Hi everyone, I wanted to add to this video that for the most consistent results, this method isn't great. I mean, it obviously worked, and if Mike says it's good, it's probably good! However, for the most consistent results you have to treat making vinegar as the two-step process Mike outlined in the beginning of the video, that is: 1) Convert the sugars into alcohol (alcoholic fermentation) 2) Convert the alcohol into acetic acid (acetic fermentation) This way, you can better optimize each step. Alcoholic fermentation is most optimal in anaerobic conditions (in absence of oxygen), while acetic fermentation is most optimal in aerobic conditions (in presence of oxygen). Additionally, by letting both processes take place simultaneously, the alcohol is quickly converted by the acetobacter, which means that the alcohol content never quite gets high enough to prevent infection. So first, you focus on creating alcohol, by creating an anaerobic environment. This can be done easily by just slapping an airlock on a jar. The yeast will get started on its own, using some of the oxygen and pushing the rest out of the jar until you're left with only CO2, when the anaerobic fermentation gets started. After a week or two, this will be done. You'll see the lack of activity in the airlock, and the yeast starting to settle out. Draw the liquid from the top, maybe heat it to kill the yeast, and leave exposed to air for the acetic fermentation. For the best results, I'd recommend adding some (brewer's) yeast in the beginning and adding some acetobacter here. You can add acetobacter by adding a few tablespoons of a non-pasteurized vinegar, that still has live acetobacter in it. After some time, you may see a slimy sheet develop, similar to a SCOBY. This is a vinegar mother, and contains live acetobacter. You can reuse this to inoculate another batch of vinegar later, so you don't have to compromise the taste of your vinegar by adding the acetobacter. I really hope this helps people to make the most amazing vinegar! I made pear vinegar from some leftover pear cider using this method, and it's one of the best vinegars I've ever had. Edit: so this is an 8-month-old comment and I still get questions about vinegar making. I just want to direct anyone with questions about the process I'm describing to these videos by Glen and Friends cooking: ua-cam.com/video/Y-Cn1u8qiKE/v-deo.html ua-cam.com/video/bxH9tL78r6g/v-deo.html ua-cam.com/video/gfp7R2qNsCo/v-deo.html Two of them are about making vinegar from scratch (ACV and pineapple vinegar), the last one starts with a brew (beer vinegar). These videos provide a pretty good overview of the process, in my opinion.
I ask this as someone who doesn't know much about this stuff, but is there a risk of botulism from fermenting in the absence of O2, or does something like the generation of alcohol prevent that from happening?
@@scout3801 Technically, there's always a risk of botulism. However, if you clean your equipment every time, botulism is just not prevalent enough to really become a problem. The only time botulism is an issue is when you're canning something. Botulinum bacteria can survive boiling, and will grow after all other microbes have been killed by the boiling. With brewing, the risk is negligible, but exactly why that is I don't know.
Superbassio The risk of botulism is so rare in brewing/fermenting because the PH drops pretty rapidly and is rendered an unsuitable environment for botulism within a couple days. That’s why canning acidic foods like pickles, tomatoes etc. only needs the boiling water bath to be safe - while canning salmon, green beans etc. require pressure cooking to be safe. And when you’re fermenting and something goes wrong where botulism could thrive in the environment after a week, you’ll also know as soon as you smell it that something went terribly wrong.
I went for it. I started 2 jars of dried fruit vinegar! Raisins and dried plums/prunes. Its what I had. After a week, the raisins were going full on. I could smell the alcohol as I stirred it daily. The prunes/dried plums were not doing squat. So, I cheated a bit. I spooned about 1/2 tsp of the liquid from the raisins into the dried plum/prune jar, and a few days later it started bubbling and I could just start to smell the alcohol in it. I've done several of fermentation... kombucha, both water and milk kefir, ACV. So, now its fun to add vinegar to my list! Thanks for this!
@@TheJavaGuru78 very nice. Even now, 10 months later, they are nice to cook with. They are both strong flavors, so don't need much. Like a deep red wine. After 5ish months, I strained out the solids and bottled them in an old kombucha bottle and a qt jar.
I am just throwing this out there. You can use fruit scraps. IE: peel and core the apples, use those scraps. I am new to vinegar making but, I used fermentation weights, and I was so very busy, so I didn't stir or anything. I guess I just got lucky , my apple scrap vinegar came out beautifully, no mold issues whatsoever. I even got a nice scoby in my vinegar. Dumb luck right?! lol Thank you for giving me the science behind this process!
I just started an apple peel vinegar this week. I really never considered it before. Our friend gave us some blackberry vinegar last year, but I didn’t discuss how he made it.
I don't buy any fruit, but I went to stores asking their fruit waste (peels and fruit that they are throwing out and cut out the bad parts! And very simple key ingredient is Sugar or honey : ratio: 1sugar +3 fruit craft +10 water = you can't fail super high flavor any fruit accept avocado ! You can even add herb like rose Mary! Lemongrass ! Sisho; chive , chive flower, dandelion flower ; marigold; artichoke; figs
Thank you for passing on your experimenting experience with fresh fruit. I started a mango vinegar with mangoes I had just dehydrated and it is great! I’m only into about week for but am loving what I’m smelling and tasting. Just goes to show you even when your getting old (in your 70’s) you can still learn great things!
WOOOW! MANGO VINEGAR! THAT'S MY FAVE FRUIT AND WE HAVE TONS OF MANGOES WHERE I LIVE. I'LL MAKE MINE W/MANGOES. BTW, I'M IN MY 70'S TOO. WE HAVE TO KEEP LEARNING ALL THE WAY TO 100YRS OLD AND BEYOND. THAT'S THE SECRET TO STAY YOUTHFUL. 🌺✌🏾💚🌺
The "vinegar" isn't stable until all of the oxygen is removed. If you want to store or age vinegar, reduce the head in the container so the surface of the liquid doesn't come in contact with air. A narrow-necked bottle works better for this than wide mouth jars. If you don't do this, when the alcohol is all consumed, the acetobacters will begin to consume the acetic acid and you will end up back at plain water. Alternatively, you can pasteurize the vinegar to eliminate the acetobacters and any yeasts present. Vinegars may change chemical composition over time, but "aging" of vinegars is mostly done in wooden containers (viz. Balsamic vinegars of Modena) so that there is some evaporation of the water through the wood, and perhaps dissolution of wood resins into the solution (akin to aging alcohol in wood). Use plastic lids on widemouth jars to prevent rusting of the metal lids. Consider using wine-making yeasts to better control the quality of your alcohol fermentations.
@@bestja2137 Bacteria contribute to aging as well (like malolactic fermentation) and they don't need to be in barrels for this. Even after yeast is done there are still a lot of living things altering the product.
Aging is usually refered to malolactic fermentation and while it can happen in a bottle, that would result in CO2 buildup, making it slighty effervescent .
Great video. I have some useful information to add to the discussion. Using fresh fruit should present no problem in the home kitchen. Here is a way to make it all work smoothly, with simple, available tools that you are already using. Step one, fermentation to alcohol can be done in mason jars with no mould or scum, by simply turning the lid until it just starts to lock down. I mean barely lock down, like when you first feel that sudden resistance. A canning jar, or any commercial food jar with a screw lid really, is an airlock. They are made to vent pressure at high heat during the canning process. They will let air out, but not back in. For all lacto and alcohol ferments, this trick works great. The only reason people ever accepted that white mold and scum is the lack of easy technology to prevent it, which we all have access to now. So anything from a commercial food jar, to juice jars and jugs to canning jars can be used as an effective airlock. If the lid it snugged down too much, CO2 and pressure will build until it starts to foam over or boil over when opened. Again, you wan to stop when you first feel that sudden resistance, which allows excess pressure to escape, with just enough jar pressure to keep gasses moving out. Once fermentaiton is mostly over, it can be snugged down a little more. Given that information, any kind of fancy airlock for a jar is an unnecessary hassle and a waste of money. However, while they work fine and can be adequate, those metal lids and rings rust eventually and can contaminate the food with bad tasting iron. A better alternative is buying the white plastic BPA free, canning jar lids, with reusable silicone gaskets. They are easy to find online and can be bought together, or separately. They will work the same way for fermenting, but without any rusting issues. They are also more reusable and in the long run cheaper. Metal canning lids and rings are not so cheap. Once the alcohol ferment is over, you can do the vinegar conversion and should not have any mold issues. I would also add, don't be afraid to add a little bit of sugar if you have fruit that is not sweet enough, or just want to make vinegar flavored with other things that are not very sweet. That of course can be any source of sugar, but refined sugar will interfere or clash less with the delicate flavors of some aromatics. I predict a vingegar renaissance. It is hard to find really quality vinegars, just like it used to be hard to find good beer and coffee, both of which went through a renaissance. But the difference between quality vinegar of character is pretty astounding, just like with beer and coffee :)
A few tips from brewers. _Make sure equipment is Clean!_ Although unnecessary as you said, airlocks are fairly cheap($3) and can be bought at any brewing store just add the right grommets and a hole to the top of the lids. It will definitely let you know if the first fermentation into alcohol is working correctly from the bubbling. After 3-5 days from the start of bubbling it should be safe to switch to aerobic fermentation style covers. If you plan to go the extra mile to ensure no mold you could also scald the fresh fruit with boiling water in the containers this will kill off any bad molds or bacteria on the fruit or in the jar, add a small amount of sugar to ensure a faster start. A dash of bread yeast when the mixture cooled off (
@@kentcontreras4692 What I understood was that running the jars in the dishwasher was his way of sanitizing (pasturizing) the jars. Is that not an acceptable way to do so?
@@kentcontreras4692ya I was wondering the same he dint add any yeast, that step is necessary in all types of fermentation that has sugar content right? Now I am wondering how to make yeast..
@@proxymoxie7882 It usually is, although most operators (amateurs and professionals alike) will prefer chemical sanitizers. The issues with mold were primarily the result of the molds that existed on the fresh fruit skin, compounded by oxygen exposure and the yeast (and other bacteria) not being able to create enough alcohol before mold could grow.
The reason the raisins did so well is that they are covered in a natural yeast. Dried figs and apricots are like this too. You can use them as a replacement for yeast starters in wine and other alcoholic beverages.
Top score! My mom wanted to make a sourdough starter. She remembered that wine is made using the wild yeast on the grapes. She soaked raisins overnight, poured the liquid in a container that she covered with a cloth and kept it in a warm place, and fed daily, and she ended up with an outstanding sourdough starter. I have learned since that the Romans added leavening to bread dough by mashing grapes into the dough and letting it sit overnight.
@Regina we just let them soak overnight. You can use the raisins in your breakfast and just keep the juice. Cover with a cloth and feed it a little sugar or flour each day until it smells like yeast. Then add flour to make a batter or soft dough and let it rise in a warm place. Use some and keep some for later. The company that makes the San Francisco style extra sourdough French bread has been using the same starter since before the 1906 earthquake and fire. You can look up online more comprehensive instructions on how to nourish a sourdough starter. Just remember it isn't complicated. Miners and chuck wagons in the old west kept sourdough starter in their camps to make bread. Your kitchen is far better equipped. You've got this!
