Vinegar season

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blissful

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I was reminded today while we made the grocery list...checking prices in the online databases for our groceries..that Apple Cider Vinegar (AC Vinegar) is now at a ridiculous price. $4.29/gallon! It's vinegar!



You can catch more flies with honey than vinegar, but, you can get a lot of fruit flies with vinegar, lol.


So I am making fresh AC vinegar. I'll do a batch now, then another in the fall. I use it all the time, every day. I could use about 12 gallons a year, but I'm going to start with 4 gallons.


Clean food safe 5 gallon bucket. Apples off the tree, wash chop and throw them in the bucket. A cup or so of sugar to increase the fermentation, fill with clean water to the 4 gallon mark.

That'll sit around getting stirred daily for 2 weeks or until the foaming subsides, then strain it. Then let it sit a month or so more. All the time covered in a towel to keep off the dust and avoid a fruit fly convention.


I'll start another batch in a month. I have 1/2 gallon canning jars I can keep the vinegar in once it is done.
 

taxlady

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I think it was you who shared the link to a recipe for apple scrap vinegar. Have you ever added any raw apple vinegar or mother to the bucket to speed up the process? I am planning to make some soon and was hoping for more details about adding a bit of mother, which formed in a bottle of ACV.
 

blissful

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Yes, it does two things. It adds the right kind of bacteria to get started. It acidifies the solution which helps avoid mold and yeast.
 

larry_stewart

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My vinegar season starts in mid to late September, when I use the scraps from making apple cider, to make vinegar. For so many years I was feeding the scraps to the chicken, not realizing how simple it was to make vinegar. Now that the chicken is gone ( Raccoons), looks like Ill be making a lot of vinegar
 

blissful

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I strained out the solids from the vinegar a little over 2 weeks from the start. I have 9 gallons of vinegar. I tasted it, it's sour. I tested it against white bought vinegar with PH strips, and they are almost identical 2-3-4 ph (in the orange range). I have to bottle it and label it next.
 

GotGarlic

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I think I'd like to try making vinegar. I have a bottle of commercial white wine vinegar that developed a mother. How would I use that to make more? TIA.
 

Aunt Bea

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Be careful using homemade vinegar for canning and preserving, it may not have the standard 5% acidity of commercial vinegar.

Try making your own red wine vinegar, for salad dressings.

Add one part of live vinegar to three parts of red wine and let sit in a cool dark place for a month.

You can keep feeding the bottle with odds and ends of leftover wine to keep the supply going.
 

msmofet

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Be careful using homemade vinegar for canning and preserving, it may not have the standard 5% acidity of commercial vinegar.

Try making your own red wine vinegar, for salad dressings.

Add one part of live vinegar to three parts of red wine and let sit in a cool dark place for a month.

You can keep feeding the bottle with odds and ends of leftover wine to keep the supply going.
Can I add fresh apple cider to LIVE apple cider Vinegar and get new acv?
 

blissful

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I think I'd like to try making vinegar. I have a bottle of commercial white wine vinegar that developed a mother. How would I use that to make more? TIA.
Use fruit scraps, 1/4th to 1/2 of your container that you are using for making the vinegar (something food grade). Add water to fill it. Add 1/4th cup sugar/quart. A tablespoon of active vinegar/qt, to slightly acidify it, and to introduce active cultures. Stir every day for 2 weeks, keep covered. Strain, cover, stir every few days until sour. Depending on the room temperature, it can take 4-6 weeks. Bottle.
 

larry_stewart

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Use fruit scraps, 1/4th to 1/2 of your container that you are using for making the vinegar (something food grade). Add water to fill it. Add 1/4th cup sugar/quart. A tablespoon of active vinegar/qt, to slightly acidify it, and to introduce active cultures. Stir every day for 2 weeks, keep covered. Strain, cover, stir every few days until sour. Depending on the room temperature, it can take 4-6 weeks. Bottle.
It really is as easy as that. I've done it for a few years, already, and I kick myself for all the years I ditched the apple scraps after making home made cider.
 

blissful

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@Larry, I like having the variety of vinegars, like nectarine vinegar, peach vinegar, apple vinegar, but I also like fairly fresh, made that year. What really bothered me about vinegar was that a gallon used to cost $2 and now it's almost $5 for AC vinegar. That's highway robbery. :(
 

GotGarlic

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Use fruit scraps, 1/4th to 1/2 of your container that you are using for making the vinegar (something food grade). Add water to fill it. Add 1/4th cup sugar/quart. A tablespoon of active vinegar/qt, to slightly acidify it, and to introduce active cultures. Stir every day for 2 weeks, keep covered. Strain, cover, stir every few days until sour. Depending on the room temperature, it can take 4-6 weeks. Bottle.
Thanks.
 

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