"Jim Elbrecht" > wrote in message
news
> James Silverton > wrote:
>
>>On 9/3/2011 2:17 PM, Ophelia wrote:
>
> -snip-
>>>
>>> I am using the same process as did my mother and grandmother before her.
>>> They lived long lives.
>>>
>>> I bring my vinegar to the boil and allow it to reduce, but not even by a
>>> quarter. I pour it over the eggs and clamp on a lid.
>>> The vinegar is harsh but after a couple of months standing time, it
>>> mellows and tastes very good.
>>>
>>> The original question was about adding a 'lot' of water to the vinegar
>>> which I suggested is very dangerous.
>>>
>>I don't think your mother and grandmother did any harm by boiling the
>>vinegar but they didn't really "reduce" it. They might as well have
>>started with less vinegar.
>
> I would think that the acidity would be raised slightly [maybe enough
> to make up for the liquid that gets drawn out of whatever is being
> pickled?]
>
> And I think it would help to blend the flavors of whatever else was in
> the brew.
>
> Have you done any measurements? This gal appears to know what she's
> talking about & raised 5% vinegar to 8.5%-- by boiling off 78% of the
> volume.
> http://www.in-gender.com/cs/forums/t/20206.aspx
> she gives her testing method which I don't grok at all-- but if you
> are of a scientific bent you might.
>
> Down towards the end of that thread they mention freezing it to reduce
> the water- thus raising acidity. [that works to make some kick-ass
> hard cider] The link is dead but it refers to a book ; "The
> household Cyclopedia of General Information" - it appears to have been
> published in 1881- which makes the suggestion of freezing something
> curious-- it wouldn't have been a method as readily available to most
> folks as it is now.

Perhaps not readily but ice houses were in use from early 17C certainly UK
and in US if I am not mistaken.
--
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