I’ve been making my own ACV for a year now, and you don’t actually need whole chunks of fruit. I use just the peel and the core, adding a little sugar to the water. Any time I make an apple pie or homemade apple sauce (which I use regularly in vegan baking) I also make vinegar so that no part of the apple goes to waste! I drink it mixed with ice water and cinnamon, and it makes the most delicious, refreshing, appley beverage!
I just started making vinegars I first started with a handful of the last blackberries of the season and some dandelions. That will be interesting! Then I heard of banana and mojito mint from Heidi at Rain Country. She said it comes out tasting like lemon! The last couple of days I've been working through pears. Canning, vinegar (3 qt. jars) of peels and cores and finishing with pear butter. Love this time of year but whew!
Haha what you do called junk vinegar.are you joking or what? did you studied science ? Vinegar is made from the juice or cider of the fruits with a condition that the juice must be at least 10 Brix which means having 100 grams of fructose in one liter of the juice .go read real science instead of following of a uneducated youtubers
Love it. Don't give up on vinegar made from fresh fruit though. Give blackberries a try, they make an excellent vinegar. I like to save the spent berries, blend them, and use the mixture as a condiment--it makes for a great mustard. One way you can prevent mold is to create a weight so that the fruit is completely submerged in the liquid. Put some dry beans in a plastic bag and stick it on top. You can also minimize headspace (the space between the top of the liquid and the lid). Just make sure there is still enough air to allow the fermentation to occur.
Wow. I had no idea. I live in Japan and it`s so hard to find the Bragg`s vinegar, or it`s like $100 to ship, so now I know I can just make my own, I won`t feel so protective of using it. I`m learning so much from you. Thank you!
@@sfr2107 Braggs is ok, not out of this world, you can make the same or better yourself. Save the 100 and spend a bit of that on fresh fruit. Good luck and good fermenting
A tip for a better dust cover. Instead of using rubber bands to secure the coffee filter, lay the filter over the Mason/Kerr jar and secure it with a Mason jar metal ring without the lid insert.
when working with fruit to ferment, frozen fruit is better for juice extraction and flavor. for example in most fruit wines it asks you to freeze the fruits first then thaw. this breaks down the cell walls in the cells of the fruit
Hey there! Biochemist here. Note that the acidic compound diluted in vinegar is actually called "acetic" acid, pronounced "uh-seed-ick" acid. All acids can technically be called acidic, though 😊 Also, the byproducts of alcoholic fermentation are actually carbon dioxide and energy in the form of ATP! The direct product of alcoholic fermentation is ethanol ^.^
I generally add in herbs and spices I grow to the vinegars I make. It really adds an extra profile if you throw some rosemary and onion and garlic in an apple vinegar or basil and dried cayenne peppers in a blackberry vinegar (some of the best tastes right there) and then leave them in canning jars (or whatever you normally use) in the fridge for a week or two. Vinegar keeps well and just soaks in more flavor over time
Try to seperate the two processes: - alcohol fermentation shall happen without oxygen at 18°C, so use a tight lid with a bubbler vent. pls use yeasts for fruit wines, stay clear from turbo yeast and other stuff in the web shops. - filter after alcoholic fermentation (I use honey sieve coarse, honey sieve fine, #4 coffee filter, all in one stack) - pasteurize to kill off yeast (optional, but if the fruit wine still tastes somewhat sweet even at 6-7 % alc by volume, you are on the safe side with bringing up to 70°C and then chill down again) - acetic fermentation shall happen WITH oxygen, so use a tight cloth (I got some G5 class air filter fleece rests on ebay) so that air can go through and dust and fruit flies can not. Start with a good shot of ACV or another live acid to inokulate. - after fermentation you want to keep oxygen away from the acid. Also exposure to sun light is sometimes detrimental to taste. - mold: does not happen if nothing solid lurks though the surface. So use a centrifugal juicer to extract the fruit juice, and ferment the juices to fruit wine until no bubbling occurs (maximum alcohol content), and the fruit wine into acid . Also denser taste because you do not dilute with water at any point. - you can speed up the seperate processes with an stir plate (just like the home brewers do with their yeast) but it works also without, only slower. I read of aquarium air pumps and bubbler stones in the acetic stage in order to agitate, this did not work out for me. stir plate did :) - fruit flies not only bring acetic acid bacteria but also kahm yeasts... so catch them away with fruit fly traps (espresso cup with 50:50 water:cheapacid or beer rest, 1 tiny drop of detergent. flies want to sit on the acid, but the detergent killed the surface tension so the flies drown).
Could I use airtight lids without a bubbler airlock? I would crack them every 2 days to release the pressure. My original plan was to separate the processes. Ferment first, then convert to vinegar. After watching this video, I decided to just go with coffee filters. I am regretting that decision as the jars I acquired are not regular mason jars and it would be difficult to attach bubble locks.
I never tried. I'm an IT guy sometimes my days are not really plannable, so I used bubblers from the start. Also, if you use stir plates like I do, the prosesses run faster, and thus the gas production, too. I do not recommend it . If you try nevertheless, at least use rigid thick glasses or jars and put them into a cardboard box to catch the shards, in case the glasses explode.
Hmm. I never considered exploding glasses. I just assumed that the solution would become carbonated like beer or sparkling wine. I have plenty of time I will try to crack them often.
I have 5 liter carbuoys which are filled with 3 - 3.5 liters. Despite ample room in the bottle, sometimes with some fruit wines, you get a foam fountain... I never considered doing it without bubblers. the acetic stage is much quieter. Buy a second lid - there are ones made of rubber, where you can just stick the bubbler in. If your glasses have twist off lids, a second lid , a bubbler and some silicone glue will probably be the cheapest way. Or ask some aquarium guy to glue a aquarium hose nipple to a lid, and use a piece of aquarium hose and a glass of water as "bubbler".
Yeah I’ll figure something out. I can definitely modify these lids for a rubber stopper bubbler but they are like fancy jars. The person who bought them wants to use them in the future. I was hoping I could get replacement lids for them. Next time I will just make wine then vinegar. Poor planning.
I made some different vinegars (blueberry, cranberry, and raisin) 5 months ago & today I made a tomato, cucumber, onion salad with my homemade cranberry vinegar and it was so good! I have also used the raisin vinegar a couple of times and it is also good. Can’t wait to make some more!
The "mold" @6:33 looks more like yeast to me. If it was white,fuzzy with some black coloring than yeah its mold, but if was just white specks than it was yeast. You can also tell the difference between the two because yeast will make the jar smell like bread or beer. I made vinegar this past summer from mango & plums using kefir water starter. Using a glass weight would've also help prevent the development of the yeast and mold on the top layer.
if it was actual mold, it would come back with a vengence even after removing it out, since it's all within the entirety of the vinegar; not the top. def kahm.
I use snack size ziplock bags filled with water or air as "weights" to hold the material under water. No need to buy any glass weights unless it is your thing. I collect things.
I had a massive kahm yeast growth on my mango vinegar. I ignored it for a months it it resolved itself. The kahm was gone and a beautiful, thick Mother of Vinegat formed on top. I think I read the sweeter the mix is, the more likely you will have a big growth of yeast.
On a lark, my wife and I tried using an organic grade b maple syrup. We went through the process and then put it at the back of a shelf to age. Three years and a quarantine later, we found it this week. It's incredible! I'd put it on par with some of the best top shelf balsamic vinegars I've ever been fortunate enough to sample. Surprisingly, it's fantastic with parmesan and some other cheeses we had on hand.
R mcgrath vinegar making is not like making beer or wine. Its a standard process, from other comments from experienced makers i see here in the comments. So, no one needs to elaborate on how they did it. Cause anyone can look it up, cheers
"Acetic acid" is the modern term, but it comes from "acidic acid." It's a bit weird, but he can use that term if he wants. And wine does still age in the bottle, even if that's not what is desired or intended.
@@avmrock Wine ages from the moment it's done fermenting until the point it is drank. There is a bulk aging, which is done in large vats prior to bottling, but once in the bottle it will continue to age until it is opened and consumed. This is why wine cellars exist; that's to optimize the aging process.
@@joshharris3040 modern as in Ancient Latin. Acetic is derived from the Latin word Acetum which is Latin for Vinegar. Acid comes from the latin word Acidus, and means "sour"
after scourering UA-cam videos, trying to find methods on said projects & step by step, you are the only one that is intricate in you're descriptions, which I now feel satisfied to try because the formula & methods, click into place in my head. Thankyou so much, I think I love you man!😊👍
So i dried my own fruit after watching this video in preparation to making vinegar and i can confirm that it works! I did however in the low sugar fruits add a tablespoon of sugar on the 7th and 14th day of the process. I made vinegar out of: Plum Mango Blueberries Honeydew melon Kiwi
Makes sense you'd have less mold problems with dried fruit. Its already been preserved once, bacteria already don't like it because it's too dry to live in. The drying process also concentrates the sugars in the fruit, so once its rehydrated there's a larger ratio of sugars seeping out into the liquid, increasing the odds that the right kind of non-harmful sugar eating bacteria will make your vinegar jar its home.
yes.. if using raw fruit might need to sanitize the fruit with something first... wonder even if pressure cooking mildly might do that but then might destroy a lot of nutrients
@@Jay_Kay666 those additives can inhibit acetobacter. Most additives are sulfites which is the same they add to wine to prevent it from becoming vinegar. In other words, to stop acetobacter from taking hold.
@@nuclearmaga9694 Nah. Just leave the water out and add equal parts crude sugar to the fresh fruit and let ferment for a week, drain the juice out, refill with 2 parts water to femented fruit bits and let sit for 3 months. The sugary overload will fight mold and you will have clean organic vinegar with all the great properties we want!
This is an excellent way to use older fruit and vegetables and scraps and skins. That white "mold" you had is actually a yeast. You only have to stir it up and it should bubble again.
Bruh it’s Acetic Acid not “Acidic Acid”, The “white mold” isn’t mold, just Kahm yeast that is harmless just scoop off; stir twice a day to make sure no actual mold forms tho
You do a helluva good job presenting. My sisters and I are all good cooks and I've turned them onto your show because it is so good. One thing I would add---if using fresh fruit (rather than having to use dried fruit,) is to make certain your fruit (some kind of light press) is kept below the surface and that will likely negate the mold growth.
I agree! I have been experimenting this year & have found a fermentation weight works 10x better than stirring daily. I didn’t stir at all with the fermentation weight & grew a beautiful mother! No more stirring for me.
@@tsmith906 I had a friend who used to attach a balloon to the lid to keep out the air when making wine. One time he was making it, and didn't have a balloon and used a condom...lol...I laughed so hard I couldn't breathe
I was told in a fermenting workshop once you cook anything fermented it kills the microorganisms. So another way to preserve those tiny health benefits is to wait until your sauces cool down a bit and then add to them.
Yep cooking with fermented food will kill the probiotics. You'll still get the vitamins, but seems like a long wait for something good just to kill them off. I guess some people just like the taste.
WOW! YOU ARE AN EXCELLENT FIND! I LOVE FEMENTATION TOO...AND I AM A KITCHEN MAGICIAN..SO YA KNOW THAT NEW AND UNIQUE HEALTHY OPTIONS TO CREATE NEW RECIPIES IS THE BEST THING TO OUR KIND! 💕 YOUR STUDIO KITCHEN I EXTRA HEART!!
