Great video recap! I just started three new vinegar batches and this has answered all my questions. THANK YOU for taking the time to help others by sharing your skills. You're blessing more people than you will ever know, but GOD knows the number. When the Master returns to the vineyard, he will say to you, "Well done, good and faithful servant!"
I started making ACV with a paper towel and a rubber band. Then I bought an airlock lol Still smelled sweet. It also had some kahm on the top - maybe there was a leak because that shouldn't have happened but anyway ... I started this batch in July this year. So yesterday I strained the kahm out and put a scoby in it from another batch. Today the kahm is having a field day in the jar lol I got fresked out and started researching it. Turns out it's BENEFICIAL healthwise, so I'm keeping it. My other batches did not have any kahm. I watched a different UA-camr and she said throw it out. Well mine smells delicious so I just started looking for more info. So glad I did!!! I was really bummed out thinking I had to discard a half gallon! I'm glad I found your videos!!! Thank you 😊
I do not remember what all I talked about in this old video but using an airlock will produce wine, not vinegar. Vinegar needs oxygen exposure so this is why a piece of cloth (I now make and use these for their cuteness and ease of use: ua-cam.com/video/UZ1TXNs_ez0/v-deo.html) or paper towel is necessary.
@@RainCountryHomestead Yes, I believe you mentioned the airlock making wine - which is where I realized my mistake haha It's all good now though. Smells like vinegar 😁
I love your videos they are very informative! I just wanted to share a quick fact because I noticed a mistake. During fermentation, Lactobacillus bacteria are what convert sugars to lactic acid and alcohol. Lactobacillus does not require oxygen for fermentation, but are very tolerant to oxygen and can thrive in both conditions. Acetobacter bacteria are what convert alcohol and sugar into Acetic acid, which is the main acid in vinegar. Acetobacter require oxygen to metabolize alcohol and sugar into Acetic acid. Just wanted to teach you something, since your videos teach me SO much!
I don't think I can learn enough about vinegar. I made about four different kinds based on the information you give us. They ALL taste like vinegar. Thank you, Heidi❣
Hmmm......I have made apple vinegar from organic apple peels and organic apple cores that I collect and stick in a freezer bag. Once I have enough, then I make vinegar. I have those tests strip too, and within 6 weeks, my vinegar registers a 2 on the pH strip. It smells and tastes like vinegar. It then later grows a mother while in storage. I don't add any sugar either (but my apple cores are somewhat "meaty"), I stir daily for two weeks, strain, then let sit until it smells and tastes like vinegar. Mine sits on my kitchen counter with a rubber band and coffee filter out of sunlight in a temp of 72-74F. It's amazing how different people can get different results; it must be something in the air. 😄 It's like when working with sourdough. I do it different than what "they" say, but it works and is delicious. I enjoy your videos and the way you share and explain things. You're a blessing! Thanks for all you do.
The above video is rather old and I have since figured out what the problem was with those particular batches and it was not that they had been previously s frozen but that I had switched from storing with metal canning lids and bands to the plastic one piece lids. Keep in mind, my frozen fruit vinegars were indeed vinegar when I put them into storage, they just turned to moldy water in storage after a few months. Please see this video: ua-cam.com/video/vaaSIb8XY5k/v-deo.html
Thank you Heidi! for answering my ph question. I made my first apple cider vinegar, and was concerned about the ph quality. Now I know, it is right in the zone, you mentioned! I faithfully stirred my vinegar, twice a day. Ph is 4.0! Now, I can jar it and put it in storage. It is forming a nice scoby, and my chickens will get that as a treat! Thanks again! I used some local grown cooking apples and 2 T. raw honey. Next batch, I may switch to the 1/4 cup sugar that you mentioned.
After I get better I'm shocking to see the latest on how easy this is. I've got to get immune system straight with your other tinctures. Thank you you make everthing look so easy. Got to get that comfrey and other natural plants around my area to help build immune.
Thank you for your videos Heidi! 💜 Im learning so much it's incredible. Im just starting with the vinegars, and love the idea of using fruit scraps to get another creation before they go in the compost. My first batch of pineapple vinegar turned out amazing following your video. However, I'm now making 3 citrus vinegars and none of them are fizzing in the first week. 1-Orange 2-Cantaloupe 3- Honeydew Melon The one thing I did differently this time is used bottled spring water. Last time I used distilled water. Every time I use spring water I always doubt if its treated with something. I know it will contain other minerals that may also effect the process from my home made soap making. I know you mentioned that the chemicals sprayed on citrus fruit could also stop the vermentation. Also, the honeydew melon went really thick like syrup within a day but it starting to get the vinegar smell. Also, they all turned white on top (looks like a calcium buildup at the top of the jar. I keep stirring them every day still. Any thoughts on this?
Let me link you to a couple of videos that may be helpful. Why Won't My Vinegar Bubble?: ua-cam.com/video/jOpBdILqHw0/v-deo.html What is On My Vinegar?: ua-cam.com/video/qOSBQfopQxA/v-deo.html
Wow, sorry to hear that about your frozen scraps. I make almost all my vinegars from frozen scraps and never had that problem! Thanks for your videos - you gave me the courage to try all kinds of experiments, and it’s been great fun!!!!
Knowing what I know now, I think I would have done better if I had added to those particular batches either some fermentation starter or vinegar mother to get them going. Not that it matters, I always have lots of healthy vinegars from everything else :)
Wow, God is good, so good, I am about halfway through making my first apple vinegar, and had questions, thank you so much! You have sweetly answered my questions, thank you. I also just cut another skirt out, so glad to have been given a few older sheets : ) It is also helping me use some leftover materials from other clothes. Thank you, there may be order some day in the sewing pile! Heidi, I pray God blesses you.
I am so glad I watched this, was just about ready to dump my strawberry vinegar, then saw the white floating things are wax and not to be concerned. Thanks for the video.
Glad you caught yourself before tossing it! Unfortunately, I threw out a nice organic banana peel vinegar because I thought the Kham yeast was a problem! 😢
Your videos are so tremendously helpful to me! Thank you so much for your great descriptions. I’m learning so much…even at age 71, I’m still learning every day.
Good Day to you Heidi, I made several varieties of vinegar last month and am pouring up this week, the apple did great and has a powerful taste, today I am pouring up the flower and fruit ones, and next week I will pour up the citrus. Thank you so much for sharing all the wonderful information you do. I have made acv before yet, it as been so long ago and I have never tried the others, but am so pleased with my outcome. My chickens loved the left overs Have a great week end and continued blessings in all you set your hands to do. And congratulations to you all on your new grandblessing. In Joy
Thank you so much for all of this information! I'm new to making my own vinegar but have made kombucha and jun before. This was so helpful to know I was going the right direction.
How did I miss this video!! When I thru my scobi out it had cam? yeast on it. I thought it was bad. The pic was great!!! Thanks again Heidi for your knowledge🥰🥰🥰
This is what happens when I fall behind in your videos! I just threw out a lime and thyme vinegar because of mold and now I find out I didn't have to lol ahhh well. At least I know for next time 😁 thanks Heidi
Apple cider vinegar that maybe not I have an a appealing taste can be always use for taking rust off of Rusty things that you want to make new again, ACV works really works you'd be amazed while soaking a rusty object in apple cider vinegar until its showing signs of 3 or more days soaking and rinsing it off it works incredibly well.
Oops! I have vinegar 'processing' now that is from frozen lemon peels and I'm hoping that it'll be and stay good. Since I generally use 1/2 a lemon a day, I thought that throwing the peels in the freezer would be the best way to store them until I had enough for a batch. I hate to waste them, especially since they're organic. I guess we'll find out! I'll let you know if it gets weird. Cross your fingers!
I really like your podcasts and your teaching there. Please give me an answer as I am wondering if I should by another scoby and start all over again. Thank you again.
