EatTheWeeds: Episode 33: Homemade Vinegar
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- čas přidán 31. 07. 2008
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Learn with Green Deane about how to make homemade vinegar from wine, beer and cider. 135 of Green Deane's You Tubes are availble on DVDs: www.eattheweeds.com/media-page...
Followed the recipie step by step and WOW! The mother took abut 6 weeks to start but grew really fast once I introduced it into the beer. I now have a few different varieties of Malt Vinegar going as well as a couple of Wine Vinegars off of the same Mother. I really cannot believe how fast it is working now. So glad I found your video! Great job! Highly recomend these instructions!!!
Last fall my wife bought non pasteurized cider. In a few days we noticed it starting to ferment while it was in the fridge, so she put it on the counter with cloth over it. After a month or so we had a gallon of the best apple cider vinegar I've ever tasted. Now we are at the bottom of the jar and found the mother rolling around in there. We got more cider, it started to ferment and in went the mother.
Apparently we just got lucky, because a second jar of cider last year never turned to v
It is the bacteria on the feet of flies that is important. They can land on cheese cloth and the bacteria can fall through to make the mother. This can work but it can take a long time and be frustrating. Also, it opens up the opportunity for mold. Whereas if you collect the bacteria first then inoculate the hard cider you get vinegar sooner and with a water lock can keep out mold (The bacteria do, however need oxygen to make vinegar so the lock has to be removed and replaced now and then..)
Will the ants 🐜 help or do they have acetobacter to develop a mother BTW its mid December we don't have any bugs here in upstate ny thanx for the video
Finally I made it (after many failed attempts!). For all those who failed, here is my experience. Never try to save on the sugar portion. Use at least 2 cups of sugar, no less than that. I tried many attempts with small bottles, with fruit juices, a bit of sugar, a bit of banana skin, and always failed. So as a last resort I tried with a big bottle, 3 cups of sugar, banana skin, and tap water. After 3 weeks I saw very tiny filaments of mold, they were stuck inside the banana skin. Check carefully. They were small but they were enough to kickstart the other batches with a flat beer. Thanks again Green!
@madang007 From what I understand Kombucha tea is tea vinegar. The tea leaves are allowed to ferment, making alcohol. The mother is a vinegar mother and makes the mild alcoholic beverage into a mild vinegar. I have no doubt the mothers have been selected and bred for flavor and the like but it is essentially the same process. It is the Oriental version of apple cider and vinegar for your health.
There's nothing "wrong" in setting out jars of an alcoholic beverage with cheese cloth to have one, some or all develop a mother and turn to vinegar. What can happen is you will get different bacteria. Some acid bactar throw a good taste, some do not, so there is a luck of the draw, It is also less controlled, read mold can be an issue. You see, if you have a good bacteria it will make vinegar quick enough to discourage mold. Some times a bacteria will be too weak to do that.
Sometimes
You can put in the mother or a little of the juice. It is the bacteria that each holds that is important rather than the medium the bacteria is in. Mother does not like light. It works best in dark warm places.
Thank you for sharing this information, I was looking for a high strength vinegar & found it impossible to buy, I live in the UK & sometimes the weather is not that good. Thanks to your episode I feel confident to have a go. Have a lovely day
great vid! the most informative i've seen so far on this topic. ty for taking the time to explain this.
As usual, you share a wealth of knowledge through your video. Thanks!
Thanks, I appreciate the feed back.
Thank you!!! Thank you!!! You can not imagine how long I searched for exactly this.
wow this is the best most detailed and informative video i have seen on vingear thank you very much ...subscribed
Maaan. THE SULFIDES! They got me! I too found a mother in my vinegar and plopped in some wine I bought at the store. I will try again from scratch using your technique.
Yes, alive mothers in commercial vinegars can be used to make vinegar. As for canning, home-made vinegar can be used if it is acidic enough. If it is not acidic enough it will not keep the food from rotting.
Hi Dean I'll be seeing you in Winter Park on the 23rd. Looking forward to it.
Excellent. Just what I was looking for--how to actually MAKE vinegar. Thanks!
@EatTheWeeds I love your videos, I will never look at my enviroment the same way again. Growing up, the only edible weeds in our garden was the dandelion and miner's lettuce. Everything else was trash. You have made me look at my garden/yard with fresh eye's. Thank you. BTW the only "mother" I had ever heard of was from the kombucha...now I know two :)
Wow, I can now make Acetone from quite literally nothing but primitive technology(Eggshells and vinegar make Calcium Acetate which dry distillation creates Calcium Carbonate and Acetone and water)
Fantastic! thank you, You gave me a great idea, I make my own wine, and I already have some concord grape wine fermenting right now.