Kombucha vinegar is sooo good! And you can honestly always "rescue" kombucha that went too far with a secondary ferment. You can just add a little extra water to your secondary fermentation bottle along with sugar and whatever additional flavoring agent you want.
Half of the world right now.. Why I started making my own bread: covid Why I started my own live cultures: covid Why I started making my own cheeses: covid Why I started making my own yogurt: covid Why I making my own wine: covid Why I started making my own vinegar: covid
Half-way true for me. I have always been a person who enjoys cooking and making new things. COVID just gave me more creative time to learn more... But the COVID motivated folks did tick me off, since they made it more difficult for me to go get my normal supplies of dry goods... never in my life have I been more perplexed about lack of flour in the store. LOL
This is wonderful! I found a beautiful mother at the bottom of my red wine vinegar and wondered what to do with it. Another note on your teeth and your acidic beverages, be sure to consume with a meal or within 20-30 min. Then your mouth with balance to a neutral pH. It's best not to drink or sip it over time because that will keep the mouth acidic and quicken the breakdown of the enamel.
Saw this video right when it came out and started the process with raisins. Wow it has come along so well and I am starting to get a great aroma and tang out of mine. Thanks for opening up this door of cooking ingredients!!!
Fermentation is really magic You mostly just let something sit and it turns into something great. Also my saurdough starter is getting better and better. It smells pretty much alcoholic and yeasty a the moment. The pancakes made from this are sour and delicous I'll try this since I use apple cider vinegar daily, it improves my disgestion alot.
Thank you so much for this! A couple notes to add: the term for this acid is acetic rather than acidic acid, and I'm wondering if you've tried a little F1 kombucha in your mixture to keep the mold off? I've had mold develop and be resolved by kombucha additions in various things that seem very similar to your situation. Makes a ton of sense to do the dry fruit fermenting - thanks for that tip! Very intuitive yet easier than trying to access the freshest fruit. Awesome! And thanks for the shoutout to take care of our teeth - so important for us raw foodies and fermenters to stay vigilant on (talking to myself :) ).
I made blueberry vinegar a few years back, I too said "Self why just apple cider vinegar, so I made black rice, blueberry, raspberry, peach, raisin honey. The blueberry was my favorite. I also would like to say thank you for the fermenting ideas and recipes.
Hey, just a quick tip. The reason your fresh fruits got moldy is there were exposed to air, to prevent molding simply put something with a litthe bit of weight on top of them to submerge them in water fully. ( I learned this from making pickles)
Careful with storing the vinegar in canning jars for long periods. I had a pint jar at my work cubicle during covid and when I got back to the office, the vinegar had eaten away at the lid and my finger went right through the top. Thanks for the video! Great work.
This is awesome, I never thought about making my own vinegar, but now I definitely wanna try it! Also as someone who personally uses Sensodyne Pronamel every day for many of the same reasons you mentioned, I actually really appreciated your sponsor spot and for once, I didn't find a sponsor on a food video to feel forced or unrelated. Keep making great informative videos!
With fresh fruit it's equal weight fruit to brown sugar.(hydroscopic) The sugar acts on fresh fruit by absorbing the water in fruit. (Reduce lingering bacteria besides lacto & acetic) The liquid from this stage of fermentation can be used on your garden plants. The spent solids added to distilled water can then be converted to vinegars.
I make raw vinegars too! Fruits are great for cooking. Flowers make a nice vinegar hair rinse. Cedar & pine make for excellent vinegar cleaners. I usually get nice big mothers on top & stirring twice daily for the first 6 weeks keeps away the mold.
@@analisabennett345 I add sugar, no yeast. There's wild yeasts on the outside of the fruits. Rain Country Homestead has excellent videos with info on making raw vinegars.
Hey guys, just some extra information, to “help” for a quick process, one can inoculate their fruit with yeast. This isn’t necessary since on organic fruits and vegetables there should be naturally occurring yeast and bacteria clinging to the surface of the fruit. After 10-14 days, strain your liquid from the fruit and heat to 70 C to kill the yeasts off. Then transfer the liquid into a mason jar and *Backslop* the liquid with either the target vinegar to keep the same flavor or apple cider vinegar to not affect the flavor too much. This also is not necessary as you can see in the video but it helps a lot. If you’re a kewl dude and have an airpump/airstone you can run it through for 10-14 days and you have a baby vinegar but again you don’t need this. After, like was said in the video, you can let it age (more preferably in a little wood barrel so water can evaporate into the wood) to get a much sharper flavor. Another little tip, if your fruits/vegetables are Súper not sweet, ethanol is used to increase the alcohol content for our friendly bacteria to use up. If you can’t get ethanol get Vodka or some neutral spirit and it’ll work well. Just to reiterate, you don’t need any of the things I said but I do recommend a little bit of neutral vinegar here and there since it helps to maintain a nice acidity for your vinegar in some parts of the aging process.
As a novice to all this, I was excited to see how easy it all seemed and reading many Contradictory remarks 🤔 Also he said coffee filter or tea towels, but then it shows a lid being opened after day 5 or 6, (can't recall), what's your take on that, much appreciated tks
@@mollreb8777 i noticed that too but assumed that was after the filter period because (i think) at that point it was also strained. I could be wrong though....now i gotta rewatch the video lol.
Thank you for the instructions and inspiration! So far I've made raisen vinegar and it's fantastic. Now I'm in the process of making 3 new vinegar batches with dates, apricots and a Scotch ale.
I love this video! I really appreciate how you’re willing to fail in order to ultimately succeed. This is such an amazing attitude with cooking, and, well….life! Thank you!
Thank you for the ideas! Here is my Quid Pro Quo... Walnut Vinegar. Prepare some brine sufficiently strong to float an egg, then put some green walnut shells in it, and allow them to soak for fourteen days. At the end of that time drain the shells, and leave them in the sun for nine days. Place the shells in a large stone jar, cover them well with boiling vinegar, and leave them for a week. Drain the vinegar off the shells, boil it up again, and pour it over the shells. Keep the jar closely covered until ready to use the vinegar. (from THE COOK BOOK BY "OSCAR OF THE WALDORF" 1896 ) It has the real taste of walnuts! It could combine with all your collection of tasty vinegars..
Have you tried putting some starters into your batches ? You can use a small amount of aged vinegar as the starter. A certain minimum amount of starter should prevent mold formation and it may give the result faster. And, probably the starter will convert the fruit directly to vinegar without converting to alcohol first.
It's like you read my mind! I watched a cooking show and one of the ingredients used in the dish was pineapple vinegar. It made me want to try to make some since its definitely not something you can buy at a normal grocery store.
The Science involved during the Fermentation Processes explained in this simple ways helped me not only to understand it better but to start fermenting foods. Greatly appreciative These Videos!
vinegar from Old French vinaigre "vinegar," from vin "wine" (from Latin vinum) + aigre "sour". In Latin, it was vinum acetum "wine turned sour," acetum for short (see acetic) ! Spread the word...
It comes from latin, not french. “Vinum”that means wine and “acer” that means sour. In most latin languages the translation of those two words turn into vinegar, for example in portuguese: vinho (vinum) acre (acer).
Another nice trick is when you have a fruit wine (which is essentially what you have after step 1) is to fortify it with vodka to get the alcohol up to 20%+ and it'll be stable for a fairly long time, perfect for usage in food as well as vinegar.
You can easily make kombucha vinegar using all kinds of different teas like hibiscus flour tea it’s wonderful and full of probiotics. Just allow your regular kombucha to ferment for a longer time.
I doubt you will read this, but alcoholic fermentation requires a certain percentage of dissolved sugar in order to work as an ecological process. This is why wine grapes have significantly higher brix values than table grapes. You using fresh fruits and adding water significantly reduced the dissolved sugar percentage, whereas dried fruit is a more concentrated form of sugar, on top of the fact that raisin varieties are also fairly high sugar so that they may retain their soft texture when dried, sugar is hygroscopic, this is why honey and syrups are liquidy while shelf stable and why dried tomatoes are tougher than dried plums, therefore higher sugar fruit varieties lead to superior drying qualities. So basically the raisin one just had significantly higher sugar contents than the other batches, this is much like how in vegetable fermentation, regardless of how much water you add, it NEEDS to be 2% salt, otherwise botulism is a potential issue, in order for alcoholic fermentation sugars NEED to be at a certain percentage, from my studying 20% sugar seems to be safe but it seems like certain fruits like apples can consistently safely make alcohol at lower sugar contents. Just NEVER dilute with water while fermenting, as it will allow things like mold and undesirable bacteria and fungi to inhabit the liquid. To make alcohol, you simply squash the cell fibers of the fruit such that it’s an anaerobic environment due to the juice itself, undiluted. This is the difference between squished fruit that makes alcohol and whole fruit that makes mold, anaerobic vs aerobic environment. The boundaries between these two states are blurrier than imagined, which is why alcohol can be produced in the presence of oxygen and mold can grow on the surface of ferments, but basically speaking yeasts “occupy” the territory of facultative anaerobe, while molds are obligate aerobes, much like actinomycetes, but it’s the alcohol content from the sugar concentration in the water which prevents mold growth that you had on the surface of all of the fruit wines, except for the raisins.
Im sure you would have reached more than 3 people if you had spoke in easier terms. Now, im gonna have to find a video on how to avoid mold when making various vinegars 😮💨
I wanted to share what you in🙃🙃 spurned after watching this several weeks back. I was gardening at the time and had several healthy dandelion plants I had to remove. Full of yellow flowers, spring! I thought, let’s try these to make vinegar. I didn’t use the root to avoid dirt and cleaned the greens and blooms 🌼🌱. I did add a little sugar put it a gallon glass jar with a coffee filter over it. … it was really good. Mild but a smooth fresh taste. It was great for making Switchel. It’s all gone and I’m waiting on my next experiment, ☘️ clover. 🤞 Thank you for inspiring me 😊
I'm just guessing but I have been fermenting for years and I think the reason you were getting so much mold is because of the pieces of fruit. I think if you would have juiced it, removing the pulp...it would have been similar to using dry fruit. I know that is how the make chicha here in Chile. Thanks for the awesome videos!
I think that he wouldn't get any mold if he would start the fermentation with yeast and cover the hole with one of those fermentation tubes and later he should have add the mother of vinegar bacteria to start making vinegar from alcohol which is the proper way to do it at least that's what i read
Here in the Philippines coconut vinegar is the most common. I've grown to love it, you should try it. I make suka with it adding peppers, onion, garlic it's great on rice
Hey Mike, late to the game, but had a thought: I wonder if your success with dried fruit had something to do with the fact that most dried fruit are treated with sulfur dioxide, which inhibits fungal and mold growth.
If he is using organic product, which I would surely think for anyone fermenting this much, you would not have that issue. But the fermentation can happen quicker because the amount of sugar in a dry product is several times the amount in a fresh product and the overall volume is generally about 20% so you're getting several times as much into the jar.