Just saw your last question and answered it but please keep in mind that I am very busy with many other jobs and projects (such as the custom order skirt I am working on right now) so I am not always available to monitor the chat. I do my best to read comments and answer questions as time allows but if I do not get to it immediately, just be patient with me, I will as soon as I am able :)
I luv ya for all you teach & do I thank Mary for mentioning you on her site my ? Is I tried looking though the comments but I'm excited to try the rasain vinegar do we have to stir it once a day like the others I did an apple & pineapple came out awesome thanks God is definitely good Stay safe May God our Angel's and Rainbows surround all of us 🙏👼😇🌈🥰😍😘💕
Sitrring once a day is always a good habit, especially any time the fruit or herbs are sitting above the surface level, especially during the busiest pahse when it is very active. This can last 3 days to a week.
I just love binging on all ur videos while I’m in the garden or just cooking! I’ve been saving my banana peels in the freezer so I have enough to make into vinegar. So my question is Can u make a continuous brew like vinegar by just adding peels over time? Will that still turn into vinegar & is it a different process?
Depends on what you mean by continuous. If you mean starting one and adding to it as you go until you get plenty of peels in the jar, then yes, that is what I do with banana peels. As long as it does not take more than a week to get it full of peels, it should be fine. The problem with freezing is it turns them black and that may in turn give the vinegar a very odd color.
Thank you for alk your videos, you are such a blessing! I wanted to ask if this natural mold ( by the way, is a sign that is all natural !!!) is the same as the one from penicillin was made from? 😊 All the to best everyone and thank you again! ❤
Now that is a good question that I do not know the answer to but sounds like a good one to look into. I see the vinegar mold as totally harmless myself but it is possible it could be one of those that any of the "cillians" could be derived from
Question: I am making a mango vinegar and someone warned me the skins have the same chemicals as poison ivy. How do you use your mango vinegar? Thank you so much for sharing important information. ❤
I have eaten mango skins, they are bitter but healthy. Never had an issue though I have had another person say the same thing about them. However, the reason most people have a reaction to poison ivy is because they are allergic to it. Not everyone is. I would guess the same would apply to mango skins. I use my mango vinegar for food and cleaning but if people are concerned, save it for cleaning only
@@RainCountryHomestead Heidi, would you talk about in a video with carrots sweet carrots sticks preps with dill another batch with ginger. I'd like to make them and I like to see you do a video on CARROTS can't wait the children will love them first and foremost it's a healthy snack. thank you see you in the next video Selah shalom from my home to your home.
Thanks for your videos, Heidi, you are a great teacher! I started two vinegars this week and have a couple of questions. One, when you stir all of your vinegars do you rinse the stir stick in between each one, or do you just go from one to the next with no rinse/clean in between? Two, this is actually two questions 2a) I am making a vinegar with the peels from 4 lemons and I put 4 oz of piloncillo/panela in it (natural, unrefined cane sugar from Latin America). The peels are floating on top, but I am stirring nearly every day. They are exposed to the air and of course, this morning after having missed a day for the first time, I had a bit of mold on some exposed fruit. I just stirred it in and resolved to do better....should I be weighing that fruit down, perhaps at the beginning, especially? Is it better if it is not exposed? I don't know how I would weigh it down if I wanted to be stirring daily. 2b) Is there any culinary use for lemon/citrus vinegar rather than cleaning? I thought mine might taste better if I used the piloncillo, because that is sort of like a brown sugar, although it has no molasses in it. Plus, I have all this piloncillo here and don't use it much, as I am diabetic. I put 4.4 oz...equal to about 1/4th cup, although I did it by weight, not measure....hopefully that's the same and not too much. Sorry so long, thank you again!
I just stir them all without rinsing in between. Since I have to keep most of them in the other room, that would be a lot of running back and forth. As far as using the citrus vinegar for other things, depends on the peels you use, grapefruit and lime peels will make it very bitter and orange can do this sometimes too. That is one reason I reserve it for cleaning I find weighing the fruit down to be pointless and does not allow as much oxygen exposure. Eventually the peels and/or herbs will sink below the surface and you will not need to continue stirring through the whole process
I did get a kombucha scoby from my second trial (this video was recorded over three weeks ago). It worked well but then I tossed it because I do not like kombucha, I only tried it to see if it would work
I live your vinegar videos! I think I have a ten year supply now.lol I have made vinegar from everything from the garden this year. Now that garden is about done.... I juice every morning, typically I juice spinach, carrot, pomegranate, apple, ginger. I feed the pulp to the chickens; could I make vinegar from the pulp? I think I'll try a batch.
I have several vinegars going. They are at 4 weeks right now and are testing at 4.0. The thing is, a couple of them (tangerine peel and apple core) are still having a thin layer of Kham yeast form daily. My understanding was that when they reached acidity, that would stop.
The yeast will not stop developing until after you strain it but it may still do that even after that. One thing I need to point out is that it is best if the vinegar tests at 3.5 or lower. Make sure you are using universal pH strips, not the ones that only read as low as 4.0
If you wanted wine, that is good, but if not, you did not allow it to ferment fully with only a cloth or filter over it so it gets the needed oxygen to turn to vinegar
Hi Heidi, Love all the information you share. Could you explain a little more about making vinegar from juice please. I have a 1/2 gallon of “cooked” apple juice in the fridge but no SCOBY or sediment. Can I use organic apple cider vinegar & organic cane sugar instead? If so, how much? Thank You Joyce
Not exactly sure what you are asking about the apple cider vinegar. Do you mean as a starter? If so, yes, making sure you get some of that sediment that should be at the bottom of the vinegar, add in about a quarter cup per quart jar. You can also use a fermentation starter (I have several videos on how to make one) which will be even more lively. Same ratio. You may not need to add sugar if the juice itself is pretty sweet but if you do, start with a quarter cup, no more. You can also wait until the juice gets very fizzy, then add in the sugar. That should be about 2-5 days after starting it
If I'm going to be away for a week will an apple vinegar go bad? I'm concerned that if it doesn't get stirred for that length of time the apples will surface and mold will develop. I'd love to hear your advise on this. Thank you for your time and for all your wonderful videos .
@@RainCountryHomestead Dear Heidi, thank you for this information. I've searched the internet and couldn't find anything about this. I'd prefer not to have to take my developing apple cider vinegar on a 6 hour road trip. There are no sites along the drive for it entertainment. heee hee he
@@RainCountryHomestead I never thought about the bubble factor. OK, my little bubbler will be HOME ALONE doing what ferments do, developing a sour personality.
I learn many things from your videos.......very informative.....u had done quite a research....thanks for sharing it with us.....respectfully I have to say....there is much more to vinegars than Ph ...and acids.....It is more sacred to us than wine or champane to some ......no home can fall to bad times which has vinegars....it is a good medicinal drink.......thats in Islamic teahings......it is to be made with pure fruits without any water...except when necessary with those fruits which r dry....like dates......thank you......please make a balsamic like vinegar.........I ,ll forward to it.............thanks again......
This older video you are commenting on was just answering some basic questions. I have a great many videos just on vinegar alone, including the very many herbs and fruits one can make them from and even one just on the many uses for it. However, a true balsamic vinegar takes at least 12 years to make and requires the juice from two specific verities of grapes that can only be found in a certain part of Italy. So while some may make a suitable counterfeit, unless they are getting those grapes and aging it for 12 years or more, it is not a true balsamic vinegar.
Heidi, would the decorative glass pebble-y type things they sell for beautifying flower arrangements and around the bases of candles float? I can't work out if it's the mass or the material that makes the 'Ball Pucks' float in the mason jars. The stones would probably sink right? I mean they do in rivers. You have really great dollar stores over there don't you? I bet you can get the beads at one of them, it'd be worth an experiment for the rock-bottom, Ha ha pun not intentional, or should that be ho-ho-ho 🎅🎅🏻🎅🏻
Those would sink so unless they were put it a ziplock bag, it would not be worth the hassle. Stirring is easy and as I said in the video, even if mold develops on the surface, it is no big deal but I have not had mold at all since stirring at least every couple days or so.
