Vinegar anyone?

[chadinclw]

I'm not sure where to place this, here goes in General Discussion!!

My latest project is vinegar. I got some "mother" for red and white vinegar (they have cider "mother" too) from http://www.beer-winemaking.com/  but other places have "mother".

I love good vinegar and got to thinking about making my own. I found lots of stuff on the web about making vinegar so I have two 1-gallon pickle jars going right now. Should take 3 months or so and then I get to play with saving the vinegar, starting a perpetual jug, or moving on to other vinegar using my "mother".

I used an inexpensive Chardonnay and a Cambernet to start my vinegars. My next batch will use regional muscadine wines from St. Augustine, FL.

I am so looking forward to playing with this stuff!!

 

[daveomak]

Chad, evening.... Vinegar, does it have subtle hints of "what ever" that makes a difference in cooking or pickling ???

I am not a vinegar connoisseur, as you have probably figured out from my intro question... Perhaps you could expand on this subject for us idiots.... Local idiot Dave here... Thanks

 

[rbranstner]

I don't know  anything about vinegar other  then I love it. I can pretty much drink  it straight out of the container. Hmm I have never though about making my own vinegar.

 

[chadinclw]

Dave, 

Vinegar does indeed have subtleties we barbarians rarely address. Good vinegar is like a wine - duh, the good stuff starts as wine!! I'm just starting on my vinegar journey and San Sebastian Vintners Red is going to be my next project. A regional muscadine varietal!! I am so looking forward to this journey!

If you are are a wine drinker, this makes perfect sense. If not, then leave it to us winos!! 

 

[alblancher]

Sounds good,

I understand some of the best vinegars are aged for a pretty long time,  hope you are a young man.  Maybe find a couple of oak barrels and put up a little for your retirement?

Let us know how it goes, I love doing things like that.

 

[chadinclw]

Balsamic is aged for 12 years or so! I'm thinking of a couple of months and maybe reducing some. Reducing helps the sweetness.

 

[roller]

I have some homemade wine that is in its 5 year in the carboy that I made..My daughter has some that I made in 1985...

 

[michael ark]

I'M WATCHING.

 

[venture]

I looked into that.  Very interesting process.

Fortunately, I have a friend who owns a Basque restaurant with a huge vinegar barrel in the back.

Can't wait to see your results?

Good luck and good smoking.

 

[jak757]

Thanks for this post -- I have thought of making vinegar, and this is the lick in the pants I needed!

I saved the recipe below from Ruhlan's website.  It's a local chef's (Jonathon Sawyer) recipe for beer vinegar.  
[h2]Beer Vinegar[/h2]

• 1/2 gallon good, wheaty or malty beer
• vinegar mother (optional)

1. 1. Put your beer in your container.  Give it a good whisk to aerate it and release some of the gas. Let it sit out and open for six hours or so.
   2. Add the mother if you’re using one. Or do as Jonathon does and let the natural bacteria and flora of your kitchen or basement settle in for a good time.
   3. Cover the opening with a handkerchief, cheesecloth, anything that will let air in and keep bugs and debris out.  Date the jar. Give it a taste in three months and see how you did.

 

[chadinclw]

I just fed the two vinegar jars last night - first feeding. I do have "mother" developing on the top. 2 1/2 cups of wine each. I'll do this again, twice more, at about 1 week intervals. The vinegar should be getting ready about March.

I am doing this very low tech.

I'm using pickle jars with old t-shirt for the covers and a cardboard box as my cabinet to keep them dark and warm.

 

[johnnie walker]

Chad, this is very interesting. I don't plan on making any vinegar in the near future (I'll just drink the wine), but I am interested to see how this turns out for you.

 

[stubshaft]

Very interesting project.  I'll keep checking back to see how you progress.

 

[jak757]

Good start!  I'm looking forward to this as well.

 

[chadinclw]

I gave the vinegar jars their second feeding this afternoon. 2 1/2 cups each of fresh wine. One more feeding in about 5-6 days and then the 3 month wait. Should be interesting and it's already smelling great - if you like that kind of stuff!!

 

[johnnie walker]

I'll be waiting to see how this turns out for you, Chad.

 

[chadinclw]

I tasted the vinegar a couple of days ago and ordered bottles. I'll be pasteurizing and bottling the current batch next week. I'll also be starting a new batch with vinegar and mother from this go around.

 

[diggingdogfarm]

Homemade vinegar is SO much better than the store-bought stuff!





~Martin

 

[johnnie walker]

Chad, I take it the vinegar turned out to your liking. Glad it worked for you. How about a few pictures if you have any.

 

[chadinclw]

No pictures, at least recent ones, yet. The bottles come in early next week so I'll get some as I go through that process. 

The Chardonnay vinegar is very nice. I've got to think about the Cabernet...it's not nasty or anything - I just have to think about it. I may reduce it a bit or let it go a bit longer.

I'm please both jugs turned out pretty well, especially for a first effort.

It'll be interesting to see how the next batch goes - starting with the current vinegar. It's a bit like sourdough starter in that respect!

If I really like it I may start a perpetual jug with a spout on the bottom to draw it off periodically and just keep feeding the batch!