EatTheWeeds: Episode 33: Homemade Vinegar
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- Опубліковано 16 вер 2024
- www.eattheweeds...
Learn with Green Deane about how to make homemade vinegar from wine, beer and cider. 135 of Green Deane's You Tubes are availble on DVDs: www.eattheweeds...
Followed the recipie step by step and WOW! The mother took abut 6 weeks to start but grew really fast once I introduced it into the beer. I now have a few different varieties of Malt Vinegar going as well as a couple of Wine Vinegars off of the same Mother. I really cannot believe how fast it is working now. So glad I found your video! Great job! Highly recomend these instructions!!!
@madang007 From what I understand Kombucha tea is tea vinegar. The tea leaves are allowed to ferment, making alcohol. The mother is a vinegar mother and makes the mild alcoholic beverage into a mild vinegar. I have no doubt the mothers have been selected and bred for flavor and the like but it is essentially the same process. It is the Oriental version of apple cider and vinegar for your health.
It is the bacteria on the feet of flies that is important. They can land on cheese cloth and the bacteria can fall through to make the mother. This can work but it can take a long time and be frustrating. Also, it opens up the opportunity for mold. Whereas if you collect the bacteria first then inoculate the hard cider you get vinegar sooner and with a water lock can keep out mold (The bacteria do, however need oxygen to make vinegar so the lock has to be removed and replaced now and then..)
Will the ants 🐜 help or do they have acetobacter to develop a mother BTW its mid December we don't have any bugs here in upstate ny thanx for the video
@traxmom No. You have to let the raw cider ferment first. The mother eats alcohol and changes it to acid. With no alcohol to consume the mother cannot make vinegar.
Last fall my wife bought non pasteurized cider. In a few days we noticed it starting to ferment while it was in the fridge, so she put it on the counter with cloth over it. After a month or so we had a gallon of the best apple cider vinegar I've ever tasted. Now we are at the bottom of the jar and found the mother rolling around in there. We got more cider, it started to ferment and in went the mother.
Apparently we just got lucky, because a second jar of cider last year never turned to v
I seen other ways of making vinegar then using flies, I love your videos they are my favorite on you tube, I learn so much from you and even some good Greek mythology, but I too cannot find any information anywhere about using this method and I am very good at finding things, I am sure your vinegar is fine and another way of making vinegar, maybe in a case of being in the wild and surviving it may be the only way to make vinegar.
You can put in the mother or a little of the juice. It is the bacteria that each holds that is important rather than the medium the bacteria is in. Mother does not like light. It works best in dark warm places.
Finally I made it (after many failed attempts!). For all those who failed, here is my experience. Never try to save on the sugar portion. Use at least 2 cups of sugar, no less than that. I tried many attempts with small bottles, with fruit juices, a bit of sugar, a bit of banana skin, and always failed. So as a last resort I tried with a big bottle, 3 cups of sugar, banana skin, and tap water. After 3 weeks I saw very tiny filaments of mold, they were stuck inside the banana skin. Check carefully. They were small but they were enough to kickstart the other batches with a flat beer. Thanks again Green!
@mtmorris25 You can warm it to around 180F, or sulfide it. You can also just bottle it, but in time it could develope a mother in the bottle.
The best guide will be a local one, for you it could be on the plants of New England. A stand by that most foragers own is the Peterson Guide to Edible Plants in North America. It's a good place to start but if you can find a more local book that is better. Ask an old librarian, she'll know one.
Hi Dean I'll be seeing you in Winter Park on the 23rd. Looking forward to it.
There's nothing "wrong" in setting out jars of an alcoholic beverage with cheese cloth to have one, some or all develop a mother and turn to vinegar. What can happen is you will get different bacteria. Some acid bactar throw a good taste, some do not, so there is a luck of the draw, It is also less controlled, read mold can be an issue. You see, if you have a good bacteria it will make vinegar quick enough to discourage mold. Some times a bacteria will be too weak to do that.
Sometimes
Maaan. THE SULFIDES! They got me! I too found a mother in my vinegar and plopped in some wine I bought at the store. I will try again from scratch using your technique.
@md50md No, commercial vinegar is either heated or sulfided to kill the acid bactar. Some vinegars found in health food stores still have active baceria, however, and can be used to make vinegar.
Oh and the grape juice has been refrigerated for a couple of months now, so since I haven't open any of the bottles it may be a little fermented at this point. I don't know. They more I try to figure it out the more confused I get. Thanks
I asked local Garden Expert ( Dan Gill - he's been helping many in this area, TV, radio, newspapers, on UA-cam too) , he told me 3 choices first one being the most likely one which it was! RED VINE! Since it's reddish at the young tips.
Doesn't deserve it's pic taken! lol
Dan sent me site to learn more ways to kill nuisance vines, you guys are so nice, thank you very much.