I recently made my first naturally fermented soda drinks, using pineapple and combinations with other fruit. After taking out most of the liquid of the one which was pineapple and my homemade elderberry starter, I left some of the liquid in the jar together with the piece of pineapple and left it uncovered on the counter for days. I was about to throw it out when I discovered it had turned into THE most fragrant vinegar!
I also love to ferment and make my own jun tea, kimchi, yogurts and kefirs. I used to be a math and science teacher. It’s really important to beta test your videos with a wide variety of people. If you find a science editor, they’ll correct your “acidic acid” to acetic acid. This will make you a better educator and also increase your credibility. Just FYI, ethyl alcohol (AKA ethanol) and lactic acid are the other two most common fermentation byproducts.
Thank you for being kind. I was reading another comment thread on the same subject and it was like reading the notes from a bunch of teenage girls. You said the same thing but with kindness and class. Bravo!
@@scottaseigel5715 oh my gosh! What a great idea! It makes sense that they would. I I must get some scoby going so I can try this. When I got my first mother a long time ago I knew very little about how to care for them. So, into a giant bowl mine went. I learned pretty quickly that if given the room the mother will grow to the size of Texas. 🤣😅 Might just be a fail-safe using scoby for sourdough starter? Hmmmm.
@@mousepolice55 the sourdough SCOBY is initially derived environmentally from the microbiota of the grain. Water and flour are the only ingredients! Alternatively, a tiny bit of sourdough (the SCOBY) can be used to start a new batch as big as the available grain. A wet lump of flour floating inside the ISS should eventually “sour” when the yeasts and bacteria on the grain propagate. Things like bleach and radiation may harm microorganisms, so it’s probably better to make your sourdough away from the harsh radiation of space, but my thinking was a sourdough the size of Saturn!
Thanks for the tip on the toothpaste; coincidentally I recently noticed my teeth had gotten sensitive to acidic foods after having eaten a lot of them in the past months. I also tried a toothpaste with nitrate, like the one you suggested; and it works. But it works by numbing your nerve endings. If thats the only thing that works and you are sure there are no structural issues I suppose that is great; but I switched to a regimen not involving such numbing substances... because im thankful for my nerves doing their warning job and I like for them to keep doing that when called for in the future. Basically im just no longer snacking on acidic foods throughout the day, and keep some neutralizing milk next to my acidic foods, and that seems to work as well for me to stay out of the sensitivity-zone.
That's pretty cool. I consume a lot of apple cider vinegar with the mother and have often wondered how difficult it would be to make my own, but never imagined it would be so simple. Makes me want to try a turmeric, parsley, apple cider vinegar.
I know this is an old video. BUT PLEASE FOR THE LOVE OF GOD take the pH at the start. pH should be at or lower than 4.6 pH. This will stop mold and the scary botulism monster. You can add something acidic like citrus juice, citric acid, ect. (bonus points if is raw vinegar or sour tasting kombucha because it will have a culture of the bacteria that turns alcohol to acetic acid)
I just discovered your channel today and immediately subscribed to it! Love your approach and passion for everything fermented! Looking forward to applying these principles and recipes to elevate healthy eating in my life and in-sourcing these foods to my kitchen! Thank you!
5:40 like u said, first it need to be converted to alcohol. To get alcohol, u Cannot expose them to air, hence the failure. u need proper air-lock. Once converted to alcohol, then u can use this cloth /paper cover. Additional tips, alcohol percentage is related to amount of sugar used.
@@EricLeafericson I couldn't find exact informations about that, but I wouldn't risk it. Furthermore, the natural yeast found on (dried) fruits would have been already killed by the sulfur.
Couple quick questions. 1) Did you just leave it out in room temperature? What if it's summer 90+ degrees is that too hot? 2) How long should this last in the pantry? Is it like wine in that it will last essentially forever and get better over time? 3) Did you use the fruit after making the vinegar for anything? Can you use it for anything? 4) Do you know if dried fruit powders will work?
That white mold is not mold but Kahm Yeast. Yeast will form as a film. Mold will form as small dots with each for growing. Yeast is safe, mold may not be, however mild will not survive under a PH of 4.5 To make wine, we want to keep the air out, vinegar needs O2
Thank you for this, It's a great boost to my cooking brain and kitchen skill. As a college student without much money to put into the kitchen, this will help me add a lot of flavor to my basics&meal prep (Rice, Tea, Drinks, Sauces/Vinaigrettes, etc.)
going to have to give this a go at some point. some of the things I thought would try with: coconut vinegar, pineapple vinegar, tomato vinegar (for pasta sauces specifically), and go for some certain blends of fruits. also thought: would there be a way to make a truffle vinegar? (it is a fungus and has low sugar content, but maybe by adding some sort of external sugar source (honeycomb?) could add just enough sugars to let it ferment.)
Nice idea with the truffle vinegar... I'd try making a broth with dried truffels, add some sugar as you said, and, when it's cooled down, a splash of beer for the yeast. Definitely worth a try.
Many people have posted very interesting comments. I have a feeling that with dried fruits you may have achieved a very different sugar concentration. If you didn't account for the muh higher sugar content of dried fruit and used the same ratio for fresh and dried, then fresh fruits may have led to lower alcohol content (
Inspiring! Been on my own fermentation journey this last month. All the beginner stuff: saurkraut, pickled beets, kimchi. I would use all of these fruit vinegars as I make all my own salad dressings exclusively (store-bought is an ingredient nightmare). Thank you for all the help!
Your last drink, add some peeled ginger and fresh water, chill 24 hours. It is 1800s haymakers punch. Great video, I'm gonna make some fruit vinegars now!
I once tried to make mango wine. I was in this wine making zone. Grapes, beetroot, ginger, ginger-beetroot, and mango. Other than the mango, all the others turned out well. Grape and ginger-beetroot were the best. I'll try mango vinegar soon... I loved the way you created this video. Look forward to more.
Hey man! Love your content and following in your footsteps for making some home made vinegars, I have a couple follow up questions you dont cover in the video. I brew beer so I have some baseline fermentation knowledge but since this is a new process to me I want to be thorough. First, Is the ratio of water to fruit important? Second, since we need sugar for the fermentation to begin is there merit to getting dried fruit with sugar added or just the natural sugars? and third, I know alot of wine vinegars can require a vinegar starter to combat the additives and start the fermentation process, I don't see you cover any starters for the fruit vinegars you make, neither do you mention temperature controls, are there any needs for a specific temperature range or starters needed to jumpstart the fruit process for vinegars?
Hi everyone, I wanted to add to this video that for the most consistent results, this method isn't great. I mean, it obviously worked, and if Mike says it's good, it's probably good! However, for the most consistent results you have to treat making vinegar as the two-step process Mike outlined in the beginning of the video, that is:
1) Convert the sugars into alcohol (alcoholic fermentation)
2) Convert the alcohol into acetic acid (acetic fermentation)
This way, you can better optimize each step. Alcoholic fermentation is most optimal in anaerobic conditions (in absence of oxygen), while acetic fermentation is most optimal in aerobic conditions (in presence of oxygen). Additionally, by letting both processes take place simultaneously, the alcohol is quickly converted by the acetobacter, which means that the alcohol content never quite gets high enough to prevent infection.
So first, you focus on creating alcohol, by creating an anaerobic environment. This can be done easily by just slapping an airlock on a jar. The yeast will get started on its own, using some of the oxygen and pushing the rest out of the jar until you're left with only CO2, when the anaerobic fermentation gets started. After a week or two, this will be done. You'll see the lack of activity in the airlock, and the yeast starting to settle out. Draw the liquid from the top, maybe heat it to kill the yeast, and leave exposed to air for the acetic fermentation. For the best results, I'd recommend adding some (brewer's) yeast in the beginning and adding some acetobacter here. You can add acetobacter by adding a few tablespoons of a non-pasteurized vinegar, that still has live acetobacter in it. After some time, you may see a slimy sheet develop, similar to a SCOBY. This is a vinegar mother, and contains live acetobacter. You can reuse this to inoculate another batch of vinegar later, so you don't have to compromise the taste of your vinegar by adding the acetobacter.
I really hope this helps people to make the most amazing vinegar! I made pear vinegar from some leftover pear cider using this method, and it's one of the best vinegars I've ever had.
Edit: so this is an 8-month-old comment and I still get questions about vinegar making. I just want to direct anyone with questions about the process I'm describing to these videos by Glen and Friends cooking:
ua-cam.com/video/Y-Cn1u8qiKE/v-deo.html
ua-cam.com/video/bxH9tL78r6g/v-deo.html
ua-cam.com/video/gfp7R2qNsCo/v-deo.html
Two of them are about making vinegar from scratch (ACV and pineapple vinegar), the last one starts with a brew (beer vinegar). These videos provide a pretty good overview of the process, in my opinion.
I ask this as someone who doesn't know much about this stuff, but is there a risk of botulism from fermenting in the absence of O2, or does something like the generation of alcohol prevent that from happening?
@@scout3801 Technically, there's always a risk of botulism. However, if you clean your equipment every time, botulism is just not prevalent enough to really become a problem. The only time botulism is an issue is when you're canning something. Botulinum bacteria can survive boiling, and will grow after all other microbes have been killed by the boiling. With brewing, the risk is negligible, but exactly why that is I don't know.
What do you mean by "the yeast starting to settle out?"
@@tracik1704 The yeast will drop out of suspension and settle at the bottom.
Superbassio The risk of botulism is so rare in brewing/fermenting because the PH drops pretty rapidly and is rendered an unsuitable environment for botulism within a couple days. That’s why canning acidic foods like pickles, tomatoes etc. only needs the boiling water bath to be safe - while canning salmon, green beans etc. require pressure cooking to be safe.
And when you’re fermenting and something goes wrong where botulism could thrive in the environment after a week, you’ll also know as soon as you smell it that something went terribly wrong.
I went for it. I started 2 jars of dried fruit vinegar! Raisins and dried plums/prunes. Its what I had. After a week, the raisins were going full on. I could smell the alcohol as I stirred it daily. The prunes/dried plums were not doing squat. So, I cheated a bit. I spooned about 1/2 tsp of the liquid from the raisins into the dried plum/prune jar, and a few days later it started bubbling and I could just start to smell the alcohol in it. I've done several of fermentation... kombucha, both water and milk kefir, ACV. So, now its fun to add vinegar to my list! Thanks for this!
I tried it once with raisins but it got moldy before any fermentation happened
@@TheJavaGuru78 very nice. Even now, 10 months later, they are nice to cook with. They are both strong flavors, so don't need much. Like a deep red wine. After 5ish months, I strained out the solids and bottled them in an old kombucha bottle and a qt jar.
I am just throwing this out there. You can use fruit scraps. IE: peel and core the apples, use those scraps. I am new to vinegar making but, I used fermentation weights, and I was so very busy, so I didn't stir or anything. I guess I just got lucky , my apple scrap vinegar came out beautifully, no mold issues whatsoever. I even got a nice scoby in my vinegar. Dumb luck right?! lol Thank you for giving me the science behind this process!
I just started an apple peel vinegar this week. I really never considered it before. Our friend gave us some blackberry vinegar last year, but I didn’t discuss how he made it.
