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Home Talk: home made vinegar

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Chino Valley, AZ

February 16, 2009
4:28 PM

Post #6146561

I am trying to make vinegar ( any kind to start with and then use the mother to make malt vinegar) I need to get a mother. Any sure ways to start one at home? Cathy
Hendersonville, NC
(Zone 7a)

February 18, 2009
10:31 AM

Post #6154845

I was happy with the "mother of vinegar" from a wine shop when I lived in Virginia. Different ones for different types of vinegar. If you can find the type of vinegar you want at a health food store, it may be more likely to have some "mother" settled on the bottom of the bottle. I have used that in the past as well. Have not made vinegar in several years.
Clarkson, KY

February 18, 2009
3:03 PM

Post #6155448 found this...perhaps something useful...
"A starter culture. Notice I said "starter culture". Don't make a big deal about getting a "mother", it will probably ruin otherwise good vinegar. What you need are the bacteria which make vinegar. Check the home brew stores or pick up a bottle of unpasturized, unfiltered vinegar. I have had great success with Braggs Apple cider vinegar. The vinegar in the culture keeps out the other molds and bacteria until the vinegar bacteria have had a chance to take firm control of the juice."
Chino Valley, AZ

February 19, 2009
3:21 PM

Post #6160326

Great !!! thanks, just the information I needed. Cathy
Fairfield County, CT
(Zone 6b)

February 19, 2009
4:31 PM

Post #6160750

So it takes fruit juice and vinegar to make vinegar? Doesn't that make it more expensive to make than to buy? Anyone know how balsamic vinegar is made - now that is the pricey stuff!
Clarkson, KY

February 19, 2009
11:52 PM

Post #6162424

I didn't read the whole thing but isn't it a bit like yogurt? A spoonful to make a gallon?
Eunice, MO
(Zone 5b)

February 20, 2009
11:23 PM

Post #6166928

Balsamic ages for years in a vat.
Biggs, KY
(Zone 6a)

February 23, 2009
11:59 PM

Post #6180367

If you make vinegar with say, grape juice, does it taste like grapes?


United States
(Zone 5b)

February 24, 2009
12:32 AM

Post #6180492

Half the time I have ever tried to make wine, I have ended up making vinegar. Now if I really want to make vinegar, I start with a bottle of Bragg's... but for the specialty vinegars I make, I order champagne vinegar by the case (four one-gallon bottles). Do NOT use white vinegar... it is a chemical concoction more than a fermented vinegar.

Cathy, couldn't you just ferment barley for malt vinegar?
Chino Valley, AZ

February 24, 2009
3:39 PM

Post #6182955

Got it !!!!
Someone suggested Briggs cidar vinegar which is not cooked and has active culture or mother in it. I added Guinnes Ale ( no hopps) and it has a mother growing on the top. It smells great. I think I have to wait a while for it to fully develope. Some one from Dave's garden forums ( I post vinegar on a bunch) gave a way to test the acity. I am thrilled.

Love talking with you all. Cathy

Other forums I posted on- frugal living, sustainable alternatives, heathy living, home steading, recipes.
Clinton, CT
(Zone 6b)

February 27, 2009
11:29 PM

Post #6199488

cfrie...thanks...I'll have to try that. Been looking at malt vinegar for a condiment base and making it is quite a project. There are only a few commerical sources and only one major one in the USA that I've found (Heinz). A few brew pubs make it but they are very careful to keep the vinegar away from their beers and ales. A brewmaster from the UK outlined the procedure on a brewing forum but warned others that if they were looking for a profitable add-on line to not get their hopes up (doesn't matter to me, I just want the malt vinegar).
Moss Point, MS
(Zone 8b)

February 28, 2009
3:16 AM

Post #6200417

Our DGer named "ozark" is retired from running a brew shop business. He's a really nice man and I bet he'd know something about this if anyone was to ask him.

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