So. I do a lot of ferments and a lot of research on making things I buy in the store on my own. Fresh garden ingredients things that positively impact my own health. I hadn’t thought of how to make my own vinegar till now. This is the first time I am seeing how to make your own mother. I am in shock lol. This was extremely educational thank you for posting step by step.
-I noticed no washing of said “mother” from the insect parts - would this negatively impact its potency?
Yes, alive mothers in commercial vinegars can be used to make vinegar. As for canning, home-made vinegar can be used if it is acidic enough. If it is not acidic enough it will not keep the food from rotting.
No, to make vinegar the juice must have some alcohol in it. First you have to ferment the apple juice into cider or wine then make vinegar out of that. I have several articles about said on my website.
@EatTheWeeds I love your videos, I will never look at my enviroment the same way again. Growing up, the only edible weeds in our garden was the dandelion and miner's lettuce. Everything else was trash. You have made me look at my garden/yard with fresh eye's. Thank you. BTW the only "mother" I had ever heard of was from the kombucha...now I know two :)
@markeii Oh, you don't need vinegar. I added that bit of refinement over the years but it is not necessary at all to get those greedly little vinegar flies to leave the bacteria you want. You see the yeast on the banana turns some of the sugar to alcohol which attracts the flies with acid bactar which turns the alcohol to vinegar.
One does not have to add vinegar the first time. However, it will attract more vinegar flies if you do add a little.
My experience making vinegar is you wine, beer, cider, etc and dilute it to a 5-9%abv. Then you can buy vinegar that is unpasteurized usually that says "with live Mother", and pour about a 1/2cup into your contain and cover the container with cloth. Likes to sit at about 70-80 degree room and it will form a layer at the top. Be sure to leave surface area for the liquid. Easy to do. whatever wine or beer you use try to use one without too many sulfites or preservatives, slows down the bacteria.
Making cheap cider is easy as well....buy non preservative apple juice, put in some brewing yeast and put a balloon with a hole to cap it and itll ferment.
Yes you can do that. I wanted my own mother, so I collected several and picked the one Iliked.
Thank you. I used to train public speakers. I certainly would like a formal show. Convincing others of that is the rub. However, I should be appearing on an English show on National Ductch Radio this week. You never know who might be listening.
Wow, I can now make Acetone from quite literally nothing but primitive technology(Eggshells and vinegar make Calcium Acetate which dry distillation creates Calcium Carbonate and Acetone and water)
@jordanartuso The hops can't be much of a preservative if it let the beer ferment. If the yeast can live through it the acid bactar can.
Fantastic! thank you, You gave me a great idea, I make my own wine, and I already have some concord grape wine fermenting right now.
Thank you!!! Thank you!!! You can not imagine how long I searched for exactly this.
What usually happens is the mother will form a floating plug -- as in the picture on my web site. You drain off the vinegar and start a new batch with part of the mother (and try to give the rest away.) The mother will keep on growing as long as it is fed alcohol.
been searching on UA-cam about making vinegar, this is the first video to menschen the "mother" and how to get one. I bet if most of the population know it was from flies, vinegar sales would drop.. thanks for the in-depth insight.
Your voice is is fantastic and you have great cadence. You should consider a formal show.
@donahutch It is the beginning of a song I wrote a few years ago modified to be an introduction. If I use my own material there is not copyright hassel.
As usual, you share a wealth of knowledge through your video. Thanks!
@jordanartuso at it's very chemical basics vinegar = beer which hasn't been kept sterile during fermentation.
Beer is brewed with an air-trap which keeps it from turning to vinegar.
Old video, but thank you for sharing. Exactly what I needed to know. I'm aiming for high acidity(low PH) rather than taste as I plan to use it to clean rusty tools. If you have any additional info to aide in that end, let me know.
Old video from an old man. The information is still valid, as is the process. What the bacteria throw for acid content is a luck of the draw just as flavor is. If you buy a commercial mother It will perform as advertised for a couple of year then mutate to something different.
Great! Sounds like you are doing all the right things. If a mother does not develop you might add a little more of the original material to give it some alcohol to eat.
Thank you for sharing this information, I was looking for a high strength vinegar & found it impossible to buy, I live in the UK & sometimes the weather is not that good. Thanks to your episode I feel confident to have a go. Have a lovely day
@MrThommo1971 Well... you are making something different from my video. Racking, specific gravity, et cetera, is for long term wine/cider making. Once a must/wine gets past a certain age is must sit for a long time to mellow to the point it is a pleasure to drink. That is why my recipe takes only a fews days and is low in alcohol. To make a quick, drinkable product rather than waiting one or two years.
Thank you for doing these wonderful Videos
Please be more specific on how to stop the bacterial action ---- If heat what temperature?
If you just put Bragg unfiltered vinegar into a bottle of wine -- would that work?
