Vinegar Making Q&A
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- čas přidán 21. 08. 2024
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NOTE: This information is meant for educational purposes only .I am NOT a doctor nor pretend to be one. Nothing I say should be used to replace professional medical counseling. Also, PLEASE do your OWN research!
Heidi, I’m so excited that at the age of 60 thanks to you I at last have the knowledge & wisdom to make my own vinegars among many other this-n-thats you’ve taught me. TYVM!🤗
Thank you Marirose!
I have just made my first batch of blueberry, apple. We will see how it turns out in 30 days. Thank you Heidi
My first batch of AC vinegar I ever made, I didn't know about the need for oxygen, and I made it in a 20 litre bucket and I put the lid on it. It turned out brilliantly. I can only assume it's because I took the lid off every day to give it a good stir, and that must have been enough. Thanks so much for these great videos. I think I'll be busy watching your playlists for the next 6 months!! 😁
Hi Heidi, I made two vinegars so far and has 2 more fermenting as we speak. Additionally, I have a couple of jars of oils infusing also. Thanks so much for information. Really appreciated.
Love this. Ppl don't realize, the sugar isn't for you, it's food for the culture. You get the vinegar the culture produces and the remaining sugar content is not that high.
When the vinegar is completely done, there is not sugar at all remaining
@@RainCountryHomestead See! Love this!
I made a chive flower vinegar using your technique and it is so delicious. Now it's time for me to get creative and combine some herbs with garlic.
I just finished my first batches of vinegar. 2 apple peel/cores and a banana skin/peppermint leaf. All taste like vinegar but when i opened up one of the apple jars, boy the smell of the vinegar was so strong! I guess i did something right. Lol thanks for the help.
Yum!
Your health just radiates from your face, very inspiring
I've been making vinegar for a couple of years now, ever since I watched some of your first vinegar vlogs when you were doing it the old way. Either way seems to work for me and I just love checking it after 30 days and smelling that wonderful vinegar smell. I didn't realize I could stop stirring it after the first couple of weeks when the fruit sinks to the bottom but now I see where that makes sense so thank you for that information.
The stirring in the first two weeks is mostly get stir the fruit and herbs down. Once they sink, there is little need to do so unless you want to.
geez louise... I've been binge watching your videos for the last month or so. And I keep saving you to my "watch later" list after I've watched just for future reference or until I can take notes. I routed to you from another sustainable site but I can't remember which one now. You are probably a decade or so younger than I but holy mackerel I want to be "you" when I grow up...
Haha! Funny because your profile photo makes me think you are younger than me but one can never tell. I am 53 :D Glad you are enjoying our content!
Rain Country well you’ve got me by two years-never would have guessed-so perhaps there’s still hope i’ll be able to catch up! slàinte mhath!
Yes you answered my question 😁 without my asking 👍 You all be Blessed 🙏❤️💕
I just started citrus and rosemary because I had frozen the citrus peels ( lemon and lime). So added rosemary to help with the right bugs for vinegar, and I plan to use for cleaning
I love making vinegar I started a year ago ,so far they all turned out. I have blueberry, and a pear going now .Thank you so much I learned them from watching you. And much more.
God is good all the time. Hallelujah.❤
I puree my combucha scobies when i get to many, and then add it to water and pour it on my plants and they love it
Heidi, keep that "too much sugar" thing on the down-lo...cause I think C&H..is gonna come looking for you. ROFL... I agree 1000% we are eating wwwwaaaaaaaaay tooo much sugar.. Further..for those of you starting to maybe notice some inflammation in your hand, feet joints... you find that the issue is due to BEET SUGAR.... Try to eliminate any known beet sugar you may be consuming..I'd further reduce/eliminat any sugar you can for at least 7 to 10 days..see if that doesn't clear up that joint inflammation issue. What Hedi is showing today on vinegar making..is totally different.. the process of creating the vinegar... the sugar is being consumed in the process.. like when you make kombucha...
