Agriculture Reference
In-Depth Information
1. Clean your vinegar crock thoroughly and sanitize it using
sulfite solution. (See the chapters on wine for how to make
sulfite solution.)
2. Check the capacity of the container of vinegar mother
you ordered. Usually it is eight ounces.
3. Add diluted wine or beer to the vinegar crock. The
amount added should be twice the volume of the vinegar
mother. So if you have eight ounces of vinegar mother, put 24
ounces of wine or beer in your crock. The alcohol percentage
cannot exceed 7%.
4. Open your vinegar mother. If it is gelatinous, place your
vinegar raft on top of the water/wine solution in the vinegar
crock.
5. Add the vinegar mother. If it is all liquid, just gently pour
it into the crock. If it is gelatinous, add it on top of the vinegar
raft.
6. Cover the mouth of the container with cheesecloth and
hold it in place with a rubber band.
7. Set the container in a dark place or at least someplace
well out of the sun. The ideal temperature range is 80 to 90
degrees, but it will progress fine at 70 to 100.
8. Depending on temperature and other factors, the
complete conversion of wine to vinegar can take anywhere
from six weeks to three months. Check your vinegar weekly
by sniffing it through the cheesecloth. It should smell like
vinegar is forming.
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