Griz's Corner

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Tips and Myths:Mother of Vinegar


Making Premium Vinegar at home is easy and fun. Here are some of the main points:

1)  Vinegar is an aerobic process (meaning it needs to have oxygen when it is working). Acetobactor as opposed to yeast, which is an anaerobic process (meaning no oxygen).

2)  This process needs to happen at 65 - 75 degrees +/-

3)  Keep this process separate from your beer and/or winemaking so you don't get cross-contamination.

4)  The actual process goes like this;

    a)  Put contents of your Mother in a quart jar with an equal amount of water and an equal amount of wine.

    b)  Cover top of jar with cheesecloth and place lid on top loosely. Remember, this process needs oxygen to work.

    c)  Put this aside for 2 months +/- and then add 8 to 12 ounces of wine. Put aside for a month or two.

    d)  Now when the vinegar becomes acidic enough fill a vinegar bottle and cap tightly and replace what you have drawn off              with wine. Repeat and now you have a continuous supply of really good vinegar.

5)  Sun Tea jars make good vinegar dispensers.

6)  Try to avoid artificially sulfited wines, although it is not a fatal mistake if you have a strong "mother.'

7)  We sell a really good, easy to understand book titled "Homemade Vinegar" by Watkins for $6.95.

8)  Remember you can create your own vinegar flavors by adding such things as organic garlic, rosemary, coriander, etc.

9)  Also you can put your vinegar in fancy bottles with T-Corks and give them as gifts. Remember it takes 4 to 6 months to get      to a full strength vinegar.