Thank you. I used to train public speakers. I certainly would like a formal show. Convincing others of that is the rub. However, I should be appearing on an English show on National Ductch Radio this week. You never know who might be listening.
One does not have to add vinegar the first time. However, it will attract more vinegar flies if you do add a little.
@traxmom No. You have to let the raw cider ferment first. The mother eats alcohol and changes it to acid. With no alcohol to consume the mother cannot make vinegar.
@md50md No, commercial vinegar is either heated or sulfided to kill the acid bactar. Some vinegars found in health food stores still have active baceria, however, and can be used to make vinegar.
The best guide will be a local one, for you it could be on the plants of New England. A stand by that most foragers own is the Peterson Guide to Edible Plants in North America. It's a good place to start but if you can find a more local book that is better. Ask an old librarian, she'll know one.
Very cool..idk if I will be doin this anytime soon .but its super neat to see how vinegar is actually made!!
Definatly subscribing to your channel!
My experience making vinegar is you wine, beer, cider, etc and dilute it to a 5-9%abv. Then you can buy vinegar that is unpasteurized usually that says "with live Mother", and pour about a 1/2cup into your contain and cover the container with cloth. Likes to sit at about 70-80 degree room and it will form a layer at the top. Be sure to leave surface area for the liquid. Easy to do. whatever wine or beer you use try to use one without too many sulfites or preservatives, slows down the bacteria.
Making cheap cider is easy as well....buy non preservative apple juice, put in some brewing yeast and put a balloon with a hole to cap it and itll ferment.
Yes you can do that. I wanted my own mother, so I collected several and picked the one Iliked.
Thank you! been looking for this for a while!
I asked local Garden Expert ( Dan Gill - he's been helping many in this area, TV, radio, newspapers, on CZcams too) , he told me 3 choices first one being the most likely one which it was! RED VINE! Since it's reddish at the young tips.
Doesn't deserve it's pic taken! lol
Dan sent me site to learn more ways to kill nuisance vines, you guys are so nice, thank you very much.
Oh and the grape juice has been refrigerated for a couple of months now, so since I haven't open any of the bottles it may be a little fermented at this point. I don't know. They more I try to figure it out the more confused I get. Thanks
@mtmorris25 You can warm it to around 180F, or sulfide it. You can also just bottle it, but in time it could develope a mother in the bottle.
been searching on CZcams about making vinegar, this is the first video to menschen the "mother" and how to get one. I bet if most of the population know it was from flies, vinegar sales would drop.. thanks for the in-depth insight.
You've got the best videos on youtube!
@markeii Oh, you don't need vinegar. I added that bit of refinement over the years but it is not necessary at all to get those greedly little vinegar flies to leave the bacteria you want. You see the yeast on the banana turns some of the sugar to alcohol which attracts the flies with acid bactar which turns the alcohol to vinegar.
What usually happens is the mother will form a floating plug -- as in the picture on my web site. You drain off the vinegar and start a new batch with part of the mother (and try to give the rest away.) The mother will keep on growing as long as it is fed alcohol.
So. I do a lot of ferments and a lot of research on making things I buy in the store on my own. Fresh garden ingredients things that positively impact my own health. I hadn’t thought of how to make my own vinegar till now. This is the first time I am seeing how to make your own mother. I am in shock lol. This was extremely educational thank you for posting step by step.
-I noticed no washing of said “mother” from the insect parts - would this negatively impact its potency?
All those questions and more are answered on the home website, eattheweeds.
Thank you for the great video!
great experiment .. great explanation ... thank u for sharing .. i enjoyed watching :)
I seen other ways of making vinegar then using flies, I love your videos they are my favorite on you tube, I learn so much from you and even some good Greek mythology, but I too cannot find any information anywhere about using this method and I am very good at finding things, I am sure your vinegar is fine and another way of making vinegar, maybe in a case of being in the wild and surviving it may be the only way to make vinegar.
Yes, that should work very nicely.
I have a bucket with a spigot at the bottom. Could I start a fermentation; keep this going by adding peals, and draining liquids-then replenishing with water and sugars?
@EatTheWeeds good point! good channel!
Then in a week to 10 days you should start to see a white skim forming on top of the beer. If you jiggle it -- don't -- it will sink to the bottom and start over. But, that floating plug means you do have a mother.