Someday I should shoot an update but really nothing has changed in the many ways I use them from this old video here: ua-cam.com/video/D0Id73YiV1s/v-deo.html
so hey Lady, can you make vinegar from any flower? just the petals? or do you have to add fruit too, or just suger? I might give this a try, I want to do the shampoo you make... but I'm wondering if some flower petals aren't good for your hair? anywho... thanks again for all the info... have a Blessed Christmas!! :)
I would say any flower will work for making vinegar, I would avoid anything toxic, same goes for the shampoo. Here is the last floral vinegar making video I put out but I do have others. I usually do not add fruit to them: ua-cam.com/video/srqq69hBOQ8/v-deo.html
Hey Heidi! So I started a apple vinegar a couple weeks ago and it seems like it's doing great very bubbly, and I stir it every day. I did what you did and put a cotton clothe on top with rubber band but now it smells like wine, so my question is will it smell like wine in the process? I know it's not done yet but curious if that's part of the process.
Yes, that is a normal part of the process especially right around the two week mark as much of the sugar have been converted into alcohol. That is the first step. Second step is for the oxygen exposure to turn the alcohol into vinegar
I went all gung ho when I first learned from you how to make vinegar. I have found that kahm yeast seems to give the vinegar an off odor and I haven’t been able to find a way to strain it out well. The vinegar still has the kahm yeast floating even after scooping what I can off and straining it with cheesecloth. I made a floral vinegar with dried flowers that I wanted to use on my hair but it looks yucky with the yeast in it. 😛 Any hints on that?
Good morning Heidi, I don't have a very warm house. Do I need to wait until it is warmer in my home to make vinegar, or will it turn into vinegar when it is cold. I live in North Texas.
@@RainCountryHomestead I think it was still in the waiting period.... but before seeing your instructions, and a couple of others, we had gone by a different person who had it sitting for months as opposed to weeks! So, being clueless as I am, I guess I can't really say if it was finished or not lol! We wondered if our sugar to water ratio was off, if it had too much sugar. That first time, we had stirred it daily, so this time I was hands off and left it alone. Apples above the surface had some mold, but I discarded all of them and strained the liquid, and now is the part where it sits longer. After watching your Q & A, I'm thinking I should've stirred it at least a little... "If at first you don't succeed...!" In the meantime, I'll watch more and continue learning!
@@heartsandmindsathome Vinegar is typically done at around 30 days, this can vary though and sometimes take up to 6 weeks. Sugar content, though it does not need to be exact, does matter. too much will kill it, too little will make a week product. However, the thing I learned a few years ago that surprised me is that if left exposed to the air or stored without an air tight lid, the vinegar will go back to water as it virtually cleans itself up after eating through the sugars so then you are just left with nasty, moldy water so leaving the vinegar for several months with only a cloth over it could do the same unless one was feeding it sugar through most of the process
@@RainCountryHomestead Wow! That is SO interesting!! Thank you so much. :) All I could think was, 'Well, they're up north where it's cold and we're in Texas, so maybe theirs does take longer.' (I don't know)... I'm really glad to be reassured that a month to 6 weeks is good! I look forward to seeing how this batch goes. Thanks again!
@@RainCountryHomestead Hi again! I'm at the point now where it should be done... comparing with my Bragg ACV in the pantry, my homemade version is cloudier and not as strongly fermented smelling. I am hesitant to try it due the the fact there was a spec of mold on top after removing the apples (that went away after the first day though)! I wish I could send a picture and have you come smell it LOL! 🙈 If there WERE still mold, would it be on the surface? Can I be 100% certain the whitish stuff at the bottom of the jar is the mother? I'm obviously not yet confident in my vinegar making abilities (or lack thereof). 🙃
Hi Heidi! Love your show. I've been making a lot of vinegar and one jar of orange and lemon was really thick and slimy. Any idea what went wrong? 1 quart jar and a 1/4 cup sugar was used. Thank you! Lori
I have a dumb question. You said just about anything can be used to make vinegar, so is it possible to use dried herbs to make the vinegar and then use that vinegar to make an extract? As usual, love your videos and have made several of your tinctures and they are great. You have truly been a blessing.
My dog loves scobies, good thing as I don't have any chickens. Thank you so much for your videos! BTW how much sugar do I need for Apple skin and core vinegar? I started with 1/4 cup, how do I know I need more?
Why would you put an airlock on it? If you are still trying to make vinegar, it needs oxygen exposure. The airlock will only allow it to turn to wine but not to vinegar.
This is not completely on the subject about vinegar but kombucha I am very new to doing this and so... If I use darker tea does that make the color of the scoby darker as well? My fermented tea seems to be ok except the scoby really dark and thinner as well. Is this ok?
I have a good many vinegar making videos that are not Q and A but just showing how to make vinegar right from the start showing how much fruit or herbs, water and sugar I put but really, I do not measure the fruit or herbs. I just fill up the jar according to what I am using and that will vary depending on what it is and how dense it is. The sugar will be 1/4 cup to 1/2 per half gallon but again, this depends on what type of vinegar I am making. I believe I linked to at least one of the videos in the description box
Probably not, I have so much vinegar now and my vinegars are based on what I have a lot of already. For example in the summer I make a lot of the floral vinegars with rose, marshmallow, nasturtiums, lavender, calendula, et cetera, and also peach vinegars made from the peels and pits when I am canning a bunch up. In the fall I use apple scraps from making apple butters, dried apples, and cider from our own apples.
@@RainCountryHomestead OK, that all sounds great, but I understand. I've just put 10L of my husband's not-so-great home-made beer on the go with some of my own cider vinegar 'mother', so we'll see what happens. Thanks for your videos, I'll keep watching! All the best from Europe!
I would assume that simply covering it with a cloth and letting it be for at least two weeks to a month should do the trick but adding that mother would help to
When you say "bubbly enough" how bubbly is that? I'm making my first orange peel vinegar. It's a little bubbly, there's some bubbles lining around the top along the glass? I would send you a picture if I knew how. Thanks sweetie! I really appreciate all you do! ❤
It will get very fizzy. My email address is always in the description box below every video but I will give it to you here: raincountryhomestead@gmail.com
I just checked my first batch of apple cider vinegar after 1 month from fresh apple scrapes and it didn't get very acidic. I used your suggestion of stirring it everyday for the first 2 weeks and then let it just set for the remainder of the time. I haven't strained it out, but the smell isn't very vinegary. Is there anything I can do to try to help it along at this point or should I just try a new batch? Thank You!
Hi. Thanks for sharing your expertise with us. I have kham yeast forming on a lime vinegar I am making. I waited 2 weeks and strained out the fruit and I am leaving it for another 2 weeks. Will the yeast make the flavour unpleasant? If it wont taste good, are there other uses for the vinegar? How can I tell for sure if it's kham yeast forming or a scoby? Thanks again.
A scoby is very gelatinous where the yeast is not and only makes a thin layer. Sometimes simply straining out the yeast can keep it from changing the flavor but not always. When that happens i use those vinegars to put in the chicken's water or for cleaning
My vinegar was a huge fail. Forgot it for a whole week(I have memory problems. REALLY!!!!). n top totally covered in mold. Tried to scoop it off but that just spread it all in vinegar. Looked like the stuff in bottom of your vinegar I’ll try again.
