Re: Keeping a vinegar going?
Posted by: heritage <heritage@...>
I forwarded your question to my friend who made honey vinegar this winter.
This is her reply:
The vinegar is already going. The mother can stay on the top of the
vinegar, or you can skim it off and let another form. This is good, it means
the vinegar is working. At the point at which you feel the vinegar is
strong enough for your taste (usually at 2-3 months of working in a warm
place) you can remove some of the "natural" vinegar to save for another
culture. Then heat the completed vinegar to the point of just below
boiling. This stops the process and "pasteurizes" the vinegar. Let cool
and bottle in sterilized jars or bottles without metal lids. You can either
go ahead and use it or store and let it age in a cool place for 2-3 months,
this will let the vinegar "mellow" a bit. I am not sure of the acidity as I
don't know how to check that, so I haven't used my homemade vinegar for
canning yet. If anyone knows how to check for acidity I would be interested
in learning that. 🙂 tang
HTH
Blessings in Him~
Tammy
Gladheart Acres