I don't buy any fruit, but I went to stores asking their fruit waste (peels and fruit that they are throwing out and cut out the bad parts! And very simple key ingredient is Sugar or honey : ratio: 1sugar +3 fruit craft +10 water = you can't fail super high flavor any fruit accept avocado ! You can even add herb like rose Mary! Lemongrass ! Sisho; chive , chive flower, dandelion flower ; marigold; artichoke; figs
Thank you for passing on your experimenting experience with fresh fruit. I started a mango vinegar with mangoes I had just dehydrated and it is great! I’m only into about week for but am loving what I’m smelling and tasting. Just goes to show you even when your getting old (in your 70’s) you can still learn great things!
Great idea! Maybe I'll try this with the scraps of fruits I dehydrate too like my rinds, and just add enough sugared ones to make the ferment work.
Love this! ❤️. I'm going to try mango 🥭 vinegar!
WOOOW! MANGO VINEGAR! THAT'S MY FAVE FRUIT AND WE HAVE TONS OF MANGOES WHERE I LIVE. I'LL MAKE MINE W/MANGOES.
BTW, I'M IN MY 70'S TOO. WE HAVE TO KEEP LEARNING ALL THE WAY TO 100YRS OLD AND BEYOND. THAT'S THE SECRET TO STAY YOUTHFUL.
🌺✌🏾💚🌺
No need of yeast and sugar ??
The "vinegar" isn't stable until all of the oxygen is removed. If you want to store or age vinegar, reduce the head in the container so the surface of the liquid doesn't come in contact with air. A narrow-necked bottle works better for this than wide mouth jars. If you don't do this, when the alcohol is all consumed, the acetobacters will begin to consume the acetic acid and you will end up back at plain water. Alternatively, you can pasteurize the vinegar to eliminate the acetobacters and any yeasts present. Vinegars may change chemical composition over time, but "aging" of vinegars is mostly done in wooden containers (viz. Balsamic vinegars of Modena) so that there is some evaporation of the water through the wood, and perhaps dissolution of wood resins into the solution (akin to aging alcohol in wood). Use plastic lids on widemouth jars to prevent rusting of the metal lids. Consider using wine-making yeasts to better control the quality of your alcohol fermentations.
I was wondering about this. I assume pasteurization is a matter of heating it to a certain point in this case?
Yeah, wine isn't aging in a glass bottle either. Aging comes from the barrel.
MrSjsjs Won’t pasteurization kill off all of the healthy bacteria? We don’t pasteurized when we make kombucha.
@@bestja2137 Bacteria contribute to aging as well (like malolactic fermentation) and they don't need to be in barrels for this. Even after yeast is done there are still a lot of living things altering the product.
Aging is usually refered to malolactic fermentation and while it can happen in a bottle, that would result in CO2 buildup, making it slighty effervescent
.
Great video. I have some useful information to add to the discussion. Using fresh fruit should present no problem in the home kitchen. Here is a way to make it all work smoothly, with simple, available tools that you are already using. Step one, fermentation to alcohol can be done in mason jars with no mould or scum, by simply turning the lid until it just starts to lock down. I mean barely lock down, like when you first feel that sudden resistance. A canning jar, or any commercial food jar with a screw lid really, is an airlock. They are made to vent pressure at high heat during the canning process. They will let air out, but not back in. For all lacto and alcohol ferments, this trick works great. The only reason people ever accepted that white mold and scum is the lack of easy technology to prevent it, which we all have access to now. So anything from a commercial food jar, to juice jars and jugs to canning jars can be used as an effective airlock. If the lid it snugged down too much, CO2 and pressure will build until it starts to foam over or boil over when opened. Again, you wan to stop when you first feel that sudden resistance, which allows excess pressure to escape, with just enough jar pressure to keep gasses moving out. Once fermentaiton is mostly over, it can be snugged down a little more. Given that information, any kind of fancy airlock for a jar is an unnecessary hassle and a waste of money. However, while they work fine and can be adequate, those metal lids and rings rust eventually and can contaminate the food with bad tasting iron. A better alternative is buying the white plastic BPA free, canning jar lids, with reusable silicone gaskets. They are easy to find online and can be bought together, or separately. They will work the same way for fermenting, but without any rusting issues. They are also more reusable and in the long run cheaper. Metal canning lids and rings are not so cheap. Once the alcohol ferment is over, you can do the vinegar conversion and should not have any mold issues. I would also add, don't be afraid to add a little bit of sugar if you have fruit that is not sweet enough, or just want to make vinegar flavored with other things that are not very sweet. That of course can be any source of sugar, but refined sugar will interfere or clash less with the delicate flavors of some aromatics. I predict a vingegar renaissance. It is hard to find really quality vinegars, just like it used to be hard to find good beer and coffee, both of which went through a renaissance. But the difference between quality vinegar of character is pretty astounding, just like with beer and coffee :)
A few tips from brewers.
_Make sure equipment is Clean!_
Although unnecessary as you said, airlocks are fairly cheap($3) and can be bought at any brewing store just add the right grommets and a hole to the top of the lids. It will definitely let you know if the first fermentation into alcohol is working correctly from the bubbling. After 3-5 days from the start of bubbling it should be safe to switch to aerobic fermentation style covers.
If you plan to go the extra mile to ensure no mold you could also scald the fresh fruit with boiling water in the containers this will kill off any bad molds or bacteria on the fruit or in the jar, add a small amount of sugar to ensure a faster start. A dash of bread yeast when the mixture cooled off (
@@kentcontreras4692 What I understood was that running the jars in the dishwasher was his way of sanitizing (pasturizing) the jars. Is that not an acceptable way to do so?
What I use for airlock are balloons with a few holes punched into them with pins. I found them to be very very effective in my fermentation.
@@kentcontreras4692ya I was wondering the same he dint add any yeast, that step is necessary in all types of fermentation that has sugar content right? Now I am wondering how to make yeast..
@@proxymoxie7882 It usually is, although most operators (amateurs and professionals alike) will prefer chemical sanitizers.
The issues with mold were primarily the result of the molds that existed on the fresh fruit skin, compounded by oxygen exposure and the yeast (and other bacteria) not being able to create enough alcohol before mold could grow.
The reason the raisins did so well is that they are covered in a natural yeast. Dried figs and apricots are like this too. You can use them as a replacement for yeast starters in wine and other alcoholic beverages.
do you mush the raisins up the same way he did with the blueberries?
@@erincoleenkurceba nope
Top score!
My mom wanted to make a sourdough starter. She remembered that wine is made using the wild yeast on the grapes. She soaked raisins overnight, poured the liquid in a container that she covered with a cloth and kept it in a warm place, and fed daily, and she ended up with an outstanding sourdough starter.
I have learned since that the Romans added leavening to bread dough by mashing grapes into the dough and letting it sit overnight.
@@bforman1300 Thanks SO much! This is great. Please tell me how long to leave the soaked raisins
@Regina we just let them soak overnight. You can use the raisins in your breakfast and just keep the juice. Cover with a cloth and feed it a little sugar or flour each day until it smells like yeast. Then add flour to make a batter or soft dough and let it rise in a warm place. Use some and keep some for later. The company that makes the San Francisco style extra sourdough French bread has been using the same starter since before the 1906 earthquake and fire.
You can look up online more comprehensive instructions on how to nourish a sourdough starter. Just remember it isn't complicated. Miners and chuck wagons in the old west kept sourdough starter in their camps to make bread. Your kitchen is far better equipped. You've got this!
I’ve been making my own ACV for a year now, and you don’t actually need whole chunks of fruit. I use just the peel and the core, adding a little sugar to the water. Any time I make an apple pie or homemade apple sauce (which I use regularly in vegan baking) I also make vinegar so that no part of the apple goes to waste! I drink it mixed with ice water and cinnamon, and it makes the most delicious, refreshing, appley beverage!
I feel dumber now for buying it, will try some now.
I just started making vinegars
I first started with a handful of the last blackberries of the season and some dandelions. That will be interesting! Then I heard of banana and mojito mint from Heidi at Rain Country. She said it comes out tasting like lemon! The last couple of days I've been working through pears. Canning, vinegar (3 qt. jars) of peels and cores and finishing with pear butter. Love this time of year but whew!
@Poison Ivy Srubs are pretty tasty :) Ive made a few with friends as a wine alternative.
Haha what you do called junk vinegar.are you joking or what? did you studied science ? Vinegar is made from the juice or cider of the fruits with a condition that the juice must be at least 10 Brix which means having 100 grams of fructose in one liter of the juice .go read real science instead of following of a uneducated youtubers
@@chawquee That was unkind and condescending.😕 And do you believe there was 'real science' a millennia ago when fermentation began?
Excellent video….
I’ve been creating vinegar for 40 years …
you gave me a new outlook…👏👏
Love it. Don't give up on vinegar made from fresh fruit though. Give blackberries a try, they make an excellent vinegar. I like to save the spent berries, blend them, and use the mixture as a condiment--it makes for a great mustard.
One way you can prevent mold is to create a weight so that the fruit is completely submerged in the liquid. Put some dry beans in a plastic bag and stick it on top. You can also minimize headspace (the space between the top of the liquid and the lid). Just make sure there is still enough air to allow the fermentation to occur.
this!!!!!
I made blackberry shrubs that were so good I could not stop drinking them all summer. Incredible flavor!
B.
Blackberries make the most delicious shrub on the planet. Bar none.
@@Brineytoes what is a blackberry shrub?
If you're using a weight, do you still need to stir it daily and replace the weight or is it a set it and forget it type of thing?
Wow. I had no idea. I live in Japan and it`s so hard to find the Bragg`s vinegar, or it`s like $100 to ship, so now I know I can just make my own, I won`t feel so protective of using it. I`m learning so much from you. Thank you!
Put a bit of the Brags into your fresh ferment. Helps it start faster.
Mizkan makes a variety of vinegars
@@hertrueself It doesn't say "with the mother" for nothing.
@@hertrueself but it costs $100 to ship to them, I don't think it's worth the half spoonful
@@sfr2107 Braggs is ok, not out of this world, you can make the same or better yourself. Save the 100 and spend a bit of that on fresh fruit. Good luck and good fermenting
A tip for a better dust cover. Instead of using rubber bands to secure the coffee filter, lay the filter over the Mason/Kerr jar and secure it with a Mason jar metal ring without the lid insert.
THANK YOU FOR GREAT ADVICE❣️🎄☃️🇨🇦
Hey I like that! Don't have to locate rubbers
@The Grumpy Horticulturist what kind of tinctures do you made, are these for medical purpose
Awesome ider, TY FROM CHESTERMERE.
@darby5987 I did it! That was a great idea! You da man!
Pickling onions just got a lot more interesting...
Wait a moment. It's my playlist responding to my playlist! Now, if Babish shows up, I think my head might just explode.
Uh oh.
@@RickElphinstone so true ...
everything basically got more interesting in the kitchen haha endless options
Yooooooo, I never even thought of this!
when working with fruit to ferment, frozen fruit is better for juice extraction and flavor. for example in most fruit wines it asks you to freeze the fruits first then thaw. this breaks down the cell walls in the cells of the fruit
Thank you was looking for this. This is the pro tip we use in brewing, fresh fruit is not always the best.
So I could follow his method using my frozen strawberries I grew myself?