Forage Forage, I just made a version of Heidi's cowboy cookies with 0, zilch, nada sugar!!!!! added a bit of mashed banana into the mix and they are plenty sweet with raisins and a little bit of chocolate chips. My problem is: if something is really sweet I will not eat much if any, these "sugar free " cookies I have to seriously restrain myself !!!!
Agreed, when I went on the Ketogenic diet, my joint pains went away. My ankles or knees would hurt sometimes going up and down stairs but as soon as I got on Keto and removed sugar and most of the carbs from my diet, that pain all went away. Also it cleared up some of my asthma symptoms. Now I only need to use my inhaler when I'm around dogs or cats (or other furry critters). I was having to use my inhaler every night before bed but not anymore.
In my opinion most inflammation comes from eating animal foods that come with a bacteria load inevitable during the slaughter process. Yes you can cook meats or pasteurize milk for use but the bodies of the bacteria remain. Imagine getting a transplant from an animal of another species, the body must collect and reject the bacteria carcasses. The white blood cells that do that work don't go back into the bone marrow. They bivouac in places that bring about troublesome inflammation--the joints, the organs, the blood vessels and other places they find to cause problems like arthritis, periodontal, disease, etc. That's my 2 cents, anyway.
Mind blown!! I have tons of herbs in the garden, my lavender for goats milk soap , but to know I can make lavender vinegar!!! Thank you!! I'm watching your videos while I'm storing up my summer harvest :)
Thank you Heidi! Watched this video several times and each time learn something new. Thank you for packing so much of your experience and tips! How do you keep your strainer so shiny and clean? Your happy energy always makes my day. Abundance to you :)
The strainer is stainless steel so it is easy to clean it up just like washing any dish
Hello! Thank you!!! I have been grazing on your videos for almost a week. I also went to your Patreon, and have not yet emailed you. You have a wonderful library. I look at the dates, aka "# years ago" and am able to see how you changed up some of your processes. In my opinion, this helps me. Both my husband and I have seen your videos. Only now are we paying more attention. Starter ferments, vinegars, meads, and wine... YEE HAW!!! I have ground grains for flours for 20+ years. We also eat our chickens to go with our grass fed cow in the freezer. As senior citizens, we need to be able to feed ourselves in our older age! Yes, we love our rural life. Okay, take care. I usually have you up on the big screen so comments are not that easy. But I will make that up to you. One day you will see more comments than there was time to watch!!! And I like that you are on Rumble... Was curious as to the missing "Ep*.*.* & B*.*"... but I can guess! We are right there with you. I have great faith that good will prevail in this great nation of ours. I would like to be here to witness it! Until then, we promote our constitutional government and life as is found in GOD'S words.
I’m excited to get some jars started. Using scraps really appeals to me. Waste not. Thanks. New subbie. ❤
Thank you Soo much for this info. I've been searching for so long on the difference between wine , vinegar ,and the process of. You've helped make it clear to me with your simple explanation. I've been making vinegar for a couple years, and had never ment to make alchohol. But I have actually on accident, and proceeded to give what I thought was a finished apple vinegar to my cat (diluted) for bladder issues. Only to find out later it was alchohol, and that's probably why my cat was throwing up and sleeping more. What I did was decant my vinager after what was a month ferment, into a old vinager jar.(I might of used too much sugar in the first ferment, like you menchioned, and I used the previous scoby on top, maybe it made a air lock? I never stirred it). I wanted to do a second ferment thinking to make it stronger so I added a slice of apple and a couple tablespoon s of sugar. Never new what I did wrong until now. I think another mistake besides probably adding too much sugar in the first ferment, was that I didn't leave no more than a couple inches head space in the neck of the bottle. I left the cap on, and burped it twice a day. I deprived it of enough oxygen doing this? That I created achohol? Anyways been looking for answers. Thank you!(I have well water)
Glad you found this helpful, it does sound like it simply was not getting enough oxygen and possibly too much sugar, it can take awhile for all the sugar to get worked through. It can still become vinegar with that much sugar but would need more time to do. I have actually had some of my vinegars that I did not check, simply filtered and bottled, that were not fully vinegar but somewhere in between. They were still a bit bubbly I realized later when I went to open the bottles.