Yes, it is possible though I have only tried once. While I did start to develop a kombucha scoby from the vinegar scoby, it did not get very big but I could have continued working with it if I even liked kombucha and feel certain I could have ended up with good results
Don’t you have a lot of evaporation happening with just a cloth? I have a coffee filter over mine and it’s lost about 1 cup of the liquid in my gallon jars after 6 weeks of sitting (I stirred everyday for 2 weeks, then 3 times a week for the last 4 weeks of the 6weeks so far). I also don’t see a mother growing and the liquid seems “syrupy” yet. Also, my apples still float. I also added 1C of sugar to my water and apples when I first made it to my gallon jar. I did add 1/4 cup of organic apple cider vinegar to it at week 4 because it was syrupy. It smells like wine right now at 6 weeks. Should I keep going? What am I doing wrong? No sign of mold at all at the moment. TY
If you are making a half gallon like I do, one cup of sugar was quite a bit to add in the first place. When I am making a fruit based vinegar, I typically only add a quarter cup of sugar unless it is all scraps and the fruit is not very sweet, then I will go up to a half cup. The reason yours is syrupy and taking so long is the amount of sugar you added. Then adding more just prolonged it further making it more syrupy. Too much sugar can even stop or prevent a complete fermentation
@@RainCountryHomestead it was 1 gallon that I was making, not 1/2 gallon. When I started I filled my gallon jar 1/2 full of cut up apples, added 1 cup of sugar and filled the gallon jar with our well water. I didn’t add anymore sugar after the initial 1 cup. I did put a glass weight on top to stop it from the liquid from evaporating at the 4 week mark, so it had the weight on for 2 weeks. Maybe with the weight it didn’t get enough “air” to it. I have it sitting in the dark in my pantry. Should I just let it set on my cupboard? Should I just start over or keep going. I put just a cloth on it now and took the weight off. TY
@@ronnaalthoff9175 The well water could possibly be the problem if it has a high mineral content and was not filtered first. If there is a chance at all for it to turn to vinegar, yes, you would need to take off the glass weight and put a cloth or coffee filter over the opening
My ACV (to be) is 3 weeks old. I cover with just a coffee filter and rubber band. I stir every day but it seems to have stopped bubbling. Do I need to add a bit more Surat or since it is 3 weeks old now do I strain it? It smells like alcohol right now.
At this stage I would not add more sugar. It has gone through the first stage of going from sugar to alcohol, as it should, Now it needs to sit for at least another week, maybe two, to finish out the second stage of going from alcohol to vinegar
❤Question: I’m here watching several of your vinegar videos. You make it look so simple and yet mine just isn’t working. I’ve tried to do my first batch with citrus peels. It’s been about 40 days and I’m only at a PH of about 4. It doesn’t seem to be getting any more acidic and it doesn’t taste or smell like vinegar. (It is not sweet either.). Can I add more sugar at this stage to see if I can get it going again, or do you think it’s not going to happen since it’s been so long? I’m considering starting over again but I don’t want to give up if there’s still hope for it. Thank you for being there to ask these questions to!! 😊
I did a video where I covered common issues as to why some vinegars (and other ferments) may not be fermenting as they should: ua-cam.com/video/Yn-ILAtgzD8/v-deo.html
Love your videos. I’m new to making vinegars and this video I found to be very helpful. Thank you. My question is I brought the same ph strips you showed in the video but I’m confused how to read the strip. There are 4 boxes on each strip which box shows the ph level? Please get back to me, thank you again. ❤
I can’t remember if I put in sugar. I made wild blueberry vinegar. I never really saw bubbles. There was a Scooby I think on the top but it’s no longer there. Can I still use it? Thank you.
I'm thinking about making a vinegar that will clean the house and laundry and smells fantastic. I've got lemons basil and mint in my yard. Have you made such a combo and what are your thoughts about it Heidi? Thank you so much for all of your extraordinary videos.
I have made a great many different varieties that there are some I cannot remember. I do not use basil as it is a precious one since I can only grow smaller amounts at a time but I do and have used cedar, rosemary, juniper, mints, oregano and more, sometimes combined with fruits or flowers and sometimes alone. A recent one that smells great has been my nasturtium flower and rosemary, I made it for my hair but it would be a nice one for cleaning
@@RainCountryHomestead oh I forgot I have oregano. Thanks I'm glad you mentioned that. Ok. Do you use any of the vinegars in your clothes wash? I use baking soda raw salt and hemp soap or I use apple cider vinegar in place of the baking soda. It works well but now I'd like to try using my own vinegar for the wash.
@@jeffsansone7576 Yes, I do sometimes. Here is my natural laundry powder recipe that is also good for other uses: ua-cam.com/video/FB4LDBZLoIU/v-deo.html
So, I forgot to weigh down my fruit and it has white mold on top. So, I should get the fruit and all out and let it finish up like that or just get the mold out....or can I push all of it back in mold and all and keep going?
Oh Heidi. You are such a blessing, using your gift of knowledge as a ministry! Thank you for the time you devote to teaching!
I can watch your videos over and over! So much helpful information!! ❤
It's just so funny how much we LOVE Heidi teaching us all about vinegar. 😂 Great video!
What a wealth of knowledge you're sharing, in the video and in your comment replies. Thank you. God is indeed good!
Great video recap! I just started three new vinegar batches and this has answered all my questions.
THANK YOU for taking the time to help others by sharing your skills. You're blessing more people than you will ever know, but GOD knows the number. When the Master returns to the vineyard, he will say to you, "Well done, good and faithful servant!"
I started making ACV with a paper towel and a rubber band. Then I bought an airlock lol Still smelled sweet. It also had some kahm on the top - maybe there was a leak because that shouldn't have happened but anyway ... I started this batch in July this year. So yesterday I strained the kahm out and put a scoby in it from another batch. Today the kahm is having a field day in the jar lol I got fresked out and started researching it. Turns out it's BENEFICIAL healthwise, so I'm keeping it. My other batches did not have any kahm. I watched a different UA-camr and she said throw it out. Well mine smells delicious so I just started looking for more info. So glad I did!!! I was really bummed out thinking I had to discard a half gallon! I'm glad I found your videos!!! Thank you 😊
I do not remember what all I talked about in this old video but using an airlock will produce wine, not vinegar. Vinegar needs oxygen exposure so this is why a piece of cloth (I now make and use these for their cuteness and ease of use: ua-cam.com/video/UZ1TXNs_ez0/v-deo.html) or paper towel is necessary.
@@RainCountryHomestead Yes, I believe you mentioned the airlock making wine - which is where I realized my mistake haha It's all good now though. Smells like vinegar 😁
Thanks! I could probably listen to you talk about vinegar all day. It helps ease my worries, since I'm new to this. Haha.
I love your videos they are very informative! I just wanted to share a quick fact because I noticed a mistake. During fermentation, Lactobacillus bacteria are what convert sugars to lactic acid and alcohol. Lactobacillus does not require oxygen for fermentation, but are very tolerant to oxygen and can thrive in both conditions. Acetobacter bacteria are what convert alcohol and sugar into Acetic acid, which is the main acid in vinegar. Acetobacter require oxygen to metabolize alcohol and sugar into Acetic acid. Just wanted to teach you something, since your videos teach me SO much!
Thank you for sharing with us now I learned a little more about making vinegar, and Heidi has such awesome ideas & recipes ❣️❣️
Heidi thanks for being down to earth, and sharing your recipes 💕🙏
I don't think I can learn enough about vinegar. I made about four different kinds based on the information you give us. They ALL taste like vinegar. Thank you, Heidi❣
Hmmm......I have made apple vinegar from organic apple peels and organic apple cores that I collect and stick in a freezer bag. Once I have enough, then I make vinegar. I have those tests strip too, and within 6 weeks, my vinegar registers a 2 on the pH strip. It smells and tastes like vinegar. It then later grows a mother while in storage. I don't add any sugar either (but my apple cores are somewhat "meaty"), I stir daily for two weeks, strain, then let sit until it smells and tastes like vinegar. Mine sits on my kitchen counter with a rubber band and coffee filter out of sunlight in a temp of 72-74F. It's amazing how different people can get different results; it must be something in the air. 😄
It's like when working with sourdough. I do it different than what "they" say, but it works and is delicious.
I enjoy your videos and the way you share and explain things. You're a blessing! Thanks for all you do.
The above video is rather old and I have since figured out what the problem was with those particular batches and it was not that they had been previously s frozen but that I had switched from storing with metal canning lids and bands to the plastic one piece lids. Keep in mind, my frozen fruit vinegars were indeed vinegar when I put them into storage, they just turned to moldy water in storage after a few months. Please see this video: ua-cam.com/video/vaaSIb8XY5k/v-deo.html
Heidi, Thank you another great video on vinegar. I love that you explain so well and go into depth.
Thanks Wendy!
