"Mother of vinegar is a slime composed of yeast and acetic acid bacteria that develops on fermenting alcoholic liquids, which turns alcohol into acetic acid with the help of oxygen from the air."
Preserving Supply Store. I have my favorite which up in Oaktown. I am up there once a month to play Yaya with my little Bean.
You can also go to the store and buy Bragg's Apple Cider Vinegar it says on the label With the Mother. It is the slim on the bottom.
Let us get started. Grab your stuff which is not much here is the list of stuff.
Mother of Vinegar
Liqud Ethanol (Alcohol - Merlot makes great Balsamic)
The ratio for vinegar is simple it is a 1 to 3. One part Mother and Three parts Alcohol.
So proportionally most vinegar's use identical portion's from one to another. So once you get started and get the results you want you can just copy your recipe with the appropriate Vinegar Mother and Alcohol (Ethanol). I use a dark Merlot 2 Buck Chuck from Trader Joe's to be exact. I also picked up a small but mighty book that has several recipes I adore.
Let us get started I took an 8 oz jar of Red Wine Vinegar Mother. I put this into my vessel
and added one bottle of Merlot wine. This filled up my little crock just fine. I gave it a little stir. I then cover it with a double layer of cheese cloth then secured it with a rubber band.
Make sure you keep your vessel in a cool dark place.
A few tips here.
- A dark area is because to much light can slow and even stop the process.
- The cheese cloth keep the air flow and keep out any fruit flies that may want to find a home.
- I keep most all of my homemade recipes as simple as possible I find to many tools just get in the way.
Alright-y you will let this sit for three weeks. Then bring it out and check if it is what you want. Take a small piece of white bread and put a few small drop on the bread and taste. The bread takes the harsh taste away letting you taste the flavor and avoid the acid or throat burn. It can happen if the acid is to high.
If it taste good then it is time to strain it. If you want a more pungent vinegar just put the cheese cloth back on and let it sit longer. Test it each week.
Once you have the taste you like it is time to strain. You can strain it using something as simple as a coffee filter, cheese cloth or paper towel. I have a strainer I use for my Pomegranate Jam. I left my vinegar to drain for a few hours in a strainer it is a longer process. I do not mind this because of the purity of the strain no cloudy stuff. And just a note do not smooch it. If you smooch it you will ruin your original mother and get cloudy. Nothing wrong with that but the mother is good forever when it comes to making more vinegar.
Once your vinegar has strained take the cheese cloth from the original jug and rubber band it back on the crock. Dump the mother and liquid onto that cheese cloth and then return it to the original jar with added liquid for your next vinegar. You do not want to squeeze the mother.
I know looks disgusting but it is the mother and we must respect our mother's. I put my mother back into the original jar using a funnel add enough liquid from the batch I made to keep it happy. It is like a sourdough starter it is going to make you endless vinegar.
There you have it a beautiful Balsamic (red wine) Vinegar. I found that the Merlot makes the tastiest Balsamic Vinegar and it really brought my Strawberry Balsamic Jam up a notch.
I sure hope this help if you have any questions just leave a comment or email me at firstname.lastname@example.org
I just ordered two new Vinegar Mother's to experiment with. I ordered a Cider Mother, Plain Vinegar Mother. I will be making the Champagne Vinegar and an Apple Cider Vinegar with those. I hope this has inspired you to take on another simple DIY project. Nice thing is this one you can make leave and go on with your business for a few weeks. Love that!