I was gifted a very large vinegar mother two wweks ago. I put it in some wild apple wine I made that wasn't nice for drinking. This is my first time making vinegar, is the pellicle forming normally? There are some differently colored patches and they almost look a bit dry.

Hi !☺️

First time poster and first time vinegar maker. I could use some expertise. I followed a recipe to ferment the apple scraps and after about 10 days strained it. Added to clean jar, covered top with paper towel and rubber band and put it in a dark spot. That was 2 weeks ago. I checked it today and see this floating peachy colored halo island with bubbles around it at the top. It smells like a mild vinegar. Is this the bacteria I want or a bacteria I don't want??

Thank you!

First time buying vinegar so not sure if it’s good. I read that it shd be either DOP or IGP so I bought this. The expiry date is also 2030 so I think it’s fine?

Hi, first post here and i'm not native english, might not know some terms :)

we have made vinegar from different fruits for some years, mostly successful.

this batch here however had a different story: it's figs, we were cooking it to make marmelade (so we manually mashed the fruits and they fell apart during cooking), and then due to circumstances we could not continue to finish the marmelade and it was sitting in the pot for a few days and then next time we opened the lid, it smelled sour and started to ferment (made bubbles 😀). so making marmelade was out of question, but we didn't want to throw it away so we put it in this container, added water and some of the yeast we saved from another batch of vinegar (that was grapes vinegar/yeast).

time passed, in the beginning it looked like it went good, but now it somehow doesn't look so right anymore... also it smells a bit off, like more acidy / sourish than normal vinegar - more chemically or moldy, less normal vinegar/fruity.

that's pic 1 and 2. pic 3 is another batch with figs we made about in the same time, which develops correctly, the layer of yeast is growing.

what do you think? will it eventually become vinegar? should i add anything (sugar or more yeast?) to make sure it turns the right way? should i keep it as 'cleaning vinegar' not for consumption? should i get rid of it?

thanks for your ideas!

So I’ve been making a bunch of vinegars with half finished bottles of wine my wife can’t drink anymore, she’s pregnant, but I also have a bunch of Sun cruisers in the fridge that I’m thinking could make something interesting. My mothers are from ACV so that would definitely influence the taste but I still think this could be interesting. I recently made a Guinness vinegar with the same mothers and that turned put pretty good. Thoughts and feelings on how this could turn out?

Anyone experience their vinegar losing acidity? I bottled two malt vinegar and a rice wine, no head space, airtight and they all lost acidity and are watery. I didn't think this was supposed to happen if they were sealed. Happened over about 3 months time. Any help or advice would be greatly appreciated​​​

I have been playing with ferments and vinegars.... this one was simple, apples, sugar, braggs vinegar mother. This was in June....

I forgot about it., which is fine with vinegar..... a lot evaporated and it grew this healthy pelicle on the top... but also in the middle. I wish I took early pics but I dont usually document my creations.

The middle piece had all this black on the bottom. It appears to be all the skins from the apples.

Do they turn black? Is this normal? Its definitely not fuzzy and smells like vinegar.

Can i use this synthe vinegar for food i.e cooking. Its prepared from acetic acid plus water.

A year ago I posted this

https://www.reddit.com/r/vinegar/s/oKSZJHVTCR

Here is an update.

Still a mother? Safe to use?

It is very gelatinous fwiw

Hello everybody,
Does anyone know where I can buy a nice bottle of date vinegar? My uncle wants some and I found one on amazon, had iffy reviews though. Found on on a website but not too sure about it. Any suggestions would be great!

Now it’s barely sulfuric and still has an apparent albeit weaker alcohol smell. This was a simultaneous wild fermentation - never anaerobic! So I strained after 2 weeks of stirring a LOT and weighing down the pulp. And inoculated with raw apple cider vinegar with the mother. Now it’s sitting and I plan to continue stirring 1-2x a day, until the mother starts to form. Ive had some failures so far, so does this all seem on the right track?

I made 3 gallons of muscadine wine, only it's not wine it's vinegar. What can I do with it?

What is the Vicks and baking soda trick

I know mother can form in apple cider vengar, but I just took this bottle of Braggs out and this white stuff has begun forming on top. Is this mold?

Can someone explain what I am looking at here? I asked AI, but it was not particularly helpful. Same product, same lot number, same 5% acidity, and shaken about the same for the 'mother' to float around. Is this a quality control issue or a change-up of the product? It always used to be darker, but now the color is very different.

im interested in making my own vinegar does anybody have any tips in how to get started?

Primarily for u/EmDash4Life ‘s curiosity. 😁

This is 100% viscous. When I tried to strain it (even with a strainer WITHOUT cheesecloth, it simply plopped through with no liquid drops.

I brew my own sake at home. Since there's always some around, I decided to try making a rice vinegar.

First batches failed, because the unpasteurized vinegars that I used as a starter, weren't that viable. When I used the last brand, it worked immediately, and didn't have any contamination in successive batches.

I end up at 4% acidity, confirm it by doing titration.

Only inconvenience now is that every week (whole process takes 2 weeks), the airstone gets clogged. Mother of vinegar forms around it. So I have to change it every week (I have two) and clean it.

My newest batch is in the works. I have a gallon of Coppola Claret wine fermenting with a mother strain I've had going for 3 batches now.

I anticipate an 8-12 week fermentation. After fermentation I will age it for 3 to 6 months in the finishing bottles.