Awesome video, as always. You have me completely obsessed with vinegar. I think I have a 2 year supply, lol
Someone must want some for Christmas.
Thank you.
first homemade vinegar I had was blueberry vinegar gifted to me by one of my dance students a number of years ago :)
best vid for vinegar out there
O wow, thank you!
Thanks Heidi, you answered my question about Pine!!! I am going it for health but I may have put too much pine needle in, we shall see!!
So excited about this video! Getting ready to start my very first batch of homemade vinegar. Thank you!
Lady, you just keep tossing out casual comments about things I've been wondering that NOBODY ELSE touches on. ❤️
And again, like, just this morning, under your influence, I shoved citrus peels into the jar I started filling a couple days ago with mint, and I looked at the molasses and thought, "There's probably too much of other things in that...." And thought about the brown sugar, but that has molasses in it, and looked at the honey and thought, "That's just sugar," threw the honey in. And now, I'm halfway through the third video of yours that I've watched and you talk about honey and molasses! First it was the herb vinegar you oh so casually mentioned that everyone else seems to think has to mean herbs infused in vinegar!
Good morning At the restaurant I worked for 18 years (Tortilla Flats) California made the Best Strawberry ,rubarb pie With Gramcracker crust ☺️ thanks for sharing.
You do it all! Thank you for sharing your wisdom 🙏
Great vid Heidi - Thanks!
Brown sugar vinegar. 1850's recipes
Using brown sugar, A VERY NICE RECIPE
To every gallon of water put in a pound and a half of good brown sugar, let it boil for a quarter of an hour, then put into a tub and when lukewarm, add to a pint of new barmy homebrew, let it work for 4 or 5 days, stirring it 3 or 4 times each day, then turn it into an iron-hooped cask, stand it in the sun. If you make it in February it will be fit for use in the following August. Put a paper over the bunghole and push holes in it.
I made this vinegar and felt it was more like light malt vinegar. I used wine yeast to ferment it.
I have never used wine yeast to ferment anything as I find my own fermentation starter that I can make from any produce works great for all fermenting I have done. I never use it in vinegar making but it can be just to insure it gets going, but I do use it for wine and mead making, kimchi, noatural soadas, eggs, and much more
Great video series. And very satisfying to watch you chop that rubarb!
Catching up with Heidi and Pat.
Привет Хейди. Вы рассказали очень подробно о всех тонкостях и нюансах приготовления различных видов уксуса . Спасибо, очень полезная информация .
I really love your videos! You make everything you're teaching easy to understand.
I’m learning so much. Thank you, Heidi!
Regarding tomato vinegar: Like you, I wouldn't want to use my actual tomatoes, but since I have a food mill to help in making concentrated tomato sauce (and then lacto-fermented ketchup. Yum!), I will try to try to use the scraps in making vinegar. Thank you so much for all of your ideas.
@Miq F I would love a recipe for the fermented ketchup! I took too long getting around to my green tomatoes so I'm up to my eyeballs in red tomatoes again. Lol! Don't want them to go to waste.
Lol I like listening to you talk about vinegar great videos
I am very happy to discover this very cool channel...After being inspired by this video, I will try my hand at making Peony Vinegar - We had heavy rains & high winds that toppled our peony stands & I will compost most of them but I am hoping to capture & preserve some of their wonderful fragrance in the vinegar idea...
I have some fresh, raw honey that I will use as a sugar source...Blessings & Peace in Christ Jesus...
We had well water till the city made us get on city but we need 1 part to hook up our pump again so I think I want to get it fixed one day
All my vinegar develop scobys and I was so excited....at first. They have become quite an annoyance. I strain them out when I put them in my spray bottles and before I know it they've formed again and stopped up my spray bottles nozzles.
I hear you there and had to laugh a bit. It can get a bit frustrating. It doesn't happen to me all the time thankfully
Shelly, I hear you and know the feeling LOL
I wonder if you just heat it up to a boil if it would them kill the scoby so it cant develop in your spray bottle? I don't know, that was just my first thought.
