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BS: I am making vinegar
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Subject: BS: I am making vinegar From: jimmyt Date: 27 Dec 05 - 09:55 PM I have just begun my quest to make my own vinegar from leftover wine. ANyone have any info? I just got it started tonight with a mother of vinegar and a couple glasses of Mediocre pinot noir in a crock. Hopefully I will be able to retire on the proceeds of the delightful acid. jimmyt |
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Subject: RE: BS: I am making vinegar From: Peace Date: 27 Dec 05 - 10:03 PM As a youth we took old bottles of alcohol--including wine--and placed the contents in a pot on the stove. We heated the contents. Turned the lid over and floated a bowl in the pot. We placed ice cubes in the overturned lid. As the alcohol boiled off it condensed and dripped down into the bowl. We drank the contents of the bowl. There were three of us and we all got inebriated--shitfaced is more like it--threw up and went to sleep. We were all very sick the next day. It may have been the pinot noir that caused us to be ill. Be very careful jimmyt. |
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Subject: RE: BS: I am making vinegar From: Peace Date: 27 Dec 05 - 10:05 PM Site jus' for you, jimmy. |
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Subject: RE: BS: I am making vinegar From: Once Famous Date: 27 Dec 05 - 10:10 PM Somethings I kind of wonder about. Why make vinegar when there are about 200 types available on the shelf? Why make wine when there are probably 10 times that amount. Just curious, jimmyt. No harm intended. Now, BBQ sauce is something else worth experimenting with. |
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Subject: RE: BS: I am making vinegar From: Peace Date: 27 Dec 05 - 10:11 PM Martin, we gotta trade recipes. |
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Subject: RE: BS: I am making vinegar From: GUEST,Jacques Le Vendreau Date: 27 Dec 05 - 10:13 PM Ah! There you are, Martin. Quickly, my friend! Come to the Brokeback Mountain thread. |
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Subject: RE: BS: I am making vinegar From: mack/misophist Date: 27 Dec 05 - 11:37 PM This time I side with Martin. With so many good things that can be done with bad wine, why turn it into vinegar? Vinegar is so cheap that the project's a dead loss of money. |
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Subject: RE: BS: I am making vinegar From: John O'L Date: 28 Dec 05 - 12:04 AM White wine vinegar's good for cleaning the red wine stains off the carpet... |
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Subject: RE: BS: I am making vinegar From: MBSLynne Date: 28 Dec 05 - 06:09 AM Yes, but the fun of DOING it is part of it. What else can be done with bad wine? We need to clear out our wine cellar and vinegar seemed better than throwing stuff away, but if there are other things to do with it..... BTW, I love that site Bruce...I'll go back and look at it more closely in a min Love Lynne |
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Subject: RE: BS: I am making vinegar From: gnu Date: 28 Dec 05 - 06:28 AM Lynne asked, "What else can be done with bad wine?" Serve it when you have guests you don't like. |
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Subject: RE: BS: I am making vinegar From: GUEST,Mr (ex wine making) Red Date: 28 Dec 05 - 06:46 AM Make wine and leave a gap for the vinegar fly to get in. |
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Subject: RE: BS: I am making vinegar From: JohnInKansas Date: 28 Dec 05 - 06:55 AM The link provided by Peace rather confirms my own observation that making vinegar from wine is a zero-skill operation. Open a bottle of wine Drink less than all of it* Return in two days Find vinegar in the bottle. *may require restraint John |
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Subject: RE: BS: I am making vinegar From: sapper82 Date: 28 Dec 05 - 07:02 AM I made some cider several years back and the last gallon went "off" and turned to vinegar. I was still using the stuff for cooking 6y later!! |
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Subject: RE: BS: I am making vinegar From: GUEST,Blame that vinegar fly Date: 28 Dec 05 - 07:36 AM they are very small and fairly rotund |
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Subject: RE: BS: I am making vinegar From: mack/misophist Date: 28 Dec 05 - 09:12 AM Use bad wine for cooking. |
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Subject: RE: BS: I am making vinegar From: Stilly River Sage Date: 28 Dec 05 - 09:42 AM Then you have bad wine in your food. You can get away with inexpensive wine in your food. We also have it on the table. :) (That's because if you choose carefully Inexpensive doesn't translate to Bad.) |
