Mother Of Vinegar - Red Wine - 8 oz Jar
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Mother Of Vinegar - Red Wine - 8 oz jar
Use this culture to make your own Red Wine vinegar.
In a One gallon jar add this culture and 16 oz of Red Wine and 8 oz of water. Plug opening lightly with cotton or a cloth and in 3 months you will have vinegar.
Red Wine vinegar culture-8 oz jar to makes 1 quart of finished product, which can then be used to make increased volume by building up, much like a sourdough starter. These mother of vinegar starter cultures were featured in Food & Wine magazine's October 2006 issue.
The quality of your water also makes a difference in how your vinegar will taste, and chemicals in city water can impact your success. So if you like the taste of your tap water, let it set in an open jar or pitcher for 24 hours before using to allow at least the chlorine to evaporate. Also consider bottled or distilled water.
Vinegar mother likes to be kept warm. It probably won't die if it's too cold (we've frozen it with success), but it certainly won't turn the wine into vinegar, either, and you take the chance of mold growing before it can convert. So WARM is better.
For small batches (1 to 2 gallons) we recommed on top of your refrigerator towards the back. Pantry, closet shelf, and kitchen counter are also good choices.
What's that Slimy Stuff?!?
Yes, that slimy stuff is the "Mother" of vinegar. It's not always slimy; once the mother has had a chance to work for several months, it should get thick and feel more like wet leather.
Mother of vinegar is a substance composed of a form of cellulose and acetic acid bacteria that develops on fermenting alcoholic liquids, which turns alcohol into acetic acid with the help of oxygen from the air. It is added to wine, cider, or other alcoholic liquids to produce vinegar.
The Most Important Thing
Be patient and give your vinegar a chance to fully convert and mellow its flavors.
Do NOT use aluminum, cast iron, or enamaled container or spoons in or around your vinegar starter culture, or completed vinegar.
It will eat through the materials, and in some cases (aluminum!) can cause a toxic gas and/or introduce toxins to your vinegar.
Red Wine Vinegar Culture-8 oz jar to make one quart of finished product, which can be used to build up to larger volumes later. This is the "mother of vinegar" starter culture featured in Food & Wine magazine's October 2006 issue. This mother culture has been continuously producing for over 25 years.