Thank you Heidi! for answering my ph question. I made my first apple cider vinegar, and was concerned about the ph quality. Now I know, it is right in the zone, you mentioned! I faithfully stirred my vinegar, twice a day. Ph is 4.0! Now, I can jar it and put it in storage. It is forming a nice scoby, and my chickens will get that as a treat! Thanks again! I used some local grown cooking apples and 2 T. raw honey. Next batch, I may switch to the 1/4 cup sugar that you mentioned.
After I get better I'm shocking to see the latest on how easy this is. I've got to get immune system straight with your other tinctures. Thank you you make everthing look so easy. Got to get that comfrey and other natural plants around my area to help build immune.
Thank you for your videos Heidi! 💜
Im learning so much it's incredible.
Im just starting with the vinegars, and love the idea of using fruit scraps to get another creation before they go in the compost.
My first batch of pineapple vinegar turned out amazing following your video.
However, I'm now making 3 citrus vinegars and none of them are fizzing in the first week.
1-Orange
2-Cantaloupe
3- Honeydew Melon
The one thing I did differently this time is used bottled spring water. Last time I used distilled water.
Every time I use spring water I always doubt if its treated with something. I know it will contain other minerals that may also effect the process from my home made soap making.
I know you mentioned that the chemicals sprayed on citrus fruit could also stop the vermentation.
Also, the honeydew melon went really thick like syrup within a day but it starting to get the vinegar smell.
Also, they all turned white on top (looks like a calcium buildup at the top of the jar. I keep stirring them every day still.
Any thoughts on this?
Let me link you to a couple of videos that may be helpful.
Why Won't My Vinegar Bubble?: ua-cam.com/video/jOpBdILqHw0/v-deo.html
What is On My Vinegar?: ua-cam.com/video/qOSBQfopQxA/v-deo.html
Hi Heidi, God is good all the time❤❤❤
Wow, sorry to hear that about your frozen scraps. I make almost all my vinegars from frozen scraps and never had that problem! Thanks for your videos - you gave me the courage to try all kinds of experiments, and it’s been great fun!!!!
Knowing what I know now, I think I would have done better if I had added to those particular batches either some fermentation starter or vinegar mother to get them going. Not that it matters, I always have lots of healthy vinegars from everything else :)
I just found your "What is on my Vinegar and Other Questions" video. Thanks
Wow, God is good, so good, I am about halfway through making my first apple vinegar, and had questions, thank you so much! You have sweetly answered my questions, thank you. I also just cut another skirt out, so glad to have been given a few older sheets : ) It is also helping me use some leftover materials from other clothes. Thank you, there may be order some day in the sewing pile! Heidi, I pray God blesses you.
Order in the sewing pile?! I keep trying to make order of my fabrics but they just keep getting more out of hand! haha
Oh my gosh this has been so clarifying and helpful!!!! Thank you Heidi!!!❤❤❤
I am so glad I watched this, was just about ready to dump my strawberry vinegar, then saw the white floating things are wax and not to be concerned. Thanks for the video.
Glad you caught yourself before tossing it! Unfortunately, I threw out a nice organic banana peel vinegar because I thought the Kham yeast was a problem! 😢
Thank you Heidi, you explained everything very clearly
Your videos are so tremendously helpful to me! Thank you so much for your great descriptions. I’m learning so much…even at age 71, I’m still learning every day.
Good Day to you Heidi, I made several varieties of vinegar last month and am pouring up this week, the apple did great and has a powerful taste, today I am pouring up the flower and fruit ones, and next week I will pour up the citrus. Thank you so much for sharing all the wonderful information you do. I have made acv before yet, it as been so long ago and I have never tried the others, but am so pleased with my outcome. My chickens loved the left overs
Have a great week end and continued blessings in all you set your hands to do. And congratulations to you all on your new grandblessing. In Joy
Love, love, love your vinegar recipes. I made BlackBerry vinegar from your recipe and used it to make an awesome salad dressing.
Heidi, binging on your playlists! Always love your intro! -Kristy in Missouri 😀
Thank you Kristy!
Thank you so much for all of this information! I'm new to making my own vinegar but have made kombucha and jun before. This was so helpful to know I was going the right direction.
This video is my most thorough on one actually making vinegar: ua-cam.com/video/XQ2O-pt1EVs/v-deo.html
Wonderful, I am making Vinegar in Kashmir with my orchard 🍎 apples , did it just a chance, its come up amazing.your videos are very helpful, thanks
How did I miss this video!! When I thru my scobi out it had cam? yeast on it. I thought it was bad. The pic was great!!! Thanks again Heidi for your knowledge🥰🥰🥰
You are always such a wealth of info, thank you so much for sharing your wisdom, blessings sweet friend
Thank you!
Excellent information. Thanks for sharing. Blessings!
I’m loving all the videos on making vinegars!! Thanks for the valuable information. 💖
First time here, love the video. Thank you for all the information.
This is what happens when I fall behind in your videos! I just threw out a lime and thyme vinegar because of mold and now I find out I didn't have to lol ahhh well. At least I know for next time 😁 thanks Heidi
Thank you for the great videos . I have been learning lots and started 3 different vinegars 10 days ago.
Thank you so much for clearing up all my questions! Now I know I was doing it all right and my vinegar is fine. Thank you. 😁
Thanks Heidi, this was nicely explained. God bless!
Thankyou thank you .
Thank you. God Bless~
Apple cider vinegar that maybe not I have an a appealing taste can be always use for taking rust off of Rusty things that you want to make new again, ACV works really works you'd be amazed while soaking a rusty object in apple cider vinegar until its showing signs of 3 or more days soaking and rinsing it off it works incredibly well.
Thank You for sharing your knowledge and experience*♡*
Very helpful!
That answered my problem, I think I add too much sugar. Your the best!
Awesome info, ty
Thank you for all this information. I'm starting to make my own Apple Cider vinegar so this really helps me know what's going to happen.
Best way to get rid of vinegar eels is stick an air-lock on for just a week and suffocate them.. :)
Another way is to vacuum seal the jar.
@@cxoot you can only do that for vinegar that is old and stopped gasing. Otherwise it will explode.. :)
Ty ty ty great information
Oops! I have vinegar 'processing' now that is from frozen lemon peels and I'm hoping that it'll be and stay good. Since I generally use 1/2 a lemon a day, I thought that throwing the peels in the freezer would be the best way to store them until I had enough for a batch. I hate to waste them, especially since they're organic. I guess we'll find out! I'll let you know if it gets weird. Cross your fingers!
If it is bubbling, then it will be fine :)
@@RainCountryHomestead It's bubbling BIG time! So much so that I've taken to stirring it at least 3 times a day instead of just once.
I finally got a vinegar scoby & since made 3 batches of kombucha.. :)
Rocks work well for weights and inexpensive too.
It depends on the rocks and the type of vinegar really. Stirring is simply the best method in my humble opinion
I really like your podcasts and your teaching there. Please give me an answer as I am wondering if I should by another scoby and start all over again. Thank you again.
Just saw your last question and answered it but please keep in mind that I am very busy with many other jobs and projects (such as the custom order skirt I am working on right now) so I am not always available to monitor the chat. I do my best to read comments and answer questions as time allows but if I do not get to it immediately, just be patient with me, I will as soon as I am able :)
I luv ya for all you teach & do I thank Mary for mentioning you on her site my ? Is I tried looking though the comments but I'm excited to try the rasain vinegar do we have to stir it once a day like the others I did an apple & pineapple came out awesome
thanks God is definitely good
Stay safe
May God our Angel's and Rainbows surround all of us 🙏👼😇🌈🥰😍😘💕
Sitrring once a day is always a good habit, especially any time the fruit or herbs are sitting above the surface level, especially during the busiest pahse when it is very active. This can last 3 days to a week.
Thanks to you I've been making different vinegars .I wanted to know if your eyeliner is the same as your mascara? It looks great on you.