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Subject: RE: BS: I am making vinegar From: jimmyt Date: 28 Dec 05 - 09:50 AM Well, actually the point is that using bad wine for cooking is I guess OK, but if I wouldn't drink it I also won't cook with it. The real issue is that an open bottle of wine to cook with is gonna be crap in about a week and should be thrown out. Vinegar, however, is another possibility of what you can do with leftover wine. Scenario: you have a container of vinegar in the process. It requires no effort, just a place to put the jar or crock with a piece of cloth over the top to keep the bugs out. You have a partial bottle of leftover wine that you have been using in the kitchen to cook with for a few days, maybe a week. You can now pour the remains in the vinegar crock instead of throwing it out. You open a bottle of wine that turns out to be plonk. It is not corked( effected with a contaminated cork that makes it taste like wet cardboard) it is just a mediocre or poor wine or just something that doesn't suit your fancy, you can pour it in the crock also. Leftover wine after a party that normally gets poured down the drain, in the crock instead. Supposedly you can make a better red wine vinegar at home than most of what you purchase. Mind you, I am brand new at this and very possibly this will turn out to be an idea that looks good on paper but is not too practical. I agree, Martin, that trying to make wine is beyond my scope. I will have to let you know how it progresses. |
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Subject: RE: BS: I am making vinegar From: GUEST, Topsie Date: 28 Dec 05 - 09:51 AM Surely, the better the wine, the better the vinegar will be. To remove limescale it doesn't matter what it tastes like, but in salad dressing flavour is important. |
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Subject: RE: BS: I am making vinegar From: Uncle_DaveO Date: 28 Dec 05 - 10:06 AM Maybe I'm not holding my face right (as we used to say when I was a kid), but I've been unsuccessful in making wine vinegar. I've gone with the "just leave it out and it will turn" approach, and also with the mother method, and in neither case did I get vinegar. Now, the mother, I suppose, may have been something else in the preexisting vinegar I had rather than real mother. But it sure seemed to answer to the description I'd read. Oh, well. Dave Oesterreich |
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Subject: RE: BS: I am making vinegar From: MBSLynne Date: 28 Dec 05 - 10:55 AM I don't often use wine in cooking cos my daughter doesn't like food with alcohol in generally. We don't tend to have left over wine unless it isn't particualrly nice to drink. I do, however, use vinegar for cleaning, so 'bad' wine should be fine for that. I intend to give it a go anyway....I'll be interested to hear how you get on with it Jimmykins Love Lynne |
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Subject: RE: BS: I am making vinegar From: jimmyt Date: 28 Dec 05 - 10:55 AM topsie, not necessarily the truth. Much sweetish young wine makes significantly better tasting vinegar than good older vintage with a higher alcohol content |
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Subject: RE: BS: I am making vinegar From: GUEST, Topsie Date: 28 Dec 05 - 11:17 AM Perhaps your "good older vintage" would be oaked wine - and I don't think I would like that as vinegar. |
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Subject: RE: BS: I am making vinegar From: jimmyt Date: 28 Dec 05 - 11:20 AM DaveO, from what I have been able to find out from some research, the mother that forms will take on an appearance that looks like a bloodclot, dark red and coagulated. I gray film comes to the top of the vinegar that is working and ultimately gets rather thick skinned. Over time, the addition of wine will cause the skin to be oxygen deprived from the alcohol and it will sort of die and sink to the bottom. It is then removed and discarded. This process, once it is up and running,is a continuous one where you draw off vinegar to give away to friends or use yourself while you are adding wine to make more product. Anyway I found a really great informative site but I am so dumb I can't make a blue clicky. I will try to send the websiter addy in a post soon. |
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Subject: RE: BS: I am making vinegar From: jimmyt Date: 28 Dec 05 - 11:26 AM Topsie, Oaky wine is normally young wine. If wine is barrelled in New Oak instead of already used barrels it picks up MUCH oak flavor which I don't like either. It tende to be a California tendancy to use lots of New Oak to make their wine and it is not a taste that everyone really cares for. Other countries tend to use less oak (or at least new oak) in their winemaking. |
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Subject: RE: BS: I am making vinegar From: jimmyt Date: 28 Dec 05 - 11:30 AM Do a google search for So, you wanna make vinegar, eh? It is a good, informative website about the production of vinegar. |