@@NS-pf2zc That is a good idea. I only put the ones I'm using to clean with in spray bottles, so I'm really not worried about killing all the probiotics and stuff.
For cleaning products, I would cook it to prevent the issue then finely strain it. Mind you acetic acid evaporates at 100.6° F so lower temp (water evaporates at 100° F) and keep a lid on.
Well, this is the last video that I should be watching ATM for the fact that I already got enough stuff going on but I love your vinegar videos and it seems I did not watch this one I guess!😹
Wonderful stuff! Thank you, Heidi.
Such a great video, have some vinegars going right now, because I was inspired by your older vinegar video, totally agree with you about not using tap water, some cities are now using chlorimines which do not evaporate like chlorine does. People with fish tanks need to watch out for that also, declorinators you mentioned works on both.
From what I understand, boiling does remove the chloramines as well but not just simple evaporation by allowing to sit in an open container
انا من عشاق صناعه الخل في المنزل وانت مبدعه للغايه
( لقد انقذ الخل حياتي وشفيت من مرض دام 33عاما ) والان انا اصنعه وانصح المرضى به
كل الشكر والتقدير لشخصك الكريم
Another great video on vinegar. Thank you Heidi, for walking us through another educational video.
Thank you Wendy :D
This was so interesting ! Thanks !
I always make apple vinegar. Never thought to use other fresh ingredients, thank you 🙏🏼 for bringing this to my attention. I’m making citrus and rosemary today. I think that Turkey is going to be delicious and my house sparkling clean. I never buy cleaning products and use vinegar dawn maybe add baking soda to you areas. Bit more I’ll do it this way. Keep my gmo white vinegar for other things. Bless you 🥰
Thanks Heidi. Good info.
Oh I need that garlic and oregano for my chickens
Hello, this is awesome, I just learned something new today. I never knew that is how to make vinegar, what an amazing process. I am excited not to start making my own. I use vinegar as a rinse for my hair and this is going to be great, also for cleaning. Thank you for sharing, God bless, stay safe and have a wonderful day.
THANK YOU! You are a blessing!
Thank you for telling us about how to test the PH of vinegar. I have some apple vinegar that I made in October but came down with the Big C in early November and lost my sense of taste and smell...so that vinegar is just sitting there unused. Now I know how to tell if its ok or not. Thanks again!
Thank you for posting your wonderful videos.
Just started making vinegar myself. Currently I have potato peel, carrot peel, dates, apple peel and cranberries. Next will be ginger peel - and I'm curious, if it will work. Thanks a lot for your videos, that made me try this out!
I am sure it will work since one can make vinegar out of any fruit, herb, or vegetable
Great video going to strain some today. And should have some ready by the end of the month.
Gonna try to make with 🍊 and 🍋 for cleaning...instead of buying white vinegar. 👍💜👍
Thank you for sharing I make my own vinegar now
I started avoiding fluoride after reading a book on chicken care from the 1920s. In a chapter about chicken parasites it said that dusting with sodium fluoride was the best treatment to rid your birds of lice and other parasites. It went on to say that you should avoid inhaling the dust and wash thoroughly after using it. Now they want us to put this stuff in our mouths.
We FINALLLY, after years of trying to get them to, got the city to remove the fluoride from the water supply. This is one thing we actually could be grateful to covid for. The "pandemic" made it impossible for a time for them to get that waste product to put in the water which then resulted in a vote to start putting it back in or leave it out. I made my own brief presentation with a few others to the city council and made it happen! YAY
@@RainCountryHomestead Heidi that is GREAT! Sure good to hear something good came from the "pandemic". You are a blessing to many, keeping the fluoride out of their bodies even those that don't realize it's harmful. Blessings to you!
آپ کی وڈیوز بہت اچھی ہوتی ہیں اور آپ بہت اچھی طرح سمجھاتی ہیں
Ok...did I miss a video 🤨
Oregano and garlic? I'd love to try this for my chickens!
I talked about it in a This N That video but did not do a specific video just on that. czcams.com/video/esMTD6RpVuI/video.html
Howdy! Regarding the garlic oregano vinegar for chickens do you just pour a splash in their drinking water? How often? Thanks so kind!