I still have some organic stick eyeliner I stocked up on years ago I am working through but I have used my mascara as an eyeliner several times
Okay thanks
I just love binging on all ur videos while I’m in the garden or just cooking! I’ve been saving my banana peels in the freezer so I have enough to make into vinegar. So my question is Can u make a continuous brew like vinegar by just adding peels over time? Will that still turn into vinegar & is it a different process?
Depends on what you mean by continuous. If you mean starting one and adding to it as you go until you get plenty of peels in the jar, then yes, that is what I do with banana peels. As long as it does not take more than a week to get it full of peels, it should be fine. The problem with freezing is it turns them black and that may in turn give the vinegar a very odd color.
Thank you for alk your videos, you are such a blessing! I wanted to ask if this natural mold ( by the way, is a sign that is all natural !!!) is the same as the one from penicillin was made from? 😊 All the to best everyone and thank you again! ❤
Now that is a good question that I do not know the answer to but sounds like a good one to look into. I see the vinegar mold as totally harmless myself but it is possible it could be one of those that any of the "cillians" could be derived from
Thank you ! ❤
Question: I am making a mango vinegar and someone warned me the skins have the same chemicals as poison ivy. How do you use your mango vinegar? Thank you so much for sharing important information. ❤
I have eaten mango skins, they are bitter but healthy. Never had an issue though I have had another person say the same thing about them. However, the reason most people have a reaction to poison ivy is because they are allergic to it. Not everyone is. I would guess the same would apply to mango skins. I use my mango vinegar for food and cleaning but if people are concerned, save it for cleaning only
@@RainCountryHomestead I have heard mango skins can be contaminated with salmonella bacterial substances. Washing everything is important.
@@RainCountryHomestead Heidi, would you talk about in a video with carrots sweet carrots sticks preps with dill another batch with ginger. I'd like to make them and I like to see you do a video on CARROTS can't wait the children will love them first and foremost it's a healthy snack. thank you see you in the next video Selah shalom from my home to your home.
Thanks for your videos, Heidi, you are a great teacher! I started two vinegars this week and have a couple of questions.
One, when you stir all of your vinegars do you rinse the stir stick in between each one, or do you just go from one to the next with no rinse/clean in between?
Two, this is actually two questions
2a) I am making a vinegar with the peels from 4 lemons and I put 4 oz of piloncillo/panela in it (natural, unrefined cane sugar from Latin America). The peels are floating on top, but I am stirring nearly every day. They are exposed to the air and of course, this morning after having missed a day for the first time, I had a bit of mold on some exposed fruit. I just stirred it in and resolved to do better....should I be weighing that fruit down, perhaps at the beginning, especially? Is it better if it is not exposed? I don't know how I would weigh it down if I wanted to be stirring daily.
2b) Is there any culinary use for lemon/citrus vinegar rather than cleaning? I thought mine might taste better if I used the piloncillo, because that is sort of like a brown sugar, although it has no molasses in it. Plus, I have all this piloncillo here and don't use it much, as I am diabetic. I put 4.4 oz...equal to about 1/4th cup, although I did it by weight, not measure....hopefully that's the same and not too much.
Sorry so long, thank you again!
I just stir them all without rinsing in between. Since I have to keep most of them in the other room, that would be a lot of running back and forth.
As far as using the citrus vinegar for other things, depends on the peels you use, grapefruit and lime peels will make it very bitter and orange can do this sometimes too. That is one reason I reserve it for cleaning
I find weighing the fruit down to be pointless and does not allow as much oxygen exposure. Eventually the peels and/or herbs will sink below the surface and you will not need to continue stirring through the whole process
@@RainCountryHomestead Thank you for your thorough reply!
I started a rose petal vinegar but didn't have very many petals. Can I add more petals? It's a week old. Thanks sweetie, your the best!
Yep, you sure can, that is what I often do is just add more as I go :)
@@RainCountryHomestead Thanks! That's great! 💖
I made a scoby for Kombucha. It worked very well. I Think found the way to make it on the channel "Better Done Yourself."
I did get a kombucha scoby from my second trial (this video was recorded over three weeks ago). It worked well but then I tossed it because I do not like kombucha, I only tried it to see if it would work
I live your vinegar videos! I think I have a ten year supply now.lol I have made vinegar from everything from the garden this year.
Now that garden is about done.... I juice every morning, typically I juice spinach, carrot, pomegranate, apple, ginger. I feed the pulp to the chickens; could I make vinegar from the pulp? I think I'll try a batch.
O yes, I am sure you can, just like I did with the apples I pressed for cider
The now.lol was not intended to be a link. I didn't know it was a thing.
@@susanmarsh5648 It happens all the time, if there is no space after a period and before the next word, it automatically shows as a link, haha
I have several vinegars going. They are at 4 weeks right now and are testing at 4.0. The thing is, a couple of them (tangerine peel and apple core) are still having a thin layer of Kham yeast form daily. My understanding was that when they reached acidity, that would stop.
The yeast will not stop developing until after you strain it but it may still do that even after that. One thing I need to point out is that it is best if the vinegar tests at 3.5 or lower. Make sure you are using universal pH strips, not the ones that only read as low as 4.0
@@RainCountryHomestead Yes, mine are Universal and do go lower. Is there any way to get it more acidic? Will more time do it?
I wish mine would grow scobys but it never does. Oh well still better to make my own rather than to buy. Thanks for your great content
Not all will, the ones that I make that are most likely to are apple and peach and it is a bit rare I get them on any other vinegars
Ended up making wine. 🥺
Putting it in the dark cabinet and waiting.
If you wanted wine, that is good, but if not, you did not allow it to ferment fully with only a cloth or filter over it so it gets the needed oxygen to turn to vinegar
Hi Heidi,
Love all the information you share. Could you explain a little more about making vinegar from juice please. I have a 1/2 gallon of “cooked” apple juice in the fridge but no SCOBY or sediment. Can I use organic apple cider vinegar & organic cane sugar instead? If so, how much? Thank You Joyce
Not exactly sure what you are asking about the apple cider vinegar. Do you mean as a starter? If so, yes, making sure you get some of that sediment that should be at the bottom of the vinegar, add in about a quarter cup per quart jar. You can also use a fermentation starter (I have several videos on how to make one) which will be even more lively. Same ratio. You may not need to add sugar if the juice itself is pretty sweet but if you do, start with a quarter cup, no more. You can also wait until the juice gets very fizzy, then add in the sugar. That should be about 2-5 days after starting it
If I'm going to be away for a week will an apple vinegar go bad? I'm concerned that if it doesn't get stirred for that length of time the apples will surface and mold will develop. I'd love to hear your advise on this. Thank you for your time and for all your wonderful videos
.
It depends on how far along it is while you are gone, if it is already a week or so in, it should be fine
@@RainCountryHomestead Dear Heidi, thank you for this information. I've searched the internet and couldn't find anything about this. I'd prefer not to have to take my developing apple cider vinegar on a 6 hour road trip. There are no sites along the drive for it entertainment. heee hee he
@@jojow8416 hahaha! Besides, the road trip may cause it to bubble over with excitment, and that would be messy!
@@RainCountryHomestead I never thought about the bubble factor. OK, my little bubbler will be HOME ALONE doing what ferments do, developing a sour personality.
@@jojow8416 Haha! :D
I learn many things from your videos.......very informative.....u had done quite a research....thanks for sharing it with us.....respectfully I have to say....there is much more to vinegars than Ph ...and acids.....It is more sacred to us than wine or champane to some ......no home can fall to bad times which has vinegars....it is a good medicinal drink.......thats in Islamic teahings......it is to be made with pure fruits without any water...except when necessary with those fruits which r dry....like dates......thank you......please make a balsamic like vinegar.........I ,ll forward to it.............thanks again......
This older video you are commenting on was just answering some basic questions. I have a great many videos just on vinegar alone, including the very many herbs and fruits one can make them from and even one just on the many uses for it. However, a true balsamic vinegar takes at least 12 years to make and requires the juice from two specific verities of grapes that can only be found in a certain part of Italy. So while some may make a suitable counterfeit, unless they are getting those grapes and aging it for 12 years or more, it is not a true balsamic vinegar.
