myPlanetGanja.com

worked with white wine vinegar last night and today and
tomorrow. a year or so ago i bought a glass 2 gallon jar, a white
wine mother from the 1400's from france and a 5L wood barrel.
then a 1/2case of pasck cellars white muscat canelli .
i used my hand blender to mix 1/2 water 1/2 wine
and the mother together worked well. mother looks
like tofu is really tough like rubber. it starts the change
from wine into vinegar kind of like a yeast. ok i set jar onto
a desk with a open top box on top and then wait. i did a year....
i filtered jar last night into a coated pan. you can not use metal
it reacts. so let sit overnight to drain. got up today and cut some
of the mother off. then it into jar and 6 more bottles of wine and
water. blended well.. put cheese cloth onto top and back onto desk
covered with box for next year. then i took plastic strainer with
cheese cloth off of my drain pan. took pan of vinegar and heated
to 160º for 15 min to pasteurize it. then let cool for hour or so.
then strained thru cheese cloth into a gallon jar. is just a little short
of a full gallon. next i got out the 5L wood barrel i had got and
cleaned it and put spout on. now is filled with water for the next
24 hours. will pour water out tomorrow and put vinegar in and
cork it. when vinegar is in barrel you add 1 shot 190 proof into it.
that will stop any reaction in the vinegar while in barrel.
this barrel is un chared. going to buy a chared this summer
for next years batch. will take least 6 months in barrel to cure.
it does taste good a little sweet but should mellow in barrel.
thanks for looking
Lrus007

interesting,

if i had the space id keep vinegar mother around and innoculate half bottles of wine as they come around
not a fan of sweet vinegar either,
anyway to boost the acetic once its finished?

well the sweetness is not as strong now after i pasteurized it.
soaked barrel for 24 hours or so. then rinsed barrel and put
the vinegar into it. will try it in a month or two.
Lrus007

ben you can make some pretty easy.
get a gallon glass jar or a crock if you have one.
i use a 2 gallon glass jar. needs dark so put a box
around it with top cut off. then say in a gallon jar
mix 1 bottle of wine and 1 bottles worth of water.
put some cheese cloth onto top and put in box where
it will not get moved around. i use a solid desk so it stays still.
it will take about 3-4 months and it will make it's own mother.
since you have left over wine sometimes add it to it 50/50 with water.
when mother is across whole top. move it away from jar when
you add wine. it does not like any wine on top of it. after mother
has got going is about 7-12 months to turn the wine into vinegar.
beats throwing your spare wine away. so is just air and time to make it.
on the sweetness is mellowed after i pasteurized it. then will mellow in
the barrel as it ages also. also after you have some mother is quicker
to make next batch. add a cup of vinegar and mother to your 50/50
wine water mix. i use a hand blender to mix well for new batch.
then longer you let it go the stronger it is. i do a little over a year
for a batch. it can be watered down after if needed.
Lrus007

Respect.

What do you use yer white vinegar for? Cooking i assume, yer homemade is just more flavorful (as most homegrown things are)
I mean ya must really like it for the effort it takes.

mostly salad and some sandwiches.
is a great flavor.
Lrus007

Man I just buy it, it's cheap. Never thought much about it as a serious foodie ingredient other than maybe good modenese balsamic but, yeah, why not?

tapped some out for tonights dinner.
is really fucking good and really tart.
next years batch i will get a charred oak barrel.
then every years batch after that i can top off both barrels.
Lrus007

What the hellnisnthisnmother thing?

You said it first. Must be your upper lip.

Oh I get it now.. ha ha leave poor ole stupid mad moon man out of the joke..

This is one of those insults to women things ain't it?
well I for one will not be abused of my rights to speak up for women. If they like bottles of white vinegar mixed up with a little bit of baking soda. Who am I to complain?

I mean Gorsh Dang it! at what point do you cut it off and just let it go.. people .. you are free roam sheep...

An amazing help! Thank you so much - though I am finding this late, but can still use this for my Christmas cannabis infused table (https://essencevegas.com/blog/cannabis- ... mas-table/" onclick="window.open(this.href);return false;) lol! Thank you!

well my wood barrel was getting low. i go a few
nights ago to get some. the barrel had leaked out
all over barrel slats even rusted the rings. so i saved
what vinegar was left. then scrubbed barrel best i could.
filled with water and set on porch. no water came out.
now it is sitting full of water till i need it. no idea why it
leaked but is sure had. not pretty forgot to take photo of it.
i will when i fill it again.
cleaned out the 2 gal jar and added 5 bottles of wine i like. then added 5 bottles worth of water and my left over vinegar.
took the immersion blender to it a while. to add air and mix
my left over vinegar in well. then put the cheese cloth on jar. then is a colder room so i taped a heat mat to the glass jar.
today i look to see how it is doing. i lucked out i see some
mother growing in it. will take 6+ months to get done. but was nice to see the
mother is growing.