I know someone who has a white oak wine cask that was used to age a batch of red wine. I should see if he will sell it to me, or I can talk him into using it to age a batch of raspberry vinegar in it for a few years. 😋
Great idea. :) But raspberry vinegar makes itself in just a few months time, and you'll want to use it up in a year's time, so it doesn't mellow and loose its acetic acid content.
What, no stink bugs? Good job! You have a great presentation style. Thank you for taking the time to make this. I was looking around for vinegar tutorials and this came up near the top of the list - and it was well-deserved! You make it seem so easy that even *I* can do this!
I love making homemade vinegars. I use vinegar for everything from cleaning to fabric softener. I use it in cooking. I use it in anything I can use it in, because it is so cheap and easy to make ❤ We certainly use a different 'recipe' though.
So I tried making a strawberry vinegar this method about 2 months ago. I had mold growing on top during the water infusion stage. I removed the moldy top layer. After straining the berries out, I had a moldy layer grow on top of the liquid during fermentation, I removed it and move the vinegar to another jar to continue fermenting. I just checked my jar and there are 2 fuzzy mold spots floating on the top. At what point is it too much mold? Should I have tossed it out during water infusion and started over? I measure the pH and it's about a 3, so it's acidic, just looks gross.
Did you strain everything through a cloth? It sounds like you either had something floating on the surface of your juice (giving mold a chance to grow) or you let the berries infuse in the water for too long and you now have thick, gummy bits floating in your juice. Try skimming everything off the surface of your liquid and pour it through 2-3 layers of cloth to catch any gooey bits that might have formed. You need pure liquid juice to prevent mold!
@@atraditionallife858 Sounds like my cheesecloth might not have been thick enough to strain all the bits out. I'll give it a try with a thicker towel next time. Thanks! 🙂
I read somewhere that white mold is not a bad thing and part of the "good bacteria", whilst bright coloured molds like pink, yellow, green are the ones to be wary of. Is this correct?
Chicken food! :) You can try using them in a smoothie, but they're usually very bland in flavor and extremely mushy in texture. Not very appetizing, but you can try adding them to something if you like. Just make sure there's no mold growth. :)
I know someone who has a white oak wine cask that was used to age a batch of red wine. I should see if he will sell it to me, or I can talk him into using it to age a batch of raspberry vinegar in it for a few years. 😋
Great idea. :) But raspberry vinegar makes itself in just a few months time, and you'll want to use it up in a year's time, so it doesn't mellow and loose its acetic acid content.
I never knew you could even do this! I am so happy I came across your channel :)
I hope you'll give it a try! :)
What, no stink bugs?
Good job! You have a great presentation style.
Thank you for taking the time to make this. I was looking around for vinegar tutorials and this came up near the top of the list - and it was well-deserved! You make it seem so easy that even *I* can do this!
It's very easy to do from scratch. Good luck!
I love making homemade vinegars. I use vinegar for everything from cleaning to fabric softener. I use it in cooking. I use it in anything I can use it in, because it is so cheap and easy to make ❤ We certainly use a different 'recipe' though.
Glad to meet another vinegar maker! I love using homemade fruit vinegars in my culinary works in the kitchen. So delicious! And good for you too.
This vinegar, is wonderful.
I love the pioneering knowledge good stuff 👌😎
So I tried making a strawberry vinegar this method about 2 months ago. I had mold growing on top during the water infusion stage. I removed the moldy top layer. After straining the berries out, I had a moldy layer grow on top of the liquid during fermentation, I removed it and move the vinegar to another jar to continue fermenting. I just checked my jar and there are 2 fuzzy mold spots floating on the top. At what point is it too much mold? Should I have tossed it out during water infusion and started over? I measure the pH and it's about a 3, so it's acidic, just looks gross.
Did you strain everything through a cloth? It sounds like you either had something floating on the surface of your juice (giving mold a chance to grow) or you let the berries infuse in the water for too long and you now have thick, gummy bits floating in your juice. Try skimming everything off the surface of your liquid and pour it through 2-3 layers of cloth to catch any gooey bits that might have formed. You need pure liquid juice to prevent mold!
@@atraditionallife858 Sounds like my cheesecloth might not have been thick enough to strain all the bits out. I'll give it a try with a thicker towel next time. Thanks! 🙂
I read somewhere that white mold is not a bad thing and part of the "good bacteria", whilst bright coloured molds like pink, yellow, green are the ones to be wary of. Is this correct?
What are the uses of raspberry vinegar ?
I love using it in salad dressings, meat marinades and shrubs (haymaker's punch).
is there a use for the raspberries after straining them out of the water?
Chicken food! :) You can try using them in a smoothie, but they're usually very bland in flavor and extremely mushy in texture. Not very appetizing, but you can try adding them to something if you like. Just make sure there's no mold growth. :)
@@atraditionallife858 Thank You
You are amazing!