@healthjunkie1 On my website -- which is being update to another site -- I say the vinegar is just for aroma, to attract the flies. A teaspoon is fine. You will still get a mother.
great vid! the most informative i've seen so far on this topic. ty for taking the time to explain this.
Looks like you are on your way. I would filter it and dump the liquid into some warm flat beer and put it in a warm, dark place. You should see a mother in few days. And mother you find in the bug parts is also useable.
Any beer without preservatives,,, it depends on what flavor you like. I used plain old millers while experimenting because it was inexpensive and light flavored so I could tell over a variety of bacteria how vinegary it was.
Then in a week to 10 days you should start to see a white skim forming on top of the beer. If you jiggle it -- don't -- it will sink to the bottom and start over. But, that floating plug means you do have a mother.
Excellent. Just what I was looking for--how to actually MAKE vinegar. Thanks!
I'm a tad confused. I'm all good until it comes to putting the mother into a gallon of beer. Do you put the mother that is on top of the alcohol feed into the gallon of beer OR the mother that floated down to the bottom? Sorry if my question confuses you.
Thanks for the wonderful videos. I'm learning so much.
Once you've made your vinegar you can use your mother to make more. However, the vinegar you put in bottles can also develop mother unless your sulfide them, heat them, or keep them quite cold. I don't know anything about kombucha tea.
@Knightreignz It does depend upon the bacteria. I've tried making vinegar out of vodka and failed miserably.
@SanJoseBob That's not beyound the realm of possibilities... the bacteria would need a little sugar to alcohol to live off. Buy a can of been, open it and let it warm up and de-fizz. Put the blob into in, cover loosely, and put in a dark closet for a couple of weeks and see what happens.
Wow interesting video, I wish to make apple cider vinegar can I use the mother with fresh apple juice and make vinegar this way?? do you have a recipe for apple cider vinegar that you may want to share? thanks for sharing your vast knowledge with the rest of the world
I have a bucket with a spigot at the bottom. Could I start a fermentation; keep this going by adding peals, and draining liquids-then replenishing with water and sugars?
So I accidentally made mother.... about a month ago I left out an apple beer in my basement I was cleaning and packing that day and got called away, we found it just today! Silly really . So your process works, so now let's see if I can do it intentionally this time! Thank you so much for making this video!
Any idea how long vinegar mother remains viable? I bought some mother over 5 years ago and am just know thinking of using it. I guess I am about to find out how good it is. I kind of hate to ruin a good batch of apple cider with it, however.
I don't think so. I tried making vinegar out of vodka once and it didn't work. It would also be an expensive way to make vinegar.
It would only form mother if one doesn't use up all (or the vast majority) of the alcohol, right?
Great episode by the way. It certainly does seem gross, but whenever I learn more about where food really comes from it grosses me out.
Now, I know we consume all sorts of organisms we don't intend to whenever we eat, but in this case we're intentionally letting large colonies develop. Do you know of any dangerous situations which've arisen from doing this sort of thing?
Thanks for the vid!
Very cool..idk if I will be doin this anytime soon .but its super neat to see how vinegar is actually made!!
Definatly subscribing to your channel!
With modern methods one could cut out the vector, which is the vinegar fly. But until modern methods that is how all vinegar got started. That something cannot be found on the interent is, in my view, good news. That means it has not been distorted.
wow this is the best most detailed and informative video i have seen on vingear thank you very much ...subscribed
@MrThommo1971 When making alcohol yeast nutrient is just fertiizer.
And now i know. Thank you.One thing...when you poured the vinegar into your mother collector, didnt you add mother nust then? Im assuming you didnt use store bought, pasteurized vinegar, but i may be wrong.
ive been wondering how to make vinegar for months, but i never remember to youtube it, and i randomly came across this, awesome video
never want to use vinegar again lol but awesome video
so theres no other source of this bacteria from anything non dead insect involved"
If it has gone bad it just won't do anything. But if it has been kept cool and had some food it can still be good. Drop in a can of beer that you've let fizz out and warm up. If it is still good it will make vinegar out of it.
@flubno Malt vinegar on fish and chips is a classic.
(Don't tell her that ALL vingar bacteria starts out the same way.) If the must has alcohol and no preservative or sterilizer in it you can use it.
What a fun project. I'll try it and see if I can come up with a better mother than the one I harvested from raw apple cider vinegar.
Thanks, I appreciate the feed back.
Usually of wild fruit likes grapes and apples... even bananas.
@gaiagale It is easy once you know how to get the acid bactar.
No problem. It makes no difference. Each is laced with the bacteria and each will go to the bottom in either case. Old mothers always sink and new mothers form at the top if undisturbed. You can knock a jar and have the mother sink, and a new one is formed. If you have a mother, just put it in regardless of whether it is floating or has sunk. A mother is a mother is a mother.
can you use this type of vinegar to can and pickle?
