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General Interest > Culinary Arts, Gardening and Brewing
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Vinegar mother experiment
    #19680853 -

I have been making a lot of wine and wanted to see if I could get my own mother of vinegar going.
My recipe is 500 ml of sugar water, black tea and a small packet of yeast. I kept feeding the liquid sugar when it started to turn clear and occasionally exposed it to air in hope it would contaminate.
To my amazement, today, after a month a tiny ropy layer has appeared. I've refreshed 90% of the liquid and sugar in hope It has found the right microbial balance that will build the desired clean mother of vinegar.

The smell has indeed turned from yeasty to sour.
Am I doing this right? How likely am I to expose myself to harmful bacteria/fungi?


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Re: Vinegar mother experiment [Re: naturalpsycho]
    #19762142 -

that looks pretty good I think you are getting the results you want

I made wild apple cider vinegar out off some fresh pressed apples and the mother that formed on the top looked very similar to that Once the pH drops and the fermetn starts to smell pretty vinigary you dont have too much to worry about as far as dangerous contaminants. Dangersou molds and such will be obvious and things like botulism are anaerobic and do not propigate in high acidity

when your mother get thick enough you can wash it in some distilled white, or organic raw apple cider vinager and it will be ready to plop it into some sugary thing you want to vinigarize

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General Interest > Culinary Arts, Gardening and Brewing
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