Making Your Own Vinegar

The strength of the finished product

is in direct proportion to the amount

of sugar in the original solution.

Preservatives will prevent it from turning to vinegar.

Acquire a "mother."

This is the slimy looking thing floating around 

that consists of acetic acid bacteria and cellulose.

It can only be found

 in unpasteurized and unfiltered vinegar.

The Bragg's brand

of raw apple cider vinegar

has a mother in it.

You can find it in some grocery markets

and at your local co-op.

Do not use malt vinegar culture.

Choose a glass or enameled earthenware container for storage.

Never use metal.

Oxygen is necessary,

which is why we often see

wide jars used for this purpose.

Fill to the widest point with

your vinegar source.

wine

(2 parts wine to 1 part unchlorinated water)

cider

beer

fermented fruit juice

Cover the opening with layers of

cheesecloth and tie shut.

This allows the oxygen in,

and keeps contaminants out.

Keep in a warm, dark place for a spell.

68 - 96 degrees F

3 weeks - 6 months

We're looking for the "mother" now.

You'll know when it's ready,

it will give off the unmistakable

odor of vinegar.

Once it's ready, strain it into a pretty jar

with a cork.

But be sure to save the mother

for your next batch.

Keep out of direct sunlight.

Do not use for pickling.

(Must be reliably 5% acidity for

this purpose.)

Now I'm off to cover my beet vinegar

and raspberry vinegar

with some cheesecloth...

...these useful garden leftovers

 still need to breathe!