Great stuff! thanks for the information I will be returnign often.
Great video, thank you
@donahutch It is the beginning of a song I wrote a few years ago modified to be an introduction. If I use my own material there is not copyright hassel.
Old video, but thank you for sharing. Exactly what I needed to know. I'm aiming for high acidity(low PH) rather than taste as I plan to use it to clean rusty tools. If you have any additional info to aide in that end, let me know.
Old video from an old man. The information is still valid, as is the process. What the bacteria throw for acid content is a luck of the draw just as flavor is. If you buy a commercial mother It will perform as advertised for a couple of year then mutate to something different.
No, to make vinegar the juice must have some alcohol in it. First you have to ferment the apple juice into cider or wine then make vinegar out of that. I have several articles about said on my website.
@healthjunkie1 On my website -- which is being update to another site -- I say the vinegar is just for aroma, to attract the flies. A teaspoon is fine. You will still get a mother.
I can't find any botanical name for Kill Bush Vine so I dont' know what vine you are referring to. Got a picture or a description and location?
Great how-to thank you for posting
@jordanartuso The hops can't be much of a preservative if it let the beer ferment. If the yeast can live through it the acid bactar can.
@MrThommo1971 When making alcohol yeast nutrient is just fertiizer.
@Knightreignz It does depend upon the bacteria. I've tried making vinegar out of vodka and failed miserably.
Would this process be suitable for making pickling vinegar? Or is this just for pretty much dressings to salads and stews?
Thank you for doing these wonderful Videos
Please be more specific on how to stop the bacterial action ---- If heat what temperature?
If you just put Bragg unfiltered vinegar into a bottle of wine -- would that work?
how do i know if it's a good vinegar? Great video. Been trying to find a start to finish video on vinegar for a while. Thanks
So I accidentally made mother.... about a month ago I left out an apple beer in my basement I was cleaning and packing that day and got called away, we found it just today! Silly really . So your process works, so now let's see if I can do it intentionally this time! Thank you so much for making this video!
Sir, thank you for your videos, Is kombucha and vinegar the same type of mother?
@jordanartuso at it's very chemical basics vinegar = beer which hasn't been kept sterile during fermentation.
Beer is brewed with an air-trap which keeps it from turning to vinegar.
Yes, it is the introduction to a song I wrote.
Any beer without preservatives,,, it depends on what flavor you like. I used plain old millers while experimenting because it was inexpensive and light flavored so I could tell over a variety of bacteria how vinegary it was.
And now i know. Thank you.One thing...when you poured the vinegar into your mother collector, didnt you add mother nust then? Im assuming you didnt use store bought, pasteurized vinegar, but i may be wrong.
Your voice is is fantastic and you have great cadence. You should consider a formal show.
Hey Dean, I'm at the stage where I am going to be putting my vinegar mother into 4L of some homemade beer. Do I pour the whole can with the vinegar mother into the 4L or just the vinegar mother itself? Thanks.
I'm a tad confused. I'm all good until it comes to putting the mother into a gallon of beer. Do you put the mother that is on top of the alcohol feed into the gallon of beer OR the mother that floated down to the bottom? Sorry if my question confuses you.
Thanks for the wonderful videos. I'm learning so much.
Great video.
I have 2 questions one is can I use the MOTHER from my store bought vinegar?
the second is , Is it safe to "CAN" my pickled vegetables with the homemade vinegar?
Blessings~
Any idea how long vinegar mother remains viable? I bought some mother over 5 years ago and am just know thinking of using it. I guess I am about to find out how good it is. I kind of hate to ruin a good batch of apple cider with it, however.
Usually of wild fruit likes grapes and apples... even bananas.
Awesome video! what song was used in the intro ?
this guy is the man!
Looks like you are on your way. I would filter it and dump the liquid into some warm flat beer and put it in a warm, dark place. You should see a mother in few days. And mother you find in the bug parts is also useable.
had a little natural, unpasteurized unfiltered apple cider vinegar and added some apple cider to it a few weeks ago so far delicious. my question is now can i use some of the mother to make a red wine vinegar or should i start with a fresh culture?
Hi Deane, interesting video. I have tried it but all I seem to get is a lot of mould on top of the water, is that normal? Had lots of flies too. I am in the UK, so I assume we have the right type of flies here?
Martin.
I don't think so. I tried making vinegar out of vodka once and it didn't work. It would also be an expensive way to make vinegar.