I should have waited a few more minutes - I got the answer to the grape-leaf question. I was a victim of the old videos..hahahahaha
I am new so Iam following
Thanks for the information!
Great video! I learned a lot from you. I didn’t know about fluoride. We have well water from the aquifer in the Sandhills of South Dakota and nebraska. The great big aquifer that the Canada sludge oil pipeline is going to run right through the middle of And when it breaks under ground and leaks the crap out.it will pollute the water for all the cattle raised here in the mid western states, when I drink water from my well today it is sooooooooooo gooooooood!
My mom made rubbarb exclusively..it was really good🎉i dont have a sugar phobia.😊
Yes, I have made plain rhubarb using some I had dehydrated up and vacuum sealed a couple of years prior.
@@RainCountryHomesteadI'm a vinegar & baking soda nut...but I need to know how to use it properly proportionately.
Thanks to your videos, I just started some marigold, peppermint and basel vinegars. Thank you for your informative videos.
Enjoyed the video sweet friend, blessings
Nice 👍
i don't know if you have bees but i use propolis in my chickens water and that's another way to give them prevention and some nutrition .
Nope, no bees, though we may put some out at our new little piece of property some day.now that we have space for them
Love your insights
Hi Heidi! I followed your directions and I made my first vinegar with lemon and rosemary. I think it turned out good, the ph tests at 3, but it didn’t get much white stuff on top and the lemon peels keep floating and were disintegrating 🤔 It smells good and I plan to use it for cleaning. Thank you 😊
It is funny to me how every batch is so unique. Sometimes I get the kahm yeast and sometimes I don't, sometimes I get a scoby and sometimes I don't.
Hi! I dont know if this has been asked yet, but can you use homemade vinegars to can your veggies with? Thanks you are awesome!
@@blackhillsherbals4276 it is not recommended to use homemade vinegars when canning. This is because homemade vinegar isn't guaranteed to be 5% acidity. 5% is what's needed to safely can your home garden. Also note that using a pH strip to test your vinegar is not the same as the %acidity level.
You are such a treasure trove of information. Thank you so very much for sharing.
Thought for the juniper or cedar vinegars ... as with sugars add additional once ferment is ongoing.
I often say to people look at the ingredients in the item you're buying from the supermarket you will be surprised what has sugar in it. We learnt this when a member of the family have it up for lent check everything and you will be surprised. Sweetener is the other one and it's not good for us either.
Right, those chemical sweeteners are garbage. I am not even fully sold on stevia even though it is natural (well, if you buy the right kind or get it straight from the plant). I use it from time to time but think like any such thing, its use should be limited. Just because it is natural and calorie free does not mean there is no negative side. We do know that it will make people temporarily sterile with too much use so what other possible negative affects could it have?
I wonder if having a dedicated coffee cone and paper filters would work well for that final straining of cleaning vinegars? You would still do the initial strain with the cheese cloth and strainer but for the final clarifying use the coffee cone and filter. I enjoyed your video! Thank you!
Fine cotton cloth works at least as good as coffee filters and is reusable so I prefer to go that route but for those who would like, yes, coffee filters would work :)
Yea vinegar!
Great video
Blessings ❤️
I just started making a vinegar. I'm trying strawberry vinegar. And a batch of apples. Do NOT fill the container past 3/4. I've had it explode on me during the sugar---alcohol procedure. It'll be fun to see how it ends up.
I am pretty sure I covered this but just in case, you need to make sure you do not put any kind of lid on the vinegar when it is fermenting. Only a pieces of cloth or coffee filter in order to keep bugs and dust out. Vinegar NEEDS oxygen and putting a lid on not only increases the chance of it exploding, it will prevent it from turning to vinegar
Chlorine in tap water is easy to get rid of. Just leave a jar of water unsealed (cloth cover is ok) over night. If you need it quickly, bring the tap water to a boil then cool to usage temp. The best way for fluoride removal in the home is to distill it. Just boiling won't work for fluoride.