Hey Dean, I'm at the stage where I am going to be putting my vinegar mother into 4L of some homemade beer. Do I pour the whole can with the vinegar mother into the 4L or just the vinegar mother itself? Thanks.
I'm interested in making raw apple cider vinegar. To do that would I just take the mother and put it in some freshly pressed apple juice? Then to keep it raw, I wouldn't cook it at the end, right?
If its not freezing yet, sure, give it a try. The warmer the spot the better.
Great stuff! thanks for the information I will be returnign often.
It will live quite a while without some alcohol but one should feed it every month or so.
Mold? Hmmm... if you have a wine and a mother it should make vinegar quickly. Or perhaps you are confusing a mother for mold? When you say mold, what liquid is it in? The one you used to trap the acid bactar or the liquid you want to make into viengar?
Question! 🙋🏻♀️
Do I wash the banana peel or treat it in some way/ try to keep hands, etc clean like when I’m making kimchi?
Also, I read your blog and I think it was honest and funny as hell lol
No, you do not wash the banana peel. You want the yeast et cetera.
Okay. Thanks :)
Hard to believe I made this video 14 years ago. I used beer for the test vinegar because the base material is the same in each experiment only the bacteria changes so I can get a comparative idea of how the acid bactar is performing in its vinegar making.
Thanks for the video! Assuming you are still around, I have a couple of questions.
1. I've seen several people who just put apple chunks into a jar with water and let it ferment into vinegar. No alcohol was added, so I assume it turned into cider and then vinegar in one go? Is there an advantage to your method over the one I just described?
2. Assuming I wanted to sustain my vinegar operation, do I just continue to add alcohol or fruit bits or something to my mother to sustain it? If so, how do I know when it's time to feed the mother?
Any help you or another viewer can provide will be much appreciated. My goal is to begin to sustainably produce as many staples as possible without needing any/many outside resources. (Hence my concern about continually buying alcohol for vinegar making.)
One stroke later I am still here. Putting apples in water is an iffy way to do it.It has to ferment into a wine first and then into vinegar second. If you control hte process more you're likely to get more different bacteria and different flavor option.
I once left my humming bird feeders out all year in the spring I took them down and had mothers in my humming bird feeders. Thanks for posting
Hmmmm... a tough time of year here....about the only fruit -- other than early grapes -- are maypops... maybe I'll try that... if I can find enough... To bad I can't enter my pindo palm video, it was about jelly. One problem I have had is making jelly out of my strawberry guava... it really does not like to jell.. tis a challenge....
You've got the best videos on youtube!
@bencharles87 Well... all vinegar comes from the dirty feet of scat visiting flies. I can't change reality. however, one bacteria does come to dominate.
You can make vinegar without insects being in it.
But thank you for the good information.
@andrewwilliams76 Let's hope it throws a good flavor. The bactar can't make vinegar without alcohol present.
Yes, that should work very nicely.
yes and yes but do not use commercial wine because it has sulfides in it which will kill off the mother. Use either chalice wine (no sulfides) use a can of beer. Open the beer, let the carbonation off and warm up, then add to the mother. Put in a dark place.
great experiment .. great explanation ... thank u for sharing .. i enjoyed watching :)
Perhaps I should have given you a bit more info. The mould (mold) is in the bottle with the banana skin, sugar and water in which I am trying to get the bactar from the flies. Maybe the vinegar mother is in there too? Will try it again.
The liquid will give off a strong vinegar odor, and also taste like vinegar.
apparently you can make vinegar simply from apple juice which i'm 1 month into attempting and it's starting to taste like vinegar
Great video.
I have 2 questions one is can I use the MOTHER from my store bought vinegar?
the second is , Is it safe to "CAN" my pickled vegetables with the homemade vinegar?
Blessings~
Actually, heating it to around 170 should do it. I've got some vinegar I made in the 90s that is still good. I have not used it for pickling.
Glad you liked it... as I said... I tried for year to collect a mother and couldn't then one day I stumble upon how to do it.
Enjoy your videos. When you added vinegar to you banana mix in the beginning, didn't you already start the mother prosess? I thought vinegar always had some mother in it even if it is inactive (unfeed)?
Can you see anything that looks cloudy in the liquid?
NICE! Finally a raw video !
Very nice man. I make mine almost the same way. Did you know that fruits have their own yeast? And you really don't need any "mother"
Also, are you saying to drop the entire (mason jar) mother mixture into the gallon of beer or just the white film stuff? Once the mother is in the gallon of beer, does this now go back to a warm dark place or do you sit it out on say, a counter in the kitchen? Sorry to be a bother. Thanks.
Thank you for the great video!
All those questions and more are answered on the home website, eattheweeds.