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Subject: RE: BS: I am making vinegar From: Liz the Squeak Date: 28 Dec 05 - 04:35 PM I've got a gallon of sloe vinegar here.... it makes really weird pickles. It started off as sloe wine but it 'turned'.... LTS |
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Subject: RE: BS: I am making vinegar From: Peace Date: 28 Dec 05 - 04:41 PM So, you wanna make vinegar, eh? |
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Subject: RE: BS: I am making vinegar From: open mike Date: 28 Dec 05 - 05:06 PM i am in the process of making a bottle of herb vinegar.. by adding springs of fresh herbs form the garden. rosemary, garlic, and a few red peppers. the recipe calls for white vinegar, but i think red wine would be much more pretty. how do you make balsamic vinegar? does it have balsam in it? |
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Subject: RE: BS: I am making vinegar From: Mr Red Date: 28 Dec 05 - 05:07 PM vinegar is a result of the wrong fermentation - the flies are the quickest to start it but maybe not the best tasting. I would guess sweet wines give the fermentation something to ferment with and hide the off flavours. I never heard of a vinegar yeast so surmise it is in the realms of malo-lactic fermentations - secondary to the sugar-alcohol one. |
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Subject: RE: BS: I am making vinegar From: jimmyt Date: 28 Dec 05 - 05:16 PM Liz, you need to share the pickles Brucie, thanks for the blue clickie! you da man Open Mike, Balsamic vinegae (the real stuff, not most of the chemical manufactured kind) is a very difficult process. Google it and you will be amazed at how darn difficult it is. Mr. Red, I believe you are exactly right. |
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Subject: RE: BS: I am making vinegar From: JohnInKansas Date: 28 Dec 05 - 08:36 PM Actually, the "leave it open and it will turn" method isn't all that fast. A bottle of wine left open, or left half full of air, generally will take a "sour" edge in a few days, but to get it to turn to something like normal vinegar strength will take quite a bit longer unless you "kick it" with a bit of fresh/active yeast. There normally is enough in the way of "fungal stuff" floating around to eventually get vinegar from anything that's liquid and contains sugar or other carbohydrate, the same way you "start" a sourdough mix by the traditional method. Just leave it out until something happens. (But toss it if something pink happens to your sourdough.) The same yeasts that produce alcohol in the absence of air generally will produce acid when you let air in, although the best "wine" yeasts aren't necessarily the best "vinegar" yeasts. Ordinary bread yeast will make either wine (alcohol) or vinegar (acetic acid) depending on whether they grow without air (anaerobic) or with air (aerobic); but it dies out or goes dormant at a lower alcohol content than a good wine culture, and at a lower acidity than one of the better vinegar kinds. For a homemade vinegar I doubt that the slightly lowered acidity would be too much of a problem - unless you're inviting a group of chemists to lunch. A step omitted by a couple of John |
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Subject: RE: BS: I am making vinegar From: Fullerton Date: 28 Dec 05 - 09:58 PM I've been making vinegars for a few years and I didn't know anybody else did it! I have a secret ingredient for my vinegars. OK so I'll tell you as long as you don't tell anyone else. GLACIAL ACETIC ACID. Concentrated Burn-holes-in-your-floor-stuff. Lots of Industrial type warnings on the bottle.. and the box...... and the outer box. YUMMY!! I use it, very very carefully, to increase the acidity (and preserving qualities) of my pickling spice. Do wine vinegars reach the safe acidity limits for pickling? |
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Subject: RE: BS: I am making vinegar From: jimmyt Date: 28 Dec 05 - 10:52 PM Glacial Acetic acid, H C2 H3 O2 is pretty much the chemical formula for vinegar although the vinegars obviously have a dilution from the full concentrated formula of Glacial Acetic acid. I can see where this would be a good method to increase the acidity to the point you want it to be. Some white vinegars for sale in the market are simply chemical in that they are not created from any fruit at all, but just diluted Acetic acid. They sure wash windows well, but lack a bit in the depth of taste. A bit like pure Ethyl alcohol. It will get you pretty drunk, but not in the style of a delightful fermented beverage. |
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Subject: RE: BS: I am making vinegar From: Peace Date: 28 Dec 05 - 11:17 PM "A bit like pure Ethyl alcohol. It will get you pretty drunk, but not in the style of a delightful fermented beverage." Had some of that once. NO hangover. It's the stuff in the alcohol wot causes the hangover. |