You are correct and I used to use that same method before we set up our rain water collection. I even have a video on various ways to dechlorinate but boiling is best for that as it also removes chloramine since it does not just evaporate out like chlorine does . Reverse osmosis also will get rid of fluoride, and we do have that set up as well, along with a special UV light, but we prefer to filter rain water
@@RainCountryHomestead Capturing rain water is great! I've plans to incorporate a capturement and cistern into my patio-outdoor kitchen design. Folks should be aware that rain water still needs to be treated for microbes. Sawyer filters are a good choice with their 0.1 micron pore size.
Wow... Sweet....
Great information again!! I love your video's because you explain things so well and clear to understand.
Thank you Toni!
I use the zulka sugar its vegan not processed I think that would work it's pure cane it's still has a brown tint to it
Yes, it should work, I use only organic cane sugar, it is blonde so it still has a bit of the molasses in it
retty handy with that knife girl 😆
Maybe you mentioned it and I missed it,( I listen while cleaning and doing other things) if you're using fruit peels and cores, make sure they are organic and I still even soak them in a vinegar water to remove anything on the skins before using. Love the garlic oregano one, use it in salad dressings, and just to add flavor to cooking. I also do one with rosemary, garlic and thyme. I'm going to start adding some to the chickens water, never thought of that, we mix dried herbs and garlic in the feed( mix we grind and use organic grains peas and lentils) I also add kelp. Love making vinegars, have pineapple, sage going right now and soon apple vinegar. :)
While I am sure I have mentioned it in other videos, I did not think to say it here, yes, organic, if using for consumption. When I am making citrus vinegar for cleaning only, I do not worry about the peels being non organic since I do not use it for anything that will be taken internally or even used on the hair.
Those zucchini you have there are huge my pet pig would est that up lol
Hi Heidi, I finished a batch of vinegar put the cap on and set aside, first off it had vacuumed sealed itself that I had to use a knife to release the air so that I could open it and then when I tasted it has a bitter taste... there has been no mold... I used pineapple, grapes and mint... thanks in advance!
Not sure if you had a question here as it was not clear. Are you wondering about the taste?
@@RainCountryHomestead yes, why is it bitter should I toss it? thank you!
@@enadimi Did you use pineapple rinds in it? If so, these can often give it a bitter flavor but does not mean it is bad. It may just mean you will not want to use it in food related things (salad dressings and such) but may still be great to use for cleaning or as a hair rinse and other such
@@RainCountryHomestead you are great, thank you for the advise. God Bless!
Peach pits have arsenic inside them. I'd only use the peels.
It is nit actually arsenic and peach pit kernels are safe and healthy to eat in small quantities. Here is a video I did on that: czcams.com/video/ogpO2oJbgK0/video.html
I'm about to start some muscadine and scuppernong vinegar, thanks to you, Heidi!
Thank you! I have not ever heard to stir and all mine was molding! I was scared to use it!
Yay, thank you for another vinegar video Heidi! I made some after watching your videos last summer (stirring method) and then lost confidence at the end of the process and just put them away. I think one went bad because it had some weird gray fuzz on the top but I just didn't know if that was harmful or not so I scooped it out and put it back in the cupboard. All those jars are still sitting there, lol.
They are likely good, did you ever strain them?
@@RainCountryHomestead Yes, I tried to follow all your instructions and they do have sediment in the bottom which I hope is some form of mother/scoby. I'm allergic to mold so I haven't taken a big whiff of the one that has the gray fuzzies but I think at least twice now I've scooped it off and cleaned up the jar before putting it away again.
While Kahm yeast is harmless, fuzzy growth indicates mold that may not be so safe. I say "may not be so safe" because most people just scoop this type of mold off. However quite a bit of info suggests that mold will have roots that one cannot see, so even when it's scooped off the top, there is still a chance of the mold being there and growing back from these invisible roots. Since you're allergic to mold, I wouldn't feel safe for you to simply scoop this mold out, I'd say trash it. Stirring is important.
