fermenting
Mother of vinegar Red/white/Apple Cider, your own vinegar from scratch!
$4.41
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DetailsPlease pick which mother you need: red wine, white wine, or apple cider mother, or red and white mother, or all 3 red white and apple cider, we also sell liquid power culture 15ml which has the right PH to get your culture started fast!
We do Internation post tracking with every order. Your order will be packed safely and I'll send your Internation tracking number so you can follow your order travels to you :)
Mother of vinegar is a substance composed of a form of cellulose and acetic acid bacteria that develops on fermenting alcoholic liquids, which turns alcohol into acetic acid with the help of oxygen from the air. It is added to wine, cider, or other alcoholic liquids to produce vinegar.
you can use beer, wine, or any alcoholic liquid, like liquors, try Lemoncello! Basically the mother loves to eat sugar and will transform that into vinegar :)
I have used a variety of other things to ferment with the mother! from black tea and sugar to boiled blood orange, grapefruit blended with its rind and sugar even spicy boiled green chilly blackberry, elderflowers, pineapple, etc. Once your mother starts to grow, you can use the liquid around it, or carefully separate a layer of the top floating mother being as sterile as possible to start a new batch. Experiment as much as you like. If you have any questions I will be happy to answer them! I love making vinegar.
The Mother of vinegar needs to breathe so on the top of the receptacle you use you must use cheese clothe with an elastic band to keep out the fruit flies. You can start small with a 1 liter jar and build from there as you see the mother develop on the top.
How to use your Mother of vinegar.
Take room-temperature sterile receptacle with alcoholic liquids 3/4 full, it is advisable with wine to part half wine half sterilised or boiled and cooled water (leave a little space at the top), add the Mother of vinegar and her liquid in the bag , you can add a little brown sugar, 3 cubes or so for the mother to develop fast, place the cheesecloth over the top seal with elastic band and place in a cool dark room no hotter then 25 degrees. And wait... be patient and don’t disturb to much, soon you will see a new mother forming on the surface of the liquid after a week you can start to taste your vinegar with a sterile spoon, this way you get to know how the taste changes over time and becomes more acid, when the vinegar suits your needs, pour out the liquid for your use. Pour some new alcoholic liquid and a little sugar in to start a new batch. If your Mother starts to look a little brown on top or underneath as it grows and sediment gets stuck to it you can take it out and wash it under cool water, rub with your fingers, no soap and no hot water! And then place her back in her liquid. As she grows she will create layers after a few months you can separate the layers and start a 2nd batch go crazy a try new flavours!!! The possibility is endless. -
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