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Subject: RE: BS: I am making vinegar From: dianavan Date: 29 Dec 05 - 04:38 AM wine vinegars are great for salads. They vary in acidity. I guess that depends on the "mother". I'm not really sure because my vinegar was the result of a vinegar fly getting into the wine. The only problem I've ever had with vinegar was quality control. Every wine vinegar has been different. I'd like to know how to increase the acidity because I'd like to try white, wine vinegar pickles. It might also work for sushi. I think you should taste it from time to time. When it tastes good, stop adding to it. Interesting topic. Why would you make vinegar? Its a byproduct. Why should you buy something you already have? |
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Subject: RE: BS: I am making vinegar From: John on the Sunset Coast Date: 29 Dec 05 - 08:44 PM I made red vinegar about 35 years ago. It wasn't good vinegar. It wasn't even supposed to be vinegar; it came from a kit, complete with cask, liner, yeast and grape mash. You were to have a potable libation in a couple or three weeks I guess. I just got vinegar (did I say that?) It wasn't good vinegar, but it cleaned out the plumbing...well, behind every cloud, etc.--Happy 2006, John |
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Subject: RE: BS: I am making vinegar From: JohnInKansas Date: 30 Dec 05 - 12:58 AM White vinegar sold commercially here is labelled consistently as "5 percent acidity" and that seems to be some sort of a standard. Commercial white vinegar is nothing but water and acetic acid. White "Cider Vinegar" can be made, and may have some remnant fruity taste, but the more common cider vinegars, made from apples, are red ones. I'm told you can get rid of the red color with filtering, but I suspect that commercial white cider vinegar is all pure chemicals. The degree of acidity necessary to preserve something is a freqently debated topic. The "domestic science" consultants have been saying for a few decades that anything you wish to preserve must be pasteurized and hermitically sealed. The old-fashioned wax seals used on some foods 50 years ago send the "experts" into convulsions, and just mentioning that method makes them run around screaming "you're all gonna DIE!!!!." A somewhat contrary opinion came from a recent Ag Board (Kansas) advisory on the care of picnic foods - sometime last summer - in which they stated that leaving the 'tater salad out on the picnic table for a few hours isn't really all that dangerous because it's "usually sufficiently acid to inhibit rapid growth" of bacteria and food toxins. I'd be inclined not to rely on acidity alone for preservation, so I'd go for whatever tastes right - and proper "canning" and/or other sanitary processing to take care of the preservation. John |
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Subject: RE: BS: I am making vinegar From: dianavan Date: 30 Dec 05 - 01:12 AM John - Pickle barrels have been around for a long time and I never heard of anyone dying from eating a pickle. I have done alot of canning and always pressure seal low-acid foods (beans, fish, etc.) but have no fear of giving tomatoes, blackberries and pickles a quick water bath to seal the jars. |
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Subject: RE: BS: I am making vinegar From: JohnInKansas Date: 30 Dec 05 - 08:19 AM I think we'd have to agree that sometimes the "experts" ignore reality. The later advice about the picnic lunch seemed to me to be a bit of a look back at the fact that lots of people have lived through horrible things "they say" you shouldn't do. The end-point acidity of a homemade vinegar will depend on what yeast varieties get into the mix. If it's a concern, there probably are some pretty good tests described in some of the old cooking/canning books, but I don't have granny's library at hand to check it out. John |
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Subject: RE: BS: I am making vinegar From: GUEST, Jos Date: 01 Jan 06 - 10:17 AM Some years ago I bought a bottle of white vinegar in a small chemist's near Bristol. I t came with a hand-written label saying 'WHITE VINIGAL'. |
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Subject: RE: BS: I am making vinegar From: Peace Date: 01 Jan 06 - 04:23 PM If it ain't muscatel, it ain't wine. |
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Subject: RE: BS: I am making vinegar From: Kaleea Date: 01 Jan 06 - 05:59 PM Don't forget to look up all the household projects you can do with vinegar, such as cleaning your windows, using it as a laundry detergent booster, and rinsing you hair with it for a shiny mane. Oh, yeah, you can also sprinkle it on salads & veggies for extra pucker power. |
