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After many years of brewing coffee and observing what the professional have been doing, I combined the advice of the professionals with my new technique. I'm pleased to say it works!! If you're not in a hurry for your morning coffee, try this: First, there is no such thing as "over extracted...

Just coincidence?

A cork would absolutely cause a problem. It will allow air into the bottle. I think a simple tight screw on cap would suffice. Adding a small bit of cling wrap over the top first would act as a gasket and ensure no air getting inside.

The one with the mother will probably not ferment as "efficiently" as the other. However, if it offers a vinegar that you like, go for it. I think you're on your way to producing vinegar "ongoing". You will eventually have more vinegar that you can use. Keep family & friends in mind. When...

I sounds to me like your vinegar ferments are approaching the Kombucha method. If you have a working culture going, there is no need to ad more fruit scraps etc. All that will do is prolong an alcohol fermentation which you don't want. The "bubbling" you see is the alcohol being produced...

You continue with this method for as long as you wish. It will continue to produce vinegar. However, you must be sure that the alcohol value is not too high. Use wine which is approximately 11% -12% alcohol/vol. You must dilute it to about 7% alcohol. I am including this calculation for you...

That 50% is finished vinegar. Bottle it and seal it tightly so that no air can get into it. The culture will continue to work in the bottle for about 1-2 hours before it runs out of free dissolved O2. Keep it sealed for a month to ensure there is no live culture remaining. The 50% left...

When your batch is assumed "finished", remove and discard the mother. Remove approximately 50% of the batch. Add more food (alcohol), being careful not to exceed 7-8% alcohol to the total volume. If your batch was active, the new addition of food should be finished in approximately 7-10 days...

Its the same as; "Which came first, the chicken or the egg". You must acquire a viable working culture before you can get a "mother". However, the mother is not conducive to good "static" fermentation as it hinders the absorption of the O2 at the surface of the batch. Once you have a batch...

I forgot to add; Acetobacter is a "Strict Aerobe" Without free O2, it quickly dies off.

Hi Dave. When "active" vinegar is bottled, there will be a bit more fermentation action, but very little. It would probably use up the available O2 within an hour or so. Commercial vinegar does not contain active culture. Unpasteurized vinegar should remain sealed, air tight for at least a...

I have been fermenting vinegar for more than 30 years and was able to get 19 International awards. (Google; Meet Mr. Vinegar) to give you a better perspective of where I'm coming from. The home vinegar fermenter almost always has their batch go into "over oxidation". The yeast produces the...