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Brewing my first batch of vinegar

Commented on July 26, 2013
Created July 26, 2013 at 6:31 AM

I think I just brewed my first batch of vinegar:

Only a tiny amount, because I had no idea what I was doing and need to invest in larger jars. (The rest of the space was initially filled with pineapple slices and coconut sugar for the first week.)

After I took out the pineapple slices, I let it sit in a dark cabinet for another 2 weeks.

Question. Does the Mother look about right? Should I save the mother for the next batch, or is it better to let a new one form each time? I worry about accidentally fermenting methanol or mold getting into it -- how likely is that to happen?

Are there any probiotic qualities that would be worth leaving this unpasteurized, or, should I heat it up? (If I don't, will vinegar eels be an issue?)

It seems a little bold to peel off the slime and pour this on my salad. It smells pretty good.

Cf08ad26759fdd206a2c9f9385080a57

(995)

on July 26, 2013
at 06:43 AM

Hey, I finally have a use for those glass Martinelli's apple juice jugs! Vinegar jugs now.

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