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Subject: RE: BS: I am making vinegar From: JohnInKansas Date: 01 Jan 06 - 11:38 PM Kaleea - But remember that most of those household uses work best with white vinegar. The color in natural cider vinegar may be because of some remnant "fruit stuff," and may leave a slight residue. Commercial red/brown vinegar may just be white vinegar with coloring, but homemade from wine it may be a bit sticky. Test it first, perhaps just by leaving a spoonfull in a saucer to see if it's "clean" after the vinegar evaporates. John |
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Subject: RE: BS: I am making vinegar From: jimmyt Date: 11 Jan 06 - 10:47 PM Well, all you naysayers, I can only tell you that it has been 2 weeks and I have a wonderful bacterial colony (mother) on my rich ruby red product, and I tasted it tonight and damned if it isn't...you guessed it! Vinegar! Woo Hoo! I am in the money now. Let me see, i need saled, distrubution, tech, PR advertising, preparation for the IPO............ a name, a slogan, "hey man, this is some folkin' good vinegar ya got here." Actually I have a ways to go yet, but it is really quite delightful to have this happen so soon. I should have starters to give away soon for anyone inclined to follow in these acidic footsteps, jimmyt |
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Subject: RE: BS: I am making vinegar From: The Fooles Troupe Date: 12 Jan 06 - 04:30 AM In Samuel Pepys time, there were more varieties of vinegar available than wine. |
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Subject: RE: BS: I am making vinegar From: TheBigPinkLad Date: 12 Jan 06 - 12:17 PM jimmy, congrats on the success. I hope you're only kidding about selling it though. Some of the advice in this thread, though doubtless well-intended, is bollox. You CAN get botulism from pickles made in vinegar of less than 7%; The strength of the vinegar has NOTHING to do with yeast -- you can make perfectly good vinegar from wine that has been subjected to sodium metabisulphite, for instance. A wine (beer, cider, etc) of 8% will yield a vinegar of 7%, if it successfully transmogrifies. If you are making pickles, use a commercial pickling vinegar. Or roll the dice, you might not be unlucky. Bread is cheap. Why would anyone make it at home? ;o) |
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Subject: RE: BS: I am making vinegar From: Peace Date: 12 Jan 06 - 02:40 PM Unless you made it with muscatel, I ain't helpin' with sales. Wouldn't want to be associated with second-rate vinegar. Sorry jimmy, but it had to be said. |
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Subject: RE: BS: I am making vinegar From: GUEST,.gargoyle Date: 12 Jan 06 - 10:10 PM In the hope of redeeming some sort of benefit from a spoiled lot of mash....I confess to distilling.
If the mash is bad....the distillation is also bad....there is "No Balm in Gilead" to redeem a mash gone bad.
Throw the batch onto the roses.... there the acid and B-vitamins may produce a visual pleasure.
Sincerely,
As all athletic coaches exclaim...you cannot produce "chicken-salid" out of "chicken-shit." |
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Subject: RE: BS: I am making vinegar From: jimmyt Date: 12 Jan 06 - 10:56 PM Gargoyle, I think you are confusing bad wine with "three day old, good wine, darn I wish I had drunk that before it got a little past its prime" wine. I am not talking of using rotgut wine, or wasting wine that is perfectly drinkable, but sometimes a half bottle ends up being allocated to cooking wine because it just got a little past its prime before finished. THe fact is, after about a week it is not really good enough to cook with, off to the vinegar crock. After a party, the little remains that were not consumed, off to the vinegar crock. Anyway, so far it is producing absolutely wonderful deep red wine vinegar and it is essentially on autopilot from here. Brucie, I will arrange some special muscatel vinegar for you. As soon as I find a plastic bag and a suitable cardboard container. Big Pink Lad...you really got me thinking about the botulism thing. I found a site that suggests you heat the vinegar to almost boiling prior to bottling to prevent this nasty bug from being in the vinegar. I guess I still have a lot to learn about this and , no, I have no visions of providing this commercially. As mentioned before, though If anyone is interested in a starter, I will be able to send one soon I think as this progresses. jimmyt |
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Subject: RE: BS: I am making vinegar From: GUEST Date: 13 Jan 06 - 06:06 AM I thought the botulism bug would be in the substance to be pickled - in this case, onions - rather than in the vinegar. I would risk eating old pickled onions, but NOT old pickled herrings. |
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Subject: RE: BS: I am making vinegar From: GUEST Date: 13 Jan 06 - 11:09 AM And as for pickled eggs . . . |