As for heating the 1 gallon/ however much you make, do you boil it right up then bottle once cooled? Also, how long is the shelf life of the vinegar and have you ever used it for doing some home pickling?
@EatTheWeeds
thats a great reply
does that mean that if you use the sample too early, before the "mother" dominates that colony, will it be possibly non edible?
Hi there, curious is the dead bugs are a necessary ingredient in this process/does the bottle need to be open? if the hanging outdoor bottle could be covered to avoid insect deaths?
Hard to believe I made this video 14 years ago. I used beer for the test vinegar because the base material is the same in each experiment only the bacteria changes so I can get a comparative idea of how the acid bactar is performing in its vinegar making.
I have always failed at making vinegar mother, today I will try your method. When you say flies, do you mean just fruit flies, or any insects is ok? And is tap water ok?
great information, thanks! But i have a question tho. What if you have no vinegar at start ? what do you use to get a mother vinegar to start ?
Peace
Enjoy your videos. When you added vinegar to you banana mix in the beginning, didn't you already start the mother prosess? I thought vinegar always had some mother in it even if it is inactive (unfeed)?
Hi I have a store bought red wine vinegar mother, and I have some homemade Concord grape juice that I want to make vinegar with. I have a 3 gallon earthen crock I want to use, but my question is the grape juice was not fermented or completely turned but its def a little funky. Can I just add the mother because there is a lot of natural and added sugar, or do I need to make it alcohol first? I have champagne yeast from brandy I made but I am still a little unsure about making vinegar. Please let me know what you think. And thank you in advance for any info.
Wow interesting video, I wish to make apple cider vinegar can I use the mother with fresh apple juice and make vinegar this way?? do you have a recipe for apple cider vinegar that you may want to share? thanks for sharing your vast knowledge with the rest of the world
@marcjtdc It is a $149 Flip camera with the microphone built it. I can't move it closer. I'll work on my mumbling.
Thanks for the video! Assuming you are still around, I have a couple of questions.
1. I've seen several people who just put apple chunks into a jar with water and let it ferment into vinegar. No alcohol was added, so I assume it turned into cider and then vinegar in one go? Is there an advantage to your method over the one I just described?
2. Assuming I wanted to sustain my vinegar operation, do I just continue to add alcohol or fruit bits or something to my mother to sustain it? If so, how do I know when it's time to feed the mother?
Any help you or another viewer can provide will be much appreciated. My goal is to begin to sustainably produce as many staples as possible without needing any/many outside resources. (Hence my concern about continually buying alcohol for vinegar making.)
One stroke later I am still here. Putting apples in water is an iffy way to do it.It has to ferment into a wine first and then into vinegar second. If you control hte process more you're likely to get more different bacteria and different flavor option.
I once left my humming bird feeders out all year in the spring I took them down and had mothers in my humming bird feeders. Thanks for posting
can you use this type of vinegar to can and pickle?
@flubno Malt vinegar on fish and chips is a classic.
@MrThommo1971 Well... you are making something different from my video. Racking, specific gravity, et cetera, is for long term wine/cider making. Once a must/wine gets past a certain age is must sit for a long time to mellow to the point it is a pleasure to drink. That is why my recipe takes only a fews days and is low in alcohol. To make a quick, drinkable product rather than waiting one or two years.
Great! Sounds like you are doing all the right things. If a mother does not develop you might add a little more of the original material to give it some alcohol to eat.
Thanks for the video.I have a question,I can't find anything on the INTERNET about making vinegar that talks about flies,they all say they take measures to avoid flies.Where can I find info on this?Thanks,Mike
Hello
got a question, We have apples trees on our property.If we pressed the apples & made apple juice could we put MOTHER from our vinegar in there to make the apple juice turn into apple cider vinegar?
If its not freezing yet, sure, give it a try. The warmer the spot the better.
(Don't tell her that ALL vingar bacteria starts out the same way.) If the must has alcohol and no preservative or sterilizer in it you can use it.
So interesting!
@SanJoseBob That's not beyound the realm of possibilities... the bacteria would need a little sugar to alcohol to live off. Buy a can of been, open it and let it warm up and de-fizz. Put the blob into in, cover loosely, and put in a dark closet for a couple of weeks and see what happens.
we gonna try it,,,
Also, are you saying to drop the entire (mason jar) mother mixture into the gallon of beer or just the white film stuff? Once the mother is in the gallon of beer, does this now go back to a warm dark place or do you sit it out on say, a counter in the kitchen? Sorry to be a bother. Thanks.