@@tonyarueff3230 Oh yes and by far you will get a better result.
@@Hannes_Lind a lot of what I’ve seen suggest removing the fruit after a week or so to reduce the chance of off flavours
@@Griffin-sr3ej Yeah by that time you have extracted most of the flavour you want.
Hey there! Biochemist here. Note that the acidic compound diluted in vinegar is actually called "acetic" acid, pronounced "uh-seed-ick" acid. All acids can technically be called acidic, though 😊 Also, the byproducts of alcoholic fermentation are actually carbon dioxide and energy in the form of ATP! The direct product of alcoholic fermentation is ethanol ^.^
That's what we are too.
No it's a-see-tic acid.
I love carbon dioxide ad carbon - the source of all like on earth! celebrate carbon!!
I generally add in herbs and spices I grow to the vinegars I make. It really adds an extra profile if you throw some rosemary and onion and garlic in an apple vinegar or basil and dried cayenne peppers in a blackberry vinegar (some of the best tastes right there) and then leave them in canning jars (or whatever you normally use) in the fridge for a week or two. Vinegar keeps well and just soaks in more flavor over time
That sounds amazing
@@spencerhinton1410 yesss. speak on this... I just pickled with that same combo ( herb mix) and it is fire!
Sounds tasty!
Try to seperate the two processes:
- alcohol fermentation shall happen without oxygen at 18°C, so use a tight lid with a bubbler vent. pls use yeasts for fruit wines, stay clear from turbo yeast and other stuff in the web shops.
- filter after alcoholic fermentation (I use honey sieve coarse, honey sieve fine, #4 coffee filter, all in one stack)
- pasteurize to kill off yeast (optional, but if the fruit wine still tastes somewhat sweet even at 6-7 % alc by volume, you are on the safe side with bringing up to 70°C and then chill down again)
- acetic fermentation shall happen WITH oxygen, so use a tight cloth (I got some G5 class air filter fleece rests on ebay) so that air can go through and dust and fruit flies can not. Start with a good shot of ACV or another live acid to inokulate.
- after fermentation you want to keep oxygen away from the acid. Also exposure to sun light is sometimes detrimental to taste.
- mold: does not happen if nothing solid lurks though the surface. So use a centrifugal juicer to extract the fruit juice, and ferment the juices to fruit wine until no bubbling occurs (maximum alcohol content), and the fruit wine into acid . Also denser taste because you do not dilute with water at any point.
- you can speed up the seperate processes with an stir plate (just like the home brewers do with their yeast) but it works also without, only slower. I read of aquarium air pumps and bubbler stones in the acetic stage in order to agitate, this did not work out for me. stir plate did :)
- fruit flies not only bring acetic acid bacteria but also kahm yeasts... so catch them away with fruit fly traps (espresso cup with 50:50 water:cheapacid or beer rest, 1 tiny drop of detergent. flies want to sit on the acid, but the detergent killed the surface tension so the flies drown).
Could I use airtight lids without a bubbler airlock? I would crack them every 2 days to release the pressure. My original plan was to separate the processes. Ferment first, then convert to vinegar. After watching this video, I decided to just go with coffee filters. I am regretting that decision as the jars I acquired are not regular mason jars and it would be difficult to attach bubble locks.
I never tried. I'm an IT guy sometimes my days are not really plannable, so I used bubblers from the start. Also, if you use stir plates like I do, the prosesses run faster, and thus the gas production, too.
I do not recommend it
.
If you try nevertheless, at least use rigid thick glasses or jars and put them into a cardboard box to catch the shards, in case the glasses explode.
Hmm. I never considered exploding glasses. I just assumed that the solution would become carbonated like beer or sparkling wine. I have plenty of time I will try to crack them often.
I have 5 liter carbuoys which are filled with 3 - 3.5 liters. Despite ample room in the bottle, sometimes with some fruit wines, you get a foam fountain...
I never considered doing it without bubblers.
the acetic stage is much quieter.
Buy a second lid - there are ones made of rubber, where you can just stick the bubbler in.
If your glasses have twist off lids, a second lid , a bubbler and some silicone glue will probably be the cheapest way.
Or ask some aquarium guy to glue a aquarium hose nipple to a lid, and use a piece of aquarium hose and a glass of water as "bubbler".
Yeah I’ll figure something out. I can definitely modify these lids for a rubber stopper bubbler but they are like fancy jars. The person who bought them wants to use them in the future. I was hoping I could get replacement lids for them. Next time I will just make wine then vinegar. Poor planning.
I made some different vinegars (blueberry, cranberry, and raisin) 5 months ago & today I made a tomato, cucumber, onion salad with my homemade cranberry vinegar and it was so good! I have also used the raisin vinegar a couple of times and it is also good. Can’t wait to make some more!
The "mold" @6:33 looks more like yeast to me. If it was white,fuzzy with some black coloring than yeah its mold, but if was just white specks than it was yeast. You can also tell the difference between the two because yeast will make the jar smell like bread or beer.
I made vinegar this past summer from mango & plums using kefir water starter. Using a glass weight would've also help prevent the development of the yeast and mold on the top layer.
Agreed! That was kahm yeast.
Yup! Just cover the fruit up and keep it submerged! Then no more mold 👍🏽
if it was actual mold, it would come back with a vengence even after removing it out, since it's all within the entirety of the vinegar; not the top. def kahm.
I use snack size ziplock bags filled with water or air as "weights" to hold the material under water. No need to buy any glass weights unless it is your thing. I collect things.
I had a massive kahm yeast growth on my mango vinegar. I ignored it for a months it it resolved itself. The kahm was gone and a beautiful, thick Mother of Vinegat formed on top. I think I read the sweeter the mix is, the more likely you will have a big growth of yeast.
The first days with the water and fruit You can get yeast water. I did It with raisins and the bread that came out from that was delicious!
@@CloudedShine Yep! Water with yeast in it that can be used for baking.
I accidentally made lemon vinegar. It was fantastic! It made me want to create more. Thanks for explaining how!
What u originally intended to make 😅
What's the recipe to makr??
@@leoking5152, I had lemon in a jar sitting on the counter. I don’t remember exactly, it was an accident after all.
I'm guessing you were originally making lemon water to drink and forgot about it and made lemon vinegar lol
On a lark, my wife and I tried using an organic grade b maple syrup. We went through the process and then put it at the back of a shelf to age. Three years and a quarantine later, we found it this week. It's incredible! I'd put it on par with some of the best top shelf balsamic vinegars I've ever been fortunate enough to sample. Surprisingly, it's fantastic with parmesan and some other cheeses we had on hand.
So you mixed with water and let it be? And got a vinegar from maple?
@@sfr2107 my exact thoughts? He didn't explain his process?
R mcgrath vinegar making is not like making beer or wine. Its a standard process, from other comments from experienced makers i see here in the comments. So, no one needs to elaborate on how they did it. Cause anyone can look it up, cheers
Dang. Sounds better than finding dollars in some old jeans😋
😎
ACETIC acid, not "acidic acid" just an FYI
Cringed so hard when he said acidic acid.......
I favor non-acidic acid :-)
"Acetic acid" is the modern term, but it comes from "acidic acid." It's a bit weird, but he can use that term if he wants. And wine does still age in the bottle, even if that's not what is desired or intended.
@@avmrock Wine ages from the moment it's done fermenting until the point it is drank. There is a bulk aging, which is done in large vats prior to bottling, but once in the bottle it will continue to age until it is opened and consumed. This is why wine cellars exist; that's to optimize the aging process.
@@joshharris3040 modern as in Ancient Latin. Acetic is derived from the Latin word Acetum which is Latin for Vinegar. Acid comes from the latin word Acidus, and means "sour"
after scourering UA-cam videos, trying to find methods on said projects & step by step, you are the only one that is intricate in you're descriptions, which I now feel satisfied to try because the formula & methods, click into place in my head.
Thankyou so much, I think I love you man!😊👍
So i dried my own fruit after watching this video in preparation to making vinegar and i can confirm that it works!
I did however in the low sugar fruits add a tablespoon of sugar on the 7th and 14th day of the process.
I made vinegar out of:
Plum
Mango
Blueberries
Honeydew melon
Kiwi
Makes sense you'd have less mold problems with dried fruit. Its already been preserved once, bacteria already don't like it because it's too dry to live in. The drying process also concentrates the sugars in the fruit, so once its rehydrated there's a larger ratio of sugars seeping out into the liquid, increasing the odds that the right kind of non-harmful sugar eating bacteria will make your vinegar jar its home.
yes.. if using raw fruit might need to sanitize the fruit with something first... wonder even if pressure cooking mildly might do that but then might destroy a lot of nutrients
@@nuclearmaga9694 how can you sanitize it, when you need the bacteria and yeast in the fruit to ferment it??
Also raisins and store bought dried fruit have additives to prevent mold.
@@Jay_Kay666 those additives can inhibit acetobacter. Most additives are sulfites which is the same they add to wine to prevent it from becoming vinegar. In other words, to stop acetobacter from taking hold.
@@nuclearmaga9694 Nah. Just leave the water out and add equal parts crude sugar to the fresh fruit and let ferment for a week, drain the juice out, refill with 2 parts water to femented fruit bits and let sit for 3 months. The sugary overload will fight mold and you will have clean organic vinegar with all the great properties we want!
This is an excellent way to use older fruit and vegetables and scraps and skins.
That white "mold" you had is actually a yeast. You only have to stir it up and it should bubble again.
Thanks!!
Bruh it’s Acetic Acid not “Acidic Acid”,
The “white mold” isn’t mold, just Kahm yeast that is harmless just scoop off; stir twice a day to make sure no actual mold forms tho
Came here to say this about the "white mold". Kahm yeast is safe and harmless.
Someone didn't pay attention in HS chemistry class! Haha!
Skipped the "science" portion of this video.
I feel like he mentioned Kahm yeast in some of his other videos before so he probably knows
Kahm yeast taste disgusting though and can make the liquid taste disgusting too.
You do a helluva good job presenting. My sisters and I are all good cooks and I've turned them onto your show because it is so good.
One thing I would add---if using fresh fruit (rather than having to use dried fruit,) is to make certain your fruit (some kind of light press) is kept below the surface and that will likely negate the mold growth.
So will making the alcohol with an airlock first. Mold cant survive in alcohol but acetic acid can
I agree! I have been experimenting this year & have found a fermentation weight works 10x better than stirring daily. I didn’t stir at all with the fermentation weight & grew a beautiful mother! No more stirring for me.
@@tsmith906 I had a friend who used to attach a balloon to the lid to keep out the air when making wine. One time he was making it, and didn't have a balloon and used a condom...lol...I laughed so hard I couldn't breathe
@@scpatl4now lmaoo umm-
@@scpatl4now 😂🤣😂
I have an excess of wild blackberries that grow around my home and now I know what to do with them, because I LOVE vinegar! Thanks!!
I feel like this would be a great way to pickle fruits! Like use the peach vinegar to pickle peaches, etc. Could be an interesting experiment!
I was told in a fermenting workshop once you cook anything fermented it kills the microorganisms. So another way to preserve those tiny health benefits is to wait until your sauces cool down a bit and then add to them.
