Agriculture Reference
In-Depth Information
9. To increase the volume of the vinegar being made, you
can add more diluted wine or beer starting at the fourth week
and every fourth week thereafter. Add by using a sanitized
funnel and tubing.
10. Six weeks after the final addition of wine, start tasting
small (less than ΒΌ tsp) samples of the vinegar to see if it is
done. It's done when all the alcohol flavor has been replaced
with vinegar flavor. Your tongue and nose are amazingly
sensitive and able to detect many substances in very low
concentrations of parts-per-million. This is as accurate as any
easily performed test in determining if the vinegar is done.
The mother in this vinegar crock is doing nicely.
11. Once the vinegar is done, it is important to remove it
from the vinegar crock because with all the alcohol gone, the
vinegar mother will start consuming the acetic acid, and
thereby destroy the vinegar. Take out as much vinegar as you
can through the spigot and then start your next batch using the
same vinegar mother in that container. As long as your
vinegar doesn't become contaminated, you can use the same
vinegar mother indefinitely.
Aging Vinegar