Heidi, would the decorative glass pebble-y type things they sell for beautifying flower arrangements and around the bases of candles float? I can't work out if it's the mass or the material that makes the 'Ball Pucks' float in the mason jars. The stones would probably sink right? I mean they do in rivers. You have really great dollar stores over there don't you? I bet you can get the beads at one of them, it'd be worth an experiment for the rock-bottom, Ha ha pun not intentional, or should that be ho-ho-ho 🎅🎅🏻🎅🏻
Those would sink so unless they were put it a ziplock bag, it would not be worth the hassle. Stirring is easy and as I said in the video, even if mold develops on the surface, it is no big deal but I have not had mold at all since stirring at least every couple days or so.
God is good all the time! I Love your videos! Today I am wondering what you use all these vinegars for? I'm thinking it must be something good?
Someday I should shoot an update but really nothing has changed in the many ways I use them from this old video here: ua-cam.com/video/D0Id73YiV1s/v-deo.html
I wish I had chickens. I live in the city and I don’t want to feed the pidgeons
so hey Lady, can you make vinegar from any flower? just the petals? or do you have to add fruit too, or just suger? I might give this a try, I want to do the shampoo you make... but I'm wondering if some flower petals aren't good for your hair? anywho... thanks again for all the info... have a Blessed Christmas!! :)
I would say any flower will work for making vinegar, I would avoid anything toxic, same goes for the shampoo. Here is the last floral vinegar making video I put out but I do have others. I usually do not add fruit to them:
ua-cam.com/video/srqq69hBOQ8/v-deo.html
Singapore here
Hey Heidi! So I started a apple vinegar a couple weeks ago and it seems like it's doing great very bubbly, and I stir it every day. I did what you did and put a cotton clothe on top with rubber band but now it smells like wine, so my question is will it smell like wine in the process? I know it's not done yet but curious if that's part of the process.
Yes, that is a normal part of the process especially right around the two week mark as much of the sugar have been converted into alcohol. That is the first step. Second step is for the oxygen exposure to turn the alcohol into vinegar
@@RainCountryHomestead Thank you 😊
I went all gung ho when I first learned from you how to make vinegar.
I have found that kahm yeast seems to give the vinegar an off odor and I haven’t been able to find a way to strain it out well.
The vinegar still has the kahm yeast floating even after scooping what I can off and straining it with cheesecloth. I made a floral vinegar with dried flowers that I wanted to use on my hair but it looks yucky with the yeast in it. 😛 Any hints on that?
When that happens to mine, I just use it as a cleaning vinegar
Good morning Heidi,
I don't have a very warm house. Do I need to wait until it is warmer in my home to make vinegar, or will it turn into vinegar when it is cold. I live in North Texas.
No, you do not have to wait, our house is usually pretty cold most of the year and I am always making vinegar
Thank you! Can I use mountain mint for anything? Have a bunch of it for honey bees.
Any edible herb, fruit, or vegetable
Our first attempt got mold on top AFTER the apples were strained out, but they were fresh and not frozen. Not sure why, but we are trying again!
Was this after it was finished?
@@RainCountryHomestead I think it was still in the waiting period.... but before seeing your instructions, and a couple of others, we had gone by a different person who had it sitting for months as opposed to weeks! So, being clueless as I am, I guess I can't really say if it was finished or not lol! We wondered if our sugar to water ratio was off, if it had too much sugar. That first time, we had stirred it daily, so this time I was hands off and left it alone. Apples above the surface had some mold, but I discarded all of them and strained the liquid, and now is the part where it sits longer. After watching your Q & A, I'm thinking I should've stirred it at least a little... "If at first you don't succeed...!" In the meantime, I'll watch more and continue learning!
@@heartsandmindsathome Vinegar is typically done at around 30 days, this can vary though and sometimes take up to 6 weeks. Sugar content, though it does not need to be exact, does matter. too much will kill it, too little will make a week product. However, the thing I learned a few years ago that surprised me is that if left exposed to the air or stored without an air tight lid, the vinegar will go back to water as it virtually cleans itself up after eating through the sugars so then you are just left with nasty, moldy water so leaving the vinegar for several months with only a cloth over it could do the same unless one was feeding it sugar through most of the process
@@RainCountryHomestead Wow! That is SO interesting!! Thank you so much. :) All I could think was, 'Well, they're up north where it's cold and we're in Texas, so maybe theirs does take longer.' (I don't know)... I'm really glad to be reassured that a month to 6 weeks is good! I look forward to seeing how this batch goes. Thanks again!
@@RainCountryHomestead Hi again! I'm at the point now where it should be done... comparing with my Bragg ACV in the pantry, my homemade version is cloudier and not as strongly fermented smelling. I am hesitant to try it due the the fact there was a spec of mold on top after removing the apples (that went away after the first day though)! I wish I could send a picture and have you come smell it LOL! 🙈 If there WERE still mold, would it be on the surface? Can I be 100% certain the whitish stuff at the bottom of the jar is the mother? I'm obviously not yet confident in my vinegar making abilities (or lack thereof). 🙃
Hi Heidi! Love your show. I've been making a lot of vinegar and one jar of orange and lemon was really thick and slimy. Any idea what went wrong? 1 quart jar and a 1/4 cup sugar was used. Thank you! Lori
I have had that happen before and tossed it. Whenever a ferment turns slimy, it means it never actually fermented so it spoiled.
We have a abundance of cherokee tan pumpkins this year. Would they make a good vinegar if I chopped one up and added sugar?
I am sure it would as any edible thing can be used to make vinegar so give it a try!
I have a dumb question. You said just about anything can be used to make vinegar, so is it possible to use dried herbs to make the vinegar and then use that vinegar to make an extract? As usual, love your videos and have made several of your tinctures and they are great. You have truly been a blessing.
Yep, you can do that! :D
@@RainCountryHomestead Thank you so much for yor quick reply. I'm starting it now. :-}
My dog loves scobies, good thing as I don't have any chickens. Thank you so much for your videos! BTW how much sugar do I need for Apple skin and core vinegar? I started with 1/4 cup, how do I know I need more?
Ah, you just answered my question, if it's not bubbly enough, add more sugar. Also, I'm using a quart jar. So I should be fine with 1/4 cup sugar.
Yes, that sounds like plenty for that size
I use cheese cloth
I also heard that vinegar best forms in a 6-9% alcoholic solution. Higher than 12 and lower than 6 won't be viable for acetic acid bacteria....
The mould made my apple cider small ‘dusty’ and it has not disappeared. I have put it into a Asian fermentation bottle with the water airlock.
Why would you put an airlock on it? If you are still trying to make vinegar, it needs oxygen exposure. The airlock will only allow it to turn to wine but not to vinegar.
I recommend you watch this video: ua-cam.com/video/sVtw_E9Nm1Q/v-deo.html
This is not completely on the subject about vinegar but kombucha I am very new to doing this and so... If I use darker tea does that make the color of the scoby darker as well? My fermented tea seems to be ok except the scoby really dark and thinner as well. Is this ok?
Yes, that is to be expected in color, it will also thicken up in time with each use
Thanks for these informative vids.
Can you please suggest the ratio of fruit : water : sugar for making vinegar??
I have a good many vinegar making videos that are not Q and A but just showing how to make vinegar right from the start showing how much fruit or herbs, water and sugar I put but really, I do not measure the fruit or herbs. I just fill up the jar according to what I am using and that will vary depending on what it is and how dense it is. The sugar will be 1/4 cup to 1/2 per half gallon but again, this depends on what type of vinegar I am making. I believe I linked to at least one of the videos in the description box
Hi! I'm loving your vinegar videos - I'm in France, making apple cider, red wine and beer vineragrs! Have you done a video on beer vinegar? Thanks!
Nope, I have not done that one
@@RainCountryHomestead Oh! Are you going to do one.....???