Yep cooking with fermented food will kill the probiotics. You'll still get the vitamins, but seems like a long wait for something good just to kill them off. I guess some people just like the taste.
WOW! YOU ARE AN EXCELLENT FIND! I LOVE FEMENTATION TOO...AND I AM A KITCHEN MAGICIAN..SO YA KNOW THAT NEW AND UNIQUE HEALTHY OPTIONS TO CREATE NEW RECIPIES IS THE BEST THING TO OUR KIND! 💕 YOUR STUDIO KITCHEN I EXTRA HEART!!
I accidentally let a batch of kombucha go too far recently and ended up with a gallon of amazing kombucha vinegar. Love that stuff. Great idea here.
I was wondering about this
Kombucha vinegar is sooo good! And you can honestly always "rescue" kombucha that went too far with a secondary ferment. You can just add a little extra water to your secondary fermentation bottle along with sugar and whatever additional flavoring agent you want.
Me too. Am experimenting with pickled onions right now
Half of the world right now..
Why I started making my own bread: covid
Why I started my own live cultures: covid
Why I started making my own cheeses: covid
Why I started making my own yogurt: covid
Why I making my own wine: covid
Why I started making my own vinegar: covid
🤣🤣🤣
Half-way true for me. I have always been a person who enjoys cooking and making new things. COVID just gave me more creative time to learn more... But the COVID motivated folks did tick me off, since they made it more difficult for me to go get my normal supplies of dry goods... never in my life have I been more perplexed about lack of flour in the store. LOL
Why I started binge-watching UA-cam: covid
@@bombshellgirl8106 😀
The aquarium hobby also says: same. Starting live good cultures: covid
This is wonderful! I found a beautiful mother at the bottom of my red wine vinegar and wondered what to do with it.
Another note on your teeth and your acidic beverages, be sure to consume with a meal or within 20-30 min. Then your mouth with balance to a neutral pH. It's best not to drink or sip it over time because that will keep the mouth acidic and quicken the breakdown of the enamel.
Saw this video right when it came out and started the process with raisins. Wow it has come along so well and I am starting to get a great aroma and tang out of mine. Thanks for opening up this door of cooking ingredients!!!
Fermentation is really magic
You mostly just let something sit and it turns into something great.
Also my saurdough starter is getting better and better. It smells pretty much alcoholic and yeasty a the moment. The pancakes made from this are sour and delicous
I'll try this since I use apple cider vinegar daily, it improves my disgestion alot.
Thank you so much for this! A couple notes to add: the term for this acid is acetic rather than acidic acid, and I'm wondering if you've tried a little F1 kombucha in your mixture to keep the mold off? I've had mold develop and be resolved by kombucha additions in various things that seem very similar to your situation. Makes a ton of sense to do the dry fruit fermenting - thanks for that tip! Very intuitive yet easier than trying to access the freshest fruit. Awesome! And thanks for the shoutout to take care of our teeth - so important for us raw foodies and fermenters to stay vigilant on (talking to myself :) ).
I made blueberry vinegar a few years back, I too said "Self why just apple cider vinegar, so I made black rice, blueberry, raspberry, peach, raisin honey. The blueberry was my favorite. I also would like to say thank you for the fermenting ideas and recipes.
There are not enough blueberry fermented foods.
Hey, just a quick tip.
The reason your fresh fruits got moldy is there were exposed to air, to prevent molding simply put something with a litthe bit of weight on top of them to submerge them in water fully. ( I learned this from making pickles)
do you need to throw them out if there is mold on the top?
Careful with storing the vinegar in canning jars for long periods. I had a pint jar at my work cubicle during covid and when I got back to the office, the vinegar had eaten away at the lid and my finger went right through the top.
Thanks for the video! Great work.
First time I've ever seen a toothpaste as a sponsor... and yet it fits.
Binging with Babish was sponsored by Sensodyne toothpaste few times.
That pronamel stuff really is spectacular though.
@@sigma6656 Best Toothpaste I've ever used.
This is awesome, I never thought about making my own vinegar, but now I definitely wanna try it!
Also as someone who personally uses Sensodyne Pronamel every day for many of the same reasons you mentioned, I actually really appreciated your sponsor spot and for once, I didn't find a sponsor on a food video to feel forced or unrelated.
Keep making great informative videos!
With fresh fruit it's equal weight fruit to brown sugar.(hydroscopic) The sugar acts on fresh fruit by absorbing the water in fruit. (Reduce lingering bacteria besides lacto & acetic) The liquid from this stage of fermentation can be used on your garden plants. The spent solids added to distilled water can then be converted to vinegars.
I make raw vinegars too! Fruits are great for cooking. Flowers make a nice vinegar hair rinse. Cedar & pine make for excellent vinegar cleaners. I usually get nice big mothers on top & stirring twice daily for the first 6 weeks keeps away the mold.
Do you just put water and fruits or you add sugar and yeast
@@analisabennett345 I add sugar, no yeast. There's wild yeasts on the outside of the fruits. Rain Country Homestead has excellent videos with info on making raw vinegars.
I followed your lead and made a batch of raisin and pineapple (from dried fruit). Fantastic! I highly recommend the pineapple.
Most dried fruit have sulfites added which helped inhibit the mold. Thanks for the recipes!
Hey guys, just some extra information, to “help” for a quick process, one can inoculate their fruit with yeast. This isn’t necessary since on organic fruits and vegetables there should be naturally occurring yeast and bacteria clinging to the surface of the fruit.
After 10-14 days, strain your liquid from the fruit and heat to 70 C to kill the yeasts off. Then transfer the liquid into a mason jar and *Backslop* the liquid with either the target vinegar to keep the same flavor or apple cider vinegar to not affect the flavor too much. This also is not necessary as you can see in the video but it helps a lot.
If you’re a kewl dude and have an airpump/airstone you can run it through for 10-14 days and you have a baby vinegar but again you don’t need this. After, like was said in the video, you can let it age (more preferably in a little wood barrel so water can evaporate into the wood) to get a much sharper flavor.
Another little tip, if your fruits/vegetables are Súper not sweet, ethanol is used to increase the alcohol content for our friendly bacteria to use up. If you can’t get ethanol get Vodka or some neutral spirit and it’ll work well.
Just to reiterate, you don’t need any of the things I said but I do recommend a little bit of neutral vinegar here and there since it helps to maintain a nice acidity for your vinegar in some parts of the aging process.
Someone read nomas guide to fermentation
As a novice to all this, I was excited to see how easy it all seemed and reading many Contradictory remarks 🤔
Also he said coffee filter or tea towels, but then it shows a lid being opened after day 5 or 6, (can't recall), what's your take on that, much appreciated tks
@@mollreb8777 i noticed that too but assumed that was after the filter period because (i think) at that point it was also strained. I could be wrong though....now i gotta rewatch the video lol.
Thank you for the instructions and inspiration! So far I've made raisen vinegar and it's fantastic. Now I'm in the process of making 3 new vinegar batches with dates, apricots and a Scotch ale.
I love this video! I really appreciate how you’re willing to fail in order to ultimately succeed. This is such an amazing attitude with cooking, and, well….life! Thank you!
Thank you for the ideas!
Here is my Quid Pro Quo...
Walnut Vinegar.
Prepare some brine sufficiently strong to float an egg, then put some green walnut shells in it, and allow them to soak for fourteen days. At the end of that time drain the shells, and leave them in the sun for nine days. Place the shells in a large stone jar, cover them well with boiling vinegar, and leave them for a week. Drain the vinegar off the shells, boil it up again, and pour it over the shells. Keep the jar closely covered until ready to use the vinegar.
(from THE COOK BOOK BY "OSCAR OF THE WALDORF" 1896 )
It has the real taste of walnuts! It could combine with all your collection of tasty vinegars..
Wow!
Have you tried putting some starters into your batches ? You can use a small amount of aged vinegar as the starter. A certain minimum amount of starter should prevent mold formation and it may give the result faster. And, probably the starter will convert the fruit directly to vinegar without converting to alcohol first.
This is awesome, and I’m glad to see people that like doing these things. I like learning this stuff.
This feels like good eats with Alton Brown. Im digging it. Love the drawings. I cant wait to make my own.
It's like you read my mind! I watched a cooking show and one of the ingredients used in the dish was pineapple vinegar. It made me want to try to make some since its definitely not something you can buy at a normal grocery store.
The Science involved during the Fermentation Processes explained in this simple ways helped me not only to understand it better but to start fermenting foods. Greatly appreciative These Videos!
vinegar from Old French vinaigre "vinegar," from vin "wine" (from Latin vinum) + aigre "sour". In Latin, it was vinum acetum "wine turned sour," acetum for short (see acetic) ! Spread the word...
Vinaigre is not just old french it is the world currently used too.
It comes from latin, not french. “Vinum”that means wine and “acer” that means sour. In most latin languages the translation of those two words turn into vinegar, for example in portuguese: vinho (vinum) acre (acer).
Cool
@@antonionunes4115 exactly. it's not from french it's latin, bc in spanish it's vinagre (vino + agrio) or in catalan vinagre (vi + agre)
"Butter"?
Another nice trick is when you have a fruit wine (which is essentially what you have after step 1) is to fortify it with vodka to get the alcohol up to 20%+ and it'll be stable for a fairly long time, perfect for usage in food as well as vinegar.
You can easily make kombucha vinegar using all kinds of different teas like hibiscus flour tea it’s wonderful and full of probiotics. Just allow your regular kombucha to ferment for a longer time.
Awesome video! The raisin vinegar is one of my favorites. I’ve also done a black raspberry vinegar that is delicious.
This is a video I've wanted for my whole adult life. Thank you so much!
I doubt you will read this, but alcoholic fermentation requires a certain percentage of dissolved sugar in order to work as an ecological process. This is why wine grapes have significantly higher brix values than table grapes. You using fresh fruits and adding water significantly reduced the dissolved sugar percentage, whereas dried fruit is a more concentrated form of sugar, on top of the fact that raisin varieties are also fairly high sugar so that they may retain their soft texture when dried, sugar is hygroscopic, this is why honey and syrups are liquidy while shelf stable and why dried tomatoes are tougher than dried plums, therefore higher sugar fruit varieties lead to superior drying qualities. So basically the raisin one just had significantly higher sugar contents than the other batches, this is much like how in vegetable fermentation, regardless of how much water you add, it NEEDS to be 2% salt, otherwise botulism is a potential issue, in order for alcoholic fermentation sugars NEED to be at a certain percentage, from my studying 20% sugar seems to be safe but it seems like certain fruits like apples can consistently safely make alcohol at lower sugar contents. Just NEVER dilute with water while fermenting, as it will allow things like mold and undesirable bacteria and fungi to inhabit the liquid. To make alcohol, you simply squash the cell fibers of the fruit such that it’s an anaerobic environment due to the juice itself, undiluted. This is the difference between squished fruit that makes alcohol and whole fruit that makes mold, anaerobic vs aerobic environment. The boundaries between these two states are blurrier than imagined, which is why alcohol can be produced in the presence of oxygen and mold can grow on the surface of ferments, but basically speaking yeasts “occupy” the territory of facultative anaerobe, while molds are obligate aerobes, much like actinomycetes, but it’s the alcohol content from the sugar concentration in the water which prevents mold growth that you had on the surface of all of the fruit wines, except for the raisins.
