Vinegar is one of the easiest culture-products prepared at home, either from wine-- resulting in wine vinegar, or e.g., apple juice, for producing apple cider vinegar. In fact, vinegar may be prepared from non alcoholic juices such as fresh fruit or vegetable juice, including cereal grains [maltgar] and honey [honeygar]. Bee pollen vinegar is also a possibility, with 1 part bee pollen, 2 parts honey and 3 parts water. Adding about 5% by volume of either kombucha tea, or a non-pasteurized vinegar as an inoculant [to seed], and let stand for a few months in a container, will produce a wonderful, light amber coloured Pollengar. The pollengar that I produce has a delicate light flavour, which is not overly acidic.
Common traditional vinegar is mostly produced by inoculating [seeding] either fresh fruit juice e.g., apple juice, with the addition of a small amount of non-pasteurized vinegar [also classified as a mother-culture].
Alternatively, wine may be stored in a container with a cloth placed over the mouth of the vessel, to let in air while keeping out dust and insects. Left for 3 to 6 months to ferment at room temperature will produce natural vinegar.
It is important to place the ingredients in a covered but vented container [left at room temperature], so that the liquid or juice [medium] receives ample amount of oxygen throughout fermentation. This is because the acetic acid producing organisms are aerobic, and need ample amount of freely available oxygen to do their job well.
The addition of a small amount of non-pasteurized vinegar, say 5% by volume, hastens the culture-process ensuring a satisfactory vinegar is produced, however, in most cases this is not essential, for wine will turn to vinegar if aired over a period of time.
After some days to a few weeks, an opaque film should form on the surface of the brew. This film is often referred to as mother of vinegar [MOV]. Undisturbed, the film will remain afloat in the forming vinegar. The film may sink into the liquid if the container is agitated even slightly. If this occurs, within time a new pellicle forms, replacing the previous submerged colony. The newly formed pellicle will once again form on the surface of the vinegar or kombucha. This process may occur many times over, doing so when ever any colony, or pellicle becomes submerged in the liquid brew.
 Culturing Apple Cider Vinegar
This mother-cultured apple cider vinegar is quite easy to prepare at home, from a few simple ingredients. Any MOV that forms, should have a clean sour odour. No mold should be found on the surface! Any brown spots or web-like tentacles as seen in the photo, are due to yeast lees and possible coagulated tannins or colloidal substances found in the initial juice. These are regarded as safe.
This batch was prepared from scratch from freshly pressed apple juice. Fresh apple juice was inoculated with the addition of about 5% non-pasteurized vinegar. A cloth placed over the mouth of the container keeps out dust and insects. The container is stored in a dark cupboard for 3 - 4 months. When the cider vinegar acquires a sour taste, with no fizz, it is ready. Half the volume of vinegar is siphoned into a bottle ready for consumption and the brewing container is topped up with freshly pressed apple juice, and left to ferment as before. This ongoing process may be performed on an indefinite basis, producing a constant supply of cider vinegar.Labels: Apple cider vinegar |
