Any Vinegar Makers Here?

[BrianGSDTexoma]

I started making vinegar for the first time. I used my Mustang Grapes Scrap from this thread:

Wild Mustang Grape Juice for Jelly - Done!

Good year for Mustang Grapes. Picked about 3 gallons. Into the pot with 1/2 cup water. Let steam about 20 minutes than smash. Note to self, Get a bigger masher. Stain out solids. Than put solids into a hopping bag and squeeze out rest of juice. Into the brewing bag to sit until...

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I tasted it for the first time today. Oh My is that good! Best wine vinegar I ever tasted. You would have had to have something made from these grapes to know this flavor. Nothing else like them. You cant eat them as whole grapes as they very tart but make great jelly. Vinegar is still getting some scoby forming on the top. Now sure if should let it sit longer? Been one month now. Has a solid vinegar flavor. Not really sure when I should go ahead and bottle. I don't want to lose any of that flavor. From what I have read the alcohol should be gone after it fully turns into vinegar?

 

[Steve H]

That's why they say. Drink wine, p$ss vinegar. Fully formed vinegar will have trace. At best. Alcohol content. There are ways to test it. But. That really depends on how much of a concern it is to you.

 

[BrianGSDTexoma]

That's why they say. Drink wine, p$ss vinegar. Fully formed vinegar will have trace. At best. Alcohol content. There are ways to test it. But. That really depends on how much of a concern it is to you.

Yeah does not bother me but some people dont want any. Not sure if I should try to pasteurize it? Thought about using the sous vide. This should make a killer salad dressing!

 

[indaswamp]

I have made it. Easier than making wine IMO. You need heat a little (80-90*F) and oxygen and wine wants to turn into vinegar.

One trick I do now is save the last little bit left in a carboy when making wine, along with the sludge at the bottom. I put that in a 2 qt. mason jar along with a little vinegar and let that sit....great for salad vinegrettes.....

 

[BrianGSDTexoma]

I have made it. Easier than making wine IMO. You need heat a little (80-90*F) and oxygen and wine wants to turn into vinegar.

One trick I do now is save the last little bit left in a carboy when making wine, along with the sludge at the bottom. I put that in a 2 qt. mason jar along with a little vinegar and let that sit....great for salad vinegrettes.....

Will that stuff they call scoby that is kind of slimy on the top keep making or once I bottle it will it quit? I pulled it out a couple times now. Kind of comes out in one big slimy piece. Not sure if it is still working off or if I should just go ahead and strain and bottle? The taste is pretty awesome right now.

 

[indaswamp]

It will go away once bottled and sealed...