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Subject: RE: BS: I am making vinegar From: MBSLynne Date: 19 Jan 06 - 02:46 AM Well you've got me going Jimmy! I have a small, experimental jar of white wine with vinegar added, on my kitchen table. If I like the result I'll do bigger quantities. How's yours going? Love Lynne |
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Subject: RE: BS: I am making vinegar From: Bunnahabhain Date: 19 Jan 06 - 07:46 AM i have what I belive to be eldeflower wine vinegar. We made it in the autumn, and tasted it at some point and it was a reasoanable wine, so it should be an intersting vinegar.... gargoyle, shame on you for giving up so easily! if you can't drink your distillate, then carry on going, and turn it into rocket fuel. There are plenty of uses around the house for 95% ethanol, and if you're careful, you mught even have your eyebrows left afterwards. |
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Subject: RE: BS: I am making vinegar From: The Fooles Troupe Date: 19 Jan 06 - 08:12 AM Adding acetic acid to an alcoholic beverage is not the same as brewing the particular vinegar - I can tell the taste between acid + apple juice and cider vinegar - see previous message above. |
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Subject: RE: BS: I am making vinegar From: jimmyt Date: 19 Jan 06 - 10:12 AM Robin, If you are referring to Lynne's post above I think she is using the white vinegar as a "starter" not to increase the acidity or lower the pH as it were. In fact, one way of starting vinegar is to just add vinegar to wine and let mother nature take its course. Especially if there is a bit of "mother" in the vinegar, the bacteria will colonize, create a membrane on the top of the liquid and then feed off the alcohol that is added leaving...viola vinegar. It is a slower process but the vinegar should be quite nice. |
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Subject: RE: BS: I am making vinegar From: Peace Date: 19 Jan 06 - 10:15 AM Unless you develop a little class here, jimmy--that is, make some using Muscatel, then I shall have no recourse but to and that's that. |
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Subject: RE: BS: I am making vinegar From: jimmyt Date: 19 Jan 06 - 10:51 AM Lynnikins, I am excited about your white vinegar quest. Frow what I have read, however, white vinegar takes much longer and requires a bit of luck to make a good product. May take 6 months to get the vinegar going good. My vinegar is now less than 4 weeks old and I tested it yesterday and it is deep red and very strong but excellent taste with absolutely no chemical aftertaste like the commercial stuff i have in my pantry. I added a couple glasses of some flat Barbaresco I had opened a week ago yesterday and I guess I am up to about a half gallen so far. The bacteria that grows and colonizes on the top is a bit disconcerting if you don't know what to expect, but I have seen photos of what it is supposed to look like and I am right on course. It starts with many circular one inch mold looking areas on the top and within a day or so it coalesces into a grey looking membrane. WIthin a couple days it turned red like the vinegar but it is like a colloidal mambrane sort of like the skin on the top of custard or something. Again, if anyone wants a starter I will send some as soon asit is mature enough to send. The starter consists of about 4 oz of vinegar with a piece of the mother in it. |
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Subject: RE: BS: I am making vinegar From: jimmyt Date: 19 Jan 06 - 11:04 AM Brucie, I would try using some of your favorite products in my vinegar but I am afraid the contamination from the brown paper sack may be too much for my bacteria to stand. |
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Subject: RE: BS: I am making vinegar From: The Fooles Troupe Date: 19 Jan 06 - 06:04 PM jimmyt most commercial 'white vinegar' will probably have no 'mother' in it. Only a good quality 'wine vinegar' may still have traces. |
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Subject: RE: BS: I am making vinegar From: jimmyt Date: 19 Jan 06 - 06:09 PM I agree Robin that if it is just white vinegar it is a chemical and not the result of bacterial fermentation there would be no mother in it. ALso, it is essential to let the air get to it by keeping it covered with a cloth of some sort or it will never colonise. |
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Subject: RE: BS: I am making vinegar From: GUEST,jeanniepoodles Date: 26 Jan 06 - 10:55 PM I am making vinegar and I just checked it in my basement and it has those fruit flys in it. is it no good or is there some way to fix it. and also a few blttles dried out a bit, I just put more water in them is that o.k |
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Subject: RE: BS: I am making vinegar From: Peace Date: 26 Jan 06 - 11:03 PM Put some fish in it and they will eat the fruit flies. |
