/ |
Posted to rec.food.preserving
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Making Wine Jelly or Vinegar with Homemade Wine
On Feb 2, 7:59*pm, Brian Mailman > wrote:
> Kitty wrote: > > may I suggest that you buy enough to get started with making the > > vinegar and then just use the starter from that for the larger > > amount? > > I've seen unpasteurized vinegar for sale in health food stores. *You > could make your mother from that. > > B/ thanks for all the answers about vinegar. So, now I have a question of my own. I bought unpasturized sweet Cider, and wanted vinegar. so I let it ferment, and then left that open to the air to turn to vinegar. Should I have bought yeast to ferment the cider in the first place? should I have used a starter for the vinegar? I use a lot of cider vinegar and would love to make my own. thanks for any help. Kitty |
Posted to rec.food.preserving
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Making Wine Jelly or Vinegar with Homemade Wine
Kitty wrote:
> On Feb 2, 7:59 pm, Brian Mailman > wrote: >> Kitty wrote: >> > may I suggest that you buy enough to get started with making the >> > vinegar and then just use the starter from that for the larger >> > amount? >> >> I've seen unpasteurized vinegar for sale in health food stores. You >> could make your mother from that. > > thanks for all the answers about vinegar. So, now I have a question > of my own. > > I bought unpasturized sweet Cider, and wanted vinegar. so I let it > ferment, and then left that open to the air to turn to vinegar. > Should I have bought yeast to ferment the cider in the first place? You may have heard the story that Louis Pasteur had been hired by the Parisian vintners to solve a centuries-old mystery on why grape juice sometimes went to vinegar instead of wine... My feeling is yes, for the first batch, so you know what kind of yeast you're getting. After that, you can probably inoculate one batch from an older one. > should I have used a starter for the vinegar? Same answer... > I use a lot of cider vinegar and would love to make my own. Commendable project! <burrowing around in bookmarks>... I have a link on how to do it. I imagine it's the same process for cider vinegar as wine vinegar. <http://www.honeyflowfarm.com/newsletters/2006/winter/vinegarpage.htm> or http://tinyurl.com/yjwyn7m B/ thanks for any help. Kitty |
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Making Wine Jelly or Vinegar with Homemade Wine
thanks for the web sites. I'm enjoying learning more and planning how
to do this. thanks, Kitty On Feb 3, 5:24*pm, Brian Mailman > wrote: > Kitty wrote: > > On Feb 2, 7:59 pm, Brian Mailman > wrote: > >> Kitty wrote: > >> > may I suggest that you buy enough to get started with making the > >> > vinegar and then just use the starter from that for the larger > >> > amount? > > >> I've seen unpasteurized vinegar for sale in health food stores. *You > >> could make your mother from that. > > > thanks for all the answers about vinegar. *So, now I have a question > > of my own. > > > I bought unpasturized sweet Cider, and wanted vinegar. *so I let it > > ferment, and then left that open to the air to turn to vinegar. > > Should I have bought yeast to ferment the cider in the first place? > > You may have heard the story that Louis Pasteur had been hired by the > Parisian vintners to solve a centuries-old mystery on why grape juice > sometimes went to vinegar instead of wine... > > My feeling is yes, for the first batch, so you know what kind of yeast > you're getting. *After that, you can probably inoculate one batch from > an older one. > > > should I have used a starter for the vinegar? > > Same answer... > > *> I use a lot of cider vinegar and would love to make my own. > > Commendable project! <burrowing around in bookmarks>... I have a link on > how to do it. *I imagine it's the same process for cider vinegar as wine > vinegar. > > <http://www.honeyflowfarm.com/newsletters/2006/winter/vinegarpage.htm> > orhttp://tinyurl.com/yjwyn7m > > B/ > * *thanks for any help. *Kitty |
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