A Vinegar Update!

Three months later after starting vinegar , I have a batch with a good healthy mother (that large blob at the top—it doesn’t look pretty, but it’s doing its work) that is starting to taste less like watery wine, and more like tangy vinegar.

In fact, I am ready to strain and bottle this batch and start a new one. When the vinegar is ready, you can split and reuse the mother. Or share it with friends. Simply drop a piece of mother in a new batch of wine and another mother should form.

To split the mother, cut it with scissors and store it in some dilutted wine to keep it alive.

My White Zinfandel batch (pictured in my previous post) has not formed a new mother, but it is still turning into vinegar, the process is just taking a bit longer. It really does seem that vinegar is foolproof.