You can certainly make vinegar from fermented stuff (turn the sugar to ethanol with the fermentation and then turn the ethanol to acetic acid. Or you can do what I did in this process and do the steps simultaneously. Probably you can get a more predictable result doing the two step process (adding starter bacteria that will do each step separately) but as shown the method I used works.
You can certainly make vinegar from fermented stuff (turn the sugar to ethanol with the fermentation and then turn the ethanol to acetic acid. Or you can do what I did in this process and do the steps simultaneously. Probably you can get a more predictable result doing the two step process (adding starter bacteria that will do each step separately) but as shown the method I used works.
Your vinegar is too blueberry and not proper vinegar. You should make with, 50G of blueberries or a third of your pot. Then 5 teaspoons of sugar, 2 teaspoons of vinegar and fill to the top. Stir daily. After 2 weeks will have a stale fruity beer smell, after 6 weeks you have vinegar. Strain the blueberries into a bottle, then blitz some and add to have a thicker vinegar.
I'm gonna try this. Thanks for sharing
Dope channel!
Use the entire blueberry next round.
Well done! I will try this! Thanks for uploading! My goal is to make plum vinegar.
Merry Christmas and a happy new year!
To make vinegar aren’t you supposed to let it ferment first?
You can certainly make vinegar from fermented stuff (turn the sugar to ethanol with the fermentation and then turn the ethanol to acetic acid. Or you can do what I did in this process and do the steps simultaneously. Probably you can get a more predictable result doing the two step process (adding starter bacteria that will do each step separately) but as shown the method I used works.
You can certainly make vinegar from fermented stuff (turn the sugar to ethanol with the fermentation and then turn the ethanol to acetic acid. Or you can do what I did in this process and do the steps simultaneously. Probably you can get a more predictable result doing the two step process (adding starter bacteria that will do each step separately) but as shown the method I used works.
The Unfiltered Raw Vinegar that he added actually acts as a starter culture to create Juice to ferment even faster.
Your vinegar is too blueberry and not proper vinegar.
You should make with, 50G of blueberries or a third of your pot. Then 5 teaspoons of sugar, 2 teaspoons of vinegar and fill to the top. Stir daily.
After 2 weeks will have a stale fruity beer smell, after 6 weeks you have vinegar.
Strain the blueberries into a bottle, then blitz some and add to have a thicker vinegar.