Im sure you would have reached more than 3 people if you had spoke in easier terms. Now, im gonna have to find a video on how to avoid mold when making various vinegars 😮💨
This is a really great video. I’m honestly so proud of you for putting in the effort to make this content. Amazing !
I wanted to share what you in🙃🙃 spurned after watching this several weeks back. I was gardening at the time and had several healthy dandelion plants I had to remove. Full of yellow flowers, spring! I thought, let’s try these to make vinegar. I didn’t use the root to avoid dirt and cleaned the greens and blooms 🌼🌱. I did add a little sugar put it a gallon glass jar with a coffee filter over it. … it was really good. Mild but a smooth fresh taste. It was great for making Switchel. It’s all gone and I’m waiting on my next experiment, ☘️ clover. 🤞 Thank you for inspiring me 😊
I'm just guessing but I have been fermenting for years and I think the reason you were getting so much mold is because of the pieces of fruit. I think if you would have juiced it, removing the pulp...it would have been similar to using dry fruit. I know that is how the make chicha here in Chile. Thanks for the awesome videos!
I think that he wouldn't get any mold if he would start the fermentation with yeast and cover the hole with one of those fermentation tubes and later he should have add the mother of vinegar bacteria to start making vinegar from alcohol which is the proper way to do it at least that's what i read
It would be kool to do a follow up on this to show how well the flavors improved and whether or not there was a peak in flavour
Here in the Philippines coconut vinegar is the most common. I've grown to love it, you should try it. I make suka with it adding peppers, onion, garlic it's great on rice
Hey Mike, late to the game, but had a thought: I wonder if your success with dried fruit had something to do with the fact that most dried fruit are treated with sulfur dioxide, which inhibits fungal and mold growth.
I agree it's the first thing it came to my mind!
@@katerinapanagiotidou8937 Me too
But wouldn't that also kill the good bacteria? / the vinegar itself?
If he is using organic product, which I would surely think for anyone fermenting this much, you would not have that issue. But the fermentation can happen quicker because the amount of sugar in a dry product is several times the amount in a fresh product and the overall volume is generally about 20% so you're getting several times as much into the jar.
The fact that it worked better with dry fruit was because of slow release of suger
Fresh fruit looses suger very quickly
Your kitchen/studio is my goal! You are my inspiration, wish to be able to share my passion to a large audience like you one day! 😍😍😊👍
I recently made my first naturally fermented soda drinks, using pineapple and combinations with other fruit. After taking out most of the liquid of the one which was pineapple and my homemade elderberry starter, I left some of the liquid in the jar together with the piece of pineapple and left it uncovered on the counter for days. I was about to throw it out when I discovered it had turned into THE most fragrant vinegar!
I also love to ferment and make my own jun tea, kimchi, yogurts and kefirs. I used to be a math and science teacher. It’s really important to beta test your videos with a wide variety of people. If you find a science editor, they’ll correct your “acidic acid” to acetic acid. This will make you a better educator and also increase your credibility. Just FYI, ethyl alcohol (AKA ethanol) and lactic acid are the other two most common fermentation byproducts.
You should create a UA-cam channel and share your formulation or a template of.
Thank you for being kind. I was reading another comment thread on the same subject and it was like reading the notes from a bunch of teenage girls. You said the same thing but with kindness and class. Bravo!
@@mousepolice55 we now own a bakery and it turns out sourdoughs are leavened by SCOBYs as well!
@@scottaseigel5715 oh my gosh! What a great idea! It makes sense that they would. I I must get some scoby going so I can try this. When I got my first mother a long time ago I knew very little about how to care for them. So, into a giant bowl mine went. I learned pretty quickly that if given the room the mother will grow to the size of Texas. 🤣😅
Might just be a fail-safe using scoby for sourdough starter? Hmmmm.
@@mousepolice55 the sourdough SCOBY is initially derived environmentally from the microbiota of the grain. Water and flour are the only ingredients! Alternatively, a tiny bit of sourdough (the SCOBY) can be used to start a new batch as big as the available grain. A wet lump of flour floating inside the ISS should eventually “sour” when the yeasts and bacteria on the grain propagate. Things like bleach and radiation may harm microorganisms, so it’s probably better to make your sourdough away from the harsh radiation of space, but my thinking was a sourdough the size of Saturn!
You are absolutely awesome! I love to experiment and you just got me 1000,000 times more inspired. Thank you ! ❤
Thanks for the tip on the toothpaste; coincidentally I recently noticed my teeth had gotten sensitive to acidic foods after having eaten a lot of them in the past months. I also tried a toothpaste with nitrate, like the one you suggested; and it works. But it works by numbing your nerve endings. If thats the only thing that works and you are sure there are no structural issues I suppose that is great; but I switched to a regimen not involving such numbing substances... because im thankful for my nerves doing their warning job and I like for them to keep doing that when called for in the future. Basically im just no longer snacking on acidic foods throughout the day, and keep some neutralizing milk next to my acidic foods, and that seems to work as well for me to stay out of the sensitivity-zone.
That's pretty cool. I consume a lot of apple cider vinegar with the mother and have often wondered how difficult it would be to make my own, but never imagined it would be so simple. Makes me want to try a turmeric, parsley, apple cider vinegar.
Wow, that is very interesting. Sure would like to know how that turned out!
Damn, wrote "acetobacter," but not "acetic."
Lol and "rasin vinegar"
He also wrote Acidic Acid instead of Acetic Acid early on
I would have loved it if he wore acidibacter
I'm glad other people notice he doesn't even understand what he is talking about
Wow never knew how it was made but will try. I have a lot of idea's now, great video❤
I know this is an old video. BUT PLEASE FOR THE LOVE OF GOD take the pH at the start. pH should be at or lower than 4.6 pH. This will stop mold and the scary botulism monster. You can add something acidic like citrus juice, citric acid, ect. (bonus points if is raw vinegar or sour tasting kombucha because it will have a culture of the bacteria that turns alcohol to acetic acid)
Just use regular ph strips??
@@Chefmeiafood safe ones--look for beer or cheese making ones
I just discovered your channel today and immediately subscribed to it! Love your approach and passion for everything fermented! Looking forward to applying these principles and recipes to elevate healthy eating in my life and in-sourcing these foods to my kitchen! Thank you!
I'm glad I found your channel! I'm just getting into fermentation and wine making. I love how you give us the science behind the product.
5:40 like u said, first it need to be converted to alcohol. To get alcohol, u Cannot expose them to air, hence the failure. u need proper air-lock. Once converted to alcohol, then u can use this cloth /paper cover. Additional tips, alcohol percentage is related to amount of sugar used.
Exactly what I was thinking my friend.
Same thinking here, essential for alcohol and other ferments. And air-locks are cheap and easy to use.
A lot of dried fruits are sulfurized to preserve the color. It is important to use non-sulfurized fruits, otherwise the yeast won't grow properly.
Thank you for mentioning this. I was wondering why he didn't say more about the type of dried fruit he used.
Can I remove the sulfur in raisins by just washing them?
@@EricLeafericson I couldn't find exact informations about that, but I wouldn't risk it. Furthermore, the natural yeast found on (dried) fruits would have been already killed by the sulfur.
I know I have had the hardest time finding unsulfurized dried fruit over the years, the struggle is real.
Thank you for your comment. I was wondering about that.
Couple quick questions.
1) Did you just leave it out in room temperature? What if it's summer 90+ degrees is that too hot?
2) How long should this last in the pantry? Is it like wine in that it will last essentially forever and get better over time?
3) Did you use the fruit after making the vinegar for anything? Can you use it for anything?
4) Do you know if dried fruit powders will work?
This looks so incredibly easy! I love dehydrating and now I can take it to the next step by making my own vinegar! Thank you!!!
You are a talented man and a gifted instructor. Thank you for these videos.
That white mold is not mold but Kahm Yeast.
Yeast will form as a film. Mold will form as small dots with each for growing.
Yeast is safe, mold may not be, however mild will not survive under a PH of 4.5
To make wine, we want to keep the air out, vinegar needs O2
I really enjoyed the addition of a little science, nice work!
Such an incredibly informative video! So appreciate all the work you put into your series!
Thank you for this, It's a great boost to my cooking brain and kitchen skill. As a college student without much money to put into the kitchen, this will help me add a lot of flavor to my basics&meal prep (Rice, Tea, Drinks, Sauces/Vinaigrettes, etc.)
Paano gumawa ng sukang saging
The raisin method is how I developed my starter yeast for making bread.
Sounds so interesting, could u elaborate on that?
@@jesidillon4593 you will find quite a few tutorials on UA-cam if you search for "raisin starter". HTH
going to have to give this a go at some point. some of the things I thought would try with:
coconut vinegar, pineapple vinegar, tomato vinegar (for pasta sauces specifically), and go for some certain blends of fruits.
also thought: would there be a way to make a truffle vinegar? (it is a fungus and has low sugar content, but maybe by adding some sort of external sugar source (honeycomb?) could add just enough sugars to let it ferment.)
Nice idea with the truffle vinegar... I'd try making a broth with dried truffels, add some sugar as you said, and, when it's cooled down, a splash of beer for the yeast. Definitely worth a try.
Please keep us up to date. Would be interesting to know how you go.
Many people have posted very interesting comments. I have a feeling that with dried fruits you may have achieved a very different sugar concentration. If you didn't account for the muh higher sugar content of dried fruit and used the same ratio for fresh and dried, then fresh fruits may have led to lower alcohol content (
Man this is really good stuff!
I keep learning more on this channel than online lessons
Love your channel!! Wealth of knowledge. And now I am off to find some dried fruit!
Inspiring! Been on my own fermentation journey this last month. All the beginner stuff: saurkraut, pickled beets, kimchi. I would use all of these fruit vinegars as I make all my own salad dressings exclusively (store-bought is an ingredient nightmare). Thank you for all the help!
Your last drink, add some peeled ginger and fresh water, chill 24 hours. It is 1800s haymakers punch.
Great video, I'm gonna make some fruit vinegars now!
That pad thai recipe is bomb!!!! I’ve had it three times in the last 2 weeks
I once tried to make mango wine. I was in this wine making zone. Grapes, beetroot, ginger, ginger-beetroot, and mango. Other than the mango, all the others turned out well. Grape and ginger-beetroot were the best. I'll try mango vinegar soon...
I loved the way you created this video. Look forward to more.
Hey man! Love your content and following in your footsteps for making some home made vinegars, I have a couple follow up questions you dont cover in the video. I brew beer so I have some baseline fermentation knowledge but since this is a new process to me I want to be thorough.
First, Is the ratio of water to fruit important?
Second, since we need sugar for the fermentation to begin is there merit to getting dried fruit with sugar added or just the natural sugars?
and third, I know alot of wine vinegars can require a vinegar starter to combat the additives and start the fermentation process, I don't see you cover any starters for the fruit vinegars you make, neither do you mention temperature controls, are there any needs for a specific temperature range or starters needed to jumpstart the fruit process for vinegars?
Yeah this is incredibly helpful and simplified