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Subject: RE: BS: I am making vinegar From: The Fooles Troupe Date: 27 Jan 06 - 01:10 AM and when the fish are big enough, just bring the whole mess to a simmer for about 10-15 mins and you will have fish soup. |
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Subject: RE: BS: I am making vinegar From: Peace Date: 27 Jan 06 - 01:15 AM and the soup will have a tang to it. |
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Subject: RE: BS: I am making vinegar From: The Fooles Troupe Date: 27 Jan 06 - 01:18 AM AAdd some sugar, and you will have sweet and sour fish soup. |
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Subject: RE: BS: I am making vinegar From: jimmyt Date: 27 Jan 06 - 08:40 AM well jeanniepoodles that is why you leave the vinegar open while it is making but you cover it tightly with a cloth like an old diaper. I guess it is a matter of whether you value the vinegar more than your concern about the fruit flies. YOu might filter it through some coffee filters and trudge on! |
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Subject: RE: BS: I am making vinegar From: jimmyt Date: 27 Jan 06 - 08:42 AM my problem right now is I can't get ahead of my vinegar usage! I am using it faster than replaving it in the crock where the bacterial colony is still cheerfully manufacturing new for me. |
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Subject: RE: BS: I am making vinegar From: TheBigPinkLad Date: 27 Jan 06 - 12:25 PM but you cover it tightly with a cloth like an old diaper. A clean one, ok? ;o) |
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Subject: RE: BS: I am making vinegar From: jimmyt Date: 27 Jan 06 - 12:56 PM Yes, a clean one! |
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Subject: RE: BS: I am making vinegar From: MBSLynne Date: 27 Jan 06 - 03:35 PM Oh...I've been looking hopefully at my jar every day and nothing's happening. Now I see why. Six MONYHS??? Damn. The reason I've made white is because I happened to have part of a bottle of home-made dandelion wine that I opened for cooking and didn't get used up. Oh well I'll just leave it and see. I've got a lid on mine but I leave it off for an hour every day. Love Lynne |
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Subject: RE: BS: I am making vinegar From: jimmyt Date: 27 Jan 06 - 03:57 PM I have no experience with white wine vinegar, lynnikins but what i read is it is a bit moody and difficult to get started. Perhaps I should just send you some of this lovely red? |
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Subject: RE: BS: I am making vinegar From: GUEST, Topsie Date: 27 Jan 06 - 04:18 PM You think vinegar flies will take more than an hour to find it? I don't think so! |
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Subject: RE: BS: I am making vinegar From: MBSLynne Date: 27 Jan 06 - 04:33 PM Well vinegar flies aren't a problem at the moment, it being winter. I guess if it's going to take six months though, I'll cover it with cheese-cloth or something. That sounds like a lovely idea Jimmypooh, but I don't suppose you can send it over here... I fully intend to try a red one as soon as there is a red that doesn't get consumed! I also intend to have a go at cider vinegar from apples when the season is right. Love Lynne |
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Subject: RE: BS: I am making vinegar From: jimmyt Date: 17 Feb 06 - 09:23 AM WEll, I have over a gallon of quite wonderful red wine vinegar with lots of mother( bacterial vinegar-makine colony) that I would be glad to share for free with anyone if you would like some. I will also give you the info I have on producing more and you can take it from there. THe only requirements are: I am a bit dicey about shipping this out of the US, and you must either drink red wine or have a source to replenish this from time to tome about a glass a week. When I seperate it in a couple weeks Icould send it out cheerfully! jimmyt |
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Subject: RE: BS: I am making vinegar From: bobad Date: 17 Feb 06 - 10:25 AM I didn't think you could send your mother through the mail. |
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Subject: RE: Wine From: GUEST,jade Date: 02 Mar 06 - 01:51 PM I have 5000 bottles of bad wine. Anyone know of a company or individuals who purchase under these circumstances? |
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Subject: RE: BS: I am making vinegar From: TheBigPinkLad Date: 02 Mar 06 - 05:24 PM Whaddya mean by 'bad?' |
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Subject: RE: BS: I am making vinegar From: GUEST Date: 03 Mar 06 - 11:06 AM That's a lot of vinegar. Could it be made into bio-diesel? |
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Subject: RE: BS: I am making vinegar From: The Fooles Troupe Date: 03 Mar 06 - 08:27 PM If you spray that much vinegar in the air, it will erode incoming missiles. Get in touch with Big George - he needs help with his anti-missle program. |
