Anyone making their own vinegar?

Discussion in 'Food - Cooking, Preserving & Fermentation' started by MichelleMD, Jan 21, 2016.

  1. Comfort

    Comfort Well-Known Member Premium Member

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    A fairly simple process really
     
  2. Grover64

    Grover64 Member Premium Member

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    I make my vinegar in the warmer months in SE Qld by letting my kombucha ferment for about 4 weeks. once it gets to the taste that I want I bottle it with a few different spices and herbs such as: garlic, basil, chilli, hibiscus and lavender.
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  3. Daniel.Mav

    Daniel.Mav Well-Known Member Premium Member

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    I tried this Last year with left over organic apple peels and cores. It worked a treat. I half filled the jar with Apple scraps then poured in a 150ml bottle of organic raw apple cider vinegar with the mother and topped it off with boiled (and cooled) water. After 4 or so months there was a Scoby on top and now the Scoby is about 2inches thick. Awesome flavour too!
     
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  4. Bea

    Bea Active Member Premium Member

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    i have been making apple cider vinegar for over a year. I have experimented with different apples. The sweetest ones are quite soft and it all turns into a kinda sludge. Unless I am willing to wait for the first drain thru with cheesecloth I really hate it. I tried green, granny smith apples and there just isnt enough sugar in them. so back to whatever organic sweet apples i can find at the organic market. The recipe I use only makes about one quart of vinegar by using ten apples, about 3 quarts of water, or just to cover, to which has been added 3 T of sugar - one T per quart - in a one gallon jar. I leave it covered with cheesecloth and with a weight to keep the apples under water and with a nearly 2 inch headroom, for about three weeks; drain, return to the same bottle, and leave for four or more weeks, stirring every few days. then I strain again and bottle. I use mostly cosmetically and for meat broths.
     
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  5. Bea

    Bea Active Member Premium Member

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    someone also mentioned the idea of probiotics. My first six months in Ecuador were a near nightmare physically. My first day i was at a market and bought a smoothy in Loja. turns out these markets never use bottled water. i was sick for nearly six months, lost 40 pounds and ended with a severe case of dehydration and bronchitis. thankfully I only needed a few hours on a drip in the local clinic and thereafter antibiotics and four day daily trips to the clinic for a respirator treatment. My immune system was nearly shot. I went to a local MD who put me on a vitamin c drip for a couple of hours and recommended 1000ml of omega three and vit c per day. I have been doing that everyday for three years along with Vit B12 (I am 68) and the best multi I can find, because ya' never know and i still pick up bugs once in awhile. However, I had done research on probiotics and I make maybe two batches of water kefir every week and use use it to swallow meds and supplements. I seriously feel the kefir, more than meds saved my life cause it keeps adding good stuff to my innards. Other people make milk kefir but it doesnt agree with me! when I get some sort of infection, and all gringos do, I take the kefir water and a liquid probiotic in a capsule, along with the antibiotics. People swear by yogurt but unless you make your own the probiotics are compromised or frankly non-existent in the commercial stuff. me? i am just not a yogurt fan and only make once in awhile. Goat milk stuff is by far the tastiest. Just thought I would throw i this info.
     
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  6. Margarita Castaneda

    Margarita Castaneda Member Premium Member GOLD

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    Michelle: Hello, yes I got this from Heidi from Rain Country. Heidi and Pat her husband are so great...good instructors within their own rights. Look her up on you tube however; I started Pineapple vinegar. It turn out really good for the first time. Save the Pineapple when you cut it, place in a Mason Jar with half cup of white sugar and 3/4 of water in your jar. Put 1/4 cup Red Apple Vinegar with the Mother into the Mason Jar. Place lid on the jar, shake the jar to mix then uncover and place a cloth around the top of the jar, secure with a rubber bang. Ferment for 5 weeks. This can be done with edible flowers, peels from your fruit just about anything. Have fun!
     
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