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Shrinkrap · July 7, 2019

I'll have to get back to you with multiple conflicting links. I was hoping you could help me sort it out!

This one has some useful information.

https://www.mountainfeed.com/blogs/l...ur-own-vinegar

This one includes some back story

https://www.fermentedfoodlab.com/how...apple-vinegar/

The conflicting information is about "wild" vs wine yeast, the proportion of sugar, and adding vinegar; none, unfiltered, vs "raw", with "mother".

I added sugar and wine yeast, but had no "mother", which some say gets added on the third day, or after the bubbling stops.

There was a you tube that stressed the importance of two phases; the first is fruit juice to alcohol, which he said should be anaerobic, and the second, alcohol to vinegar, which is aerobic.

ETA

Here is the video

https://youtu.be/bxH9tL78r6g

It seems the take home message was 3-7 days aerobic with brewing yeast and an airlock to convert sugar to alcohol, THEN add the vinegar/mother bacteria, and continue aerobically to convert to vinegar.

Here is another informative video, but with a different take home message. She is using a fruit where fermentation started before the fruit is cut up! Is it yeast or bacterial?

https://youtu.be/PH8JH5gctcA

July 7, 2019	#1009
Shrinkrap Tomatovillian™ Join Date: May 2006 Location: N. California Posts: 694	I'll have to get back to you with multiple conflicting links. I was hoping you could help me sort it out! This one has some useful information. https://www.mountainfeed.com/blogs/l...ur-own-vinegar This one includes some back story https://www.fermentedfoodlab.com/how...apple-vinegar/ The conflicting information is about "wild" vs wine yeast, the proportion of sugar, and adding vinegar; none, unfiltered, vs "raw", with "mother". I added sugar and wine yeast, but had no "mother", which some say gets added on the third day, or after the bubbling stops. There was a you tube that stressed the importance of two phases; the first is fruit juice to alcohol, which he said should be anaerobic, and the second, alcohol to vinegar, which is aerobic. ETA Here is the video https://youtu.be/bxH9tL78r6g It seems the take home message was 3-7 days aerobic with brewing yeast and an airlock to convert sugar to alcohol, THEN add the vinegar/mother bacteria, and continue aerobically to convert to vinegar. Here is another informative video, but with a different take home message. She is using a fruit where fermentation started before the fruit is cut up! Is it yeast or bacterial? https://youtu.be/PH8JH5gctcA Last edited by Shrinkrap; July 7, 2019 at 08:59 PM.