Monday, October 26, 2015

the vinegar that never happened


That's wine in the jar. It has to be close to a year ago when I thought I'd just let a bottle of red wine go sour, thereby making red wine vinegar, right?  I started by leaving the top off when I thought of it. That didn't do anything, so then I just left it off completely. For weeks and weeks. Bugs may have fallen in; I didn't check - the bottle was painted black. But it still smelled like wine after all that time. I got an idea that maybe sunlight would make it happen, so I poured it into a clear jar. That was quite a while ago and it still smells like wine. Today I found this which seems to say it's not that simple.  So, I give up. I could swear that during my youth, there was once some wine in our house that went bad.

Maybe they're making it differently now; kind of like the ultra-pasteurized cream that two months after you bought it is still (miraculously) good.

8 comments:

  1. well then, how about that......

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  2. I've been trying to make apple cider vinegar. We press our own cider and so I thought, why not? I've got enough to experiment with. But, it must have been too sweet because even months and months and months later its still not tangy enough. I kept it in the dark, open, but covered with cheese cloth. I was even following directions from a book! Still, no vinegar. Oh well, not all experiments are destined to be triumphs, I guess.

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    Replies
    1. There is also mention of a "mother" in the making of vinegar, as in kombucha. I don't know why some vinegars would need it, and others not.

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    2. I put some of the mother from a (purchased) jar of raw apple cider vinegar in with our apple cider....it didn't take, I guess. I don't know. Trial and error. This one being more error for me than anything else, but...

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    3. Was it hard cider, Beth, or regular? I guess you're supposed to put something with alcohol content in it.

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    4. It was just straight pressed apples--non alcoholic, and very sweet. The (brief) instructions I was following made no mention of anything alcholic/fermented--aside from using a raw ACV with a mother. We've had bottles of Bragg's get quite a little patty at the bottom, though I think it wasn't quite so thick in the bottle I used. I saved the bottom few inches of our last bottle of Bragg's ACV because it had such a thick mother patty in there. That is what I'll use for trial two, I think.

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