Kathi Jones wrote:
> "cbx" > wrote in message
> ...
>
>>My 2 cents worth. Acetobacter is the critter that is responsible for
>>changing the alcohol to vinegar, and when making wine this is the
>>critter you want to avoid at all costs.
>>
>>Surest way to make good vinegar is to buy a culture (mother) from
>>reputable vendor (homebrew supply stores carry it) or borrow a few
>>ounces from someone who has a culture going. The "Mother" is the most
>>disgusting looking thing you would ever see in your life, and it looks
>>obscene to say the least. There are different strains of
>>"acetobacter" that produce various flavors. I like Malt vinegar so
>>purchase a malt vinegar mother and use stale beer instead of wine.
>>
>>You can make your own "mother" by putting single layer of very coarse
>>cheesecloth or screening over a jug of wine, and set it out on the
>>porch. Fruitflies, flies, other flying critters will come to try to
>>get into the bottle, but will be stopped by the screen. However, the
>>little "acetobacter" fall into the wine and start growing, as they
>>naturally populate the outside of the fruitfly and flies, and other
>>bugs.
>>
>>The problem with this method is that although it works all the time,
>>you never know exactly which strainof the little bacterium or whatever
>>you are starting, although most always it will turn out OK. For a
>>particular flavor get a "mother" from a company specializing in
>>vinegars.
>>
>>Commercial vinegar is made from Crude Oil, I would NEVER NEVER NEVER
>>drink vinegar made in a refinery (distilled white vinegar and most
>>commercial vinegars, flavored with laboratory chemicals).
>>
>>Maybe someone from England can jump in here with more explicit
>>instructions, as they have some excellent Malt vinegars over there and
>>I have never been able to even come close to those with my
>>store-bought mothers. (a "Mother" would make the basis of a good
>>science fiction movie, as if you have ever seen one they are the stuff
>>mightmares are made of).
>>
>>On a related subject,, I used to make sherry the way they do in
>>Europe, in an Estuffa (heated cabinet), and the yeast for this stuff
>>makes a "mother" also, and it makes a hard, crusty "mother" that is
>>just as obscene looking. I can't find the yeast anymore since Wine
>>Art went out of business many years ago (sherry flor yeast). The
>>homemade sherry was better than anything you could buy, could be made
>>out of just about anything (I used oranges), but it took some time to
>>enjoy.
>>
>>Jim
>>
>>
>>
>>
>>On Sat, 06 Jan 2007 01:45:58 -0800, Reg > wrote:
>>
>>
>>>Peter Watson wrote:
>>>
>>>
>>>>On 4/1/07 10:21 AM, in article
,
>>>>"Goomba38" > wrote:
>>>>
>>>>
>>>>>Thank you for your reply.
>>>>>Here is the recipe: Aceto di vino, from Giulliano Bugialli's "Foods of
>>>>>Naples and Campania"
>>>>>
>>>>>2 slices white bread, crusts removed
>>>>>4 cups dry red wine
>>>>>
>>>>>Put the bread in a glass jar, then pour the wine over it. Place a piece
>>>>>of cheesecloth over the top of the jar and set the jar aside in a
>>>>>cabinet or on a countertop away from direct sunlight.
>>>>>
>>>>>Let the jar rest for about 25 days. in this period of time the bread
>>>>>will turn very dark in color and become almost gelatinous. This is the
>>>>>so called mother of the wine vinegar. Carefully drain and filter the
>>>>>wine that has become vinegar into a bowl., then pour into a bottle. The
>>>>>vinegar is now ready to be used.
>>>>>
>>>>>You can add more wine to the jar containing the mother of the vinegar.
>>>>>This time the process of changing the wine into vinegar will be much
>>>>>faster, about 1 week.
>>>>
>>>>I think that you will need to use sour dough bread if it is available
>>>>near
>>>>you, but thr recipe sounds great and I am going to try it.
>>>
>>>You don't need to use sourdough, or bread made with
>>>any specific yeast. There's no live cultures left in
>>>bread (as there is in, for example, yoghurt). It all
>>>dies off during baking.
>>
>
> I bought a vinegar mother from a wine making shop, followed the directions
> and tried to make vinegar out of my home brew wine....It never became
> vinegar and I don't know why. There's a wine making newsgroup I used to
> read, which is where I got the idea for trying it....rec.crafts.brewing? or
> ...something winemaking? can't remember what the group was called...anyway,
> check them out - there are brewing people there that could be of some help..
>
> Kathi
>
>
Plus, regardless of what Jim says, oil is too expensive to make vinegar
out of it. Go to http://www.versatilevinegar.org/faqs.html to see how
vinegar is made and the different types.

George