Love Love your videos!! Have started making my own vinegars and have enjoyed it a lot. One question is how do you store the vinegars after you make them. Is it okay to leave them out of the fridge? I am storing my apple cider vinegar in the fridge but was wondering about the others. Thank you Heidi!
I keep them in a dark cabinet in my pantry. They last for at least a year
Using PUR faucet water filters. 💧
Hello again. I have 3 vinegars going right now. Started 9/1/19 The question I have is I did two different apple types.They are all active right now.The one I used the whole apple smells nice, and the other I used only peels and cores. This peels jar smells of yeast,... Q: is this normal ?
Third jar is Raisin which smells highly alcoholic right now. I've been stirring twice a day. Thank you Heidi
It is normal for some vinegars to take on a more yeasty smell than others but the end result should be the same as long as they had pretty much the same sugar content to start with. When using the whole apple, less sugar is needed than when using only cores and peels. Also, the type of apples can make a difference, sweeter apples can make a better vinegar than tart apples without the need for as much sugar.
That's great advice! When you put it that way, it makes sense. One more question and I think that'll be it. Lol. How can you tell when your vinegar needs more sugar after 2 weeks or more? Can you add too much sugar? Thank you ! You are amazing and I get so much inspiration from you. You are a blessing in my life.
@@cindytedeschi1731 Yes, you can add too much sugar and I have found it best that if you are going to add more, do it after only the first week, if you wait until the second week or later, it may be too late and the sugar may never get turned to vinegar
AGREE WITH YOU ABOUT PROBLEM RELEATED TO HYPOTHYROID.
You answered my question which I hadn't even asked yet. About the overflowing. My apple vinegar is so active I have to stir every few hours or its overflowing and I had an inch headspace. I removed some fruit and it didn't help lol.
Also I would like to know how you yourself, would distill a vinegar. I have researched other people's methods and can't figure for the life of me how switching buckets frequently somehow distills it. I instead researched evaporation rates and want to test the distiller for a clean vinegar, then will use the freezing method to gain acetic acid concentrate. I like the clean, high acid vinegar for specific applications. I sport a 26% from Germany and love the stuff. But its nigh impossible to find the last 5 years. Thanks, - Good Stewardship Homestead
I have not had a need to distill it yet, not sure I will, so it is something I have not bothered looking into
Perfect video. You've answered my questions before I could ask.Thank you! Could you tell me what you do with those giant woody zucchini? I never know what to do with them .
You mean those ones that are so hard you cannot even cut them? I think the only thing they are good for is save the seeds out of for next year's planting
Heidi, I want to try making these I did do apple cider vinegar and it came out so good. I would like to do a raisin one I also want to make one of your ferment liquids. I just did fermented cucumber's, peppers and sauerkraut, I make a sourdough starter. and kombucha. I have a question for you actually two. my cherry trees produced 1-2 years then the leaves started getting black spot and I saw red beetles on them what can I do the bark looks bad too. My grapes fell -arbor fell and we had to throw a swing set under it so I wouldn't lose the canes there were 3 grapes they got entangled and now I got a mess what can I do to save my grapes.they have black spot and not ripening before winter. No sun in the grapevines. my apple trees have wormholes i want all organic what do i do to help my situation
I had a neighbor tell me about a certain disease that is common among stone fruits like cherries and peaches but I cannot remember what she called it but it sounds like what you describe there. She said there is some kind of treatment you can get if you do it in time that will save the tree but again, I do not recall what she called that either.
Worms are a part of having apples and I tend to get a few but do not worry about it but if they were on ALL my apples, I would be looking into finding a natural way to rid them but do not know for your situation what would be best.
I also am unsure what to do about your grapes but if they are full size, you can still pick and use them. they will be tart but they can be used for making juice or wine. Mine never get real sweet here, partly because of our climate but also the kind of grapes they are so they are always very tart but they do make good juice and wine.
1/4 gallon jar
I really like rice vinegar on my salads. Can you make rice vinegar? I hope you can help with this question because I would really like to try making some. Thank you, love the videos.
I am sure you can but I have never done it myself.
www.wikihow.com/Make-Rice-Vinegar
@@RainCountryHomestead Thank you for your reply.