Probably not, I have so much vinegar now and my vinegars are based on what I have a lot of already. For example in the summer I make a lot of the floral vinegars with rose, marshmallow, nasturtiums, lavender, calendula, et cetera, and also peach vinegars made from the peels and pits when I am canning a bunch up. In the fall I use apple scraps from making apple butters, dried apples, and cider from our own apples.
@@RainCountryHomestead OK, that all sounds great, but I understand. I've just put 10L of my husband's not-so-great home-made beer on the go with some of my own cider vinegar 'mother', so we'll see what happens. Thanks for your videos, I'll keep watching! All the best from Europe!
I would assume that simply covering it with a cloth and letting it be for at least two weeks to a month should do the trick but adding that mother would help to
When you say "bubbly enough" how bubbly is that? I'm making my first orange peel vinegar. It's a little bubbly, there's some bubbles lining around the top along the glass? I would send you a picture if I knew how.
Thanks sweetie! I really appreciate all you do! ❤
It will get very fizzy. My email address is always in the description box below every video but I will give it to you here: raincountryhomestead@gmail.com
I just checked my first batch of apple cider vinegar after 1 month from fresh apple scrapes and it didn't get very acidic. I used your suggestion of stirring it everyday for the first 2 weeks and then let it just set for the remainder of the time. I haven't strained it out, but the smell isn't very vinegary. Is there anything I can do to try to help it along at this point or should I just try a new batch? Thank You!
Let it sit for a couple more weeks first and see if it changes. It may not have had enough sugar.
Hi. Thanks for sharing your expertise with us. I have kham yeast forming on a lime vinegar I am making. I waited 2 weeks and strained out the fruit and I am leaving it for another 2 weeks. Will the yeast make the flavour unpleasant? If it wont taste good, are there other uses for the vinegar?
How can I tell for sure if it's kham yeast forming or a scoby?
Thanks again.
A scoby is very gelatinous where the yeast is not and only makes a thin layer. Sometimes simply straining out the yeast can keep it from changing the flavor but not always. When that happens i use those vinegars to put in the chicken's water or for cleaning
@@RainCountryHomestead Thanks so much for the prompt and informative response. You are awesome.
My vinegar was a huge fail. Forgot it for a whole week(I have memory problems. REALLY!!!!). n top totally covered in mold. Tried to scoop it off but that just spread it all in vinegar. Looked like the stuff in bottom of your vinegar I’ll try again.
Do you scrape off the film that develops before stirring it?
Should you remove the scoby after vinegar is finished if it continues to form? Can you feed it to your 🐕 dog? Help
You can leave it. If your dog eats them, yes, you can feel it to the dog. Here is the video I did on SCOBYs: ua-cam.com/video/JGbolygJoKY/v-deo.html
Hello Heidi. If heard its possible to convert a vinegar to a kombucha scobie. True? I'm an absolute beginner but love it already. Thank you!
Yes, it is possible though I have only tried once. While I did start to develop a kombucha scoby from the vinegar scoby, it did not get very big but I could have continued working with it if I even liked kombucha and feel certain I could have ended up with good results
Don’t you have a lot of evaporation happening with just a cloth? I have a coffee filter over mine and it’s lost about 1 cup of the liquid in my gallon jars after 6 weeks of sitting (I stirred everyday for 2 weeks, then 3 times a week for the last 4 weeks of the 6weeks so far). I also don’t see a mother growing and the liquid seems “syrupy” yet. Also, my apples still float. I also added 1C of sugar to my water and apples when I first made it to my gallon jar. I did add 1/4 cup of organic apple cider vinegar to it at week 4 because it was syrupy. It smells like wine right now at 6 weeks. Should I keep going? What am I doing wrong? No sign of mold at all at the moment. TY
If you are making a half gallon like I do, one cup of sugar was quite a bit to add in the first place. When I am making a fruit based vinegar, I typically only add a quarter cup of sugar unless it is all scraps and the fruit is not very sweet, then I will go up to a half cup. The reason yours is syrupy and taking so long is the amount of sugar you added. Then adding more just prolonged it further making it more syrupy. Too much sugar can even stop or prevent a complete fermentation
@@RainCountryHomestead it was 1 gallon that I was making, not 1/2 gallon. When I started I filled my gallon jar 1/2 full of cut up apples, added 1 cup of sugar and filled the gallon jar with our well water. I didn’t add anymore sugar after the initial 1 cup. I did put a glass weight on top to stop it from the liquid from evaporating at the 4 week mark, so it had the weight on for 2 weeks. Maybe with the weight it didn’t get enough “air” to it. I have it sitting in the dark in my pantry. Should I just let it set on my cupboard? Should I just start over or keep going. I put just a cloth on it now and took the weight off. TY
@@ronnaalthoff9175 The well water could possibly be the problem if it has a high mineral content and was not filtered first. If there is a chance at all for it to turn to vinegar, yes, you would need to take off the glass weight and put a cloth or coffee filter over the opening
My ACV (to be) is 3 weeks old. I cover with just a coffee filter and rubber band. I stir every day but it seems to have stopped bubbling. Do I need to add a bit more Surat or since it is 3 weeks old now do I strain it? It smells like alcohol right now.
At this stage I would not add more sugar. It has gone through the first stage of going from sugar to alcohol, as it should, Now it needs to sit for at least another week, maybe two, to finish out the second stage of going from alcohol to vinegar
❤Question: I’m here watching several of your vinegar videos. You make it look so simple and yet mine just isn’t working. I’ve tried to do my first batch with citrus peels. It’s been about 40 days and I’m only at a PH of about 4. It doesn’t seem to be getting any more acidic and it doesn’t taste or smell like vinegar. (It is not sweet either.). Can I add more sugar at this stage to see if I can get it going again, or do you think it’s not going to happen since it’s been so long? I’m considering starting over again but I don’t want to give up if there’s still hope for it.
Thank you for being there to ask these questions to!! 😊
I did a video where I covered common issues as to why some vinegars (and other ferments) may not be fermenting as they should: ua-cam.com/video/Yn-ILAtgzD8/v-deo.html
@@RainCountryHomestead Thank you!
Love your videos. I’m new to making vinegars and this video I found to be very helpful. Thank you. My question is I brought the same ph strips you showed in the video but I’m confused how to read the strip. There are 4 boxes on each strip which box shows the ph level? Please get back to me, thank you again. ❤
I just compare all the colors. I do not know what each one stands for but they should all match up to the colors on the chart given
I can’t remember if I put in sugar. I made wild blueberry vinegar. I never really saw bubbles. There was a Scooby I think on the top but it’s no longer there. Can I still use it? Thank you.
You would have to check it and see. Taste and smell are pretty good indicators as to whether or not it is vinegar
Mine was in the closet since Feb. it smells like vinegar with a thin flake white substance on top.
I'm thinking about making a vinegar that will clean the house and laundry and smells fantastic. I've got lemons basil and mint in my yard. Have you made such a combo and what are your thoughts about it Heidi? Thank you so much for all of your extraordinary videos.
I have made a great many different varieties that there are some I cannot remember. I do not use basil as it is a precious one since I can only grow smaller amounts at a time but I do and have used cedar, rosemary, juniper, mints, oregano and more, sometimes combined with fruits or flowers and sometimes alone. A recent one that smells great has been my nasturtium flower and rosemary, I made it for my hair but it would be a nice one for cleaning
@@RainCountryHomestead oh I forgot I have oregano. Thanks I'm glad you mentioned that. Ok. Do you use any of the vinegars in your clothes wash? I use baking soda raw salt and hemp soap or I use apple cider vinegar in place of the baking soda. It works well but now I'd like to try using my own vinegar for the wash.
@@jeffsansone7576 Yes, I do sometimes. Here is my natural laundry powder recipe that is also good for other uses: ua-cam.com/video/FB4LDBZLoIU/v-deo.html
So, I forgot to weigh down my fruit and it has white mold on top. So, I should get the fruit and all out and let it finish up like that or just get the mold out....or can I push all of it back in mold and all and keep going?
You can lift out the top layer now and stir or you can let it be until it is done then lift it out and strain