Homebrewed Vinegar by Kirsten K. Shockey

Author:Kirsten K. Shockey
Language: eng
Format: epub
Tags: fermentation;food waste;acid trip;ACV;fire cider;tonic;health;cordial;nonalcoholic;sobriety;micorbes;probiotics;prebiotics;preserving;vegan;tofu;vegiterranean;asparagus;upcycle;recycle;scraps;green living;pickle;quarantine garden;sourdough;postbiotics;condiments;wine;beer;rice
Publisher: Storey Publishing
Published: 2021-04-20T00:00:00+00:00

1. Sanitize a gallon jar, keeping it slightly warm to avoid cracking when introducing hot materials later.

2. Combine the flowers and raisins in the warm jar. Alternatively, put the flowers and raisins in a winemaking straining bag and set that in the jar.

3. Combine the sugar and water in a stockpot. Bring to a boil, stirring until the sugar is completely dissolved.

4. Pour the boiling sugar water into the jar. Cover with a cloth or the jar’s lid (not fully secured) and let steep for 24 hours.

5. Remove the flowers and strain the liquid through cheesecloth, or pull out the straining bag, returning the liquid to the same jar. Squeeze the fabric to extract as much of flavorful juice as possible. Make sure this “tea” is room temperature.

6. Add the hydrated yeast or the wild yeast starter to the jar. Stir well with a wooden spoon.

7. Cover the jar with a piece of unbleached cotton (butter muslin or tightly woven cheesecloth), or a basket-style paper coffee filter. Secure with a string, a rubber band, or a threaded metal canning band. This is to keep out fruit flies. Keep at room temperature.

8. You may see bubbles: That is good. Stir with a wooden spoon now and then, if you remember. The ferment will begin to slow down in about 2 weeks.

9. When the fermentation has slowed, add the vinegar, and stir. Replace the cover and set the jar on your counter or in another spot that is 75° to 86°F/25° to 30°C. Stir occasionally to oxygenate. When you remove the cover, you may see a film developing on top. It is the beginning of the vinegar mother.

10. Check the vinegar in another month, when you should have nice acidity. However, it may take another month or two to fully develop, especially if your environment is cooler.

11. Bottle the finished vinegar, saving the mother for another batch or sharing with a friend. Use immediately, or age to allow it to mellow and develop flavors.

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