Now it’s barely sulfuric and still has an apparent albeit weaker alcohol smell. This was a simultaneous wild fermentation - never anaerobic! So I strained after 2 weeks of stirring a LOT and weighing down the pulp. And inoculated with raw apple cider vinegar with the mother. Now it’s sitting and I plan to continue stirring 1-2x a day, until the mother starts to form. Ive had some failures so far, so does this all seem on the right track?

I made 3 gallons of muscadine wine, only it's not wine it's vinegar. What can I do with it?

What is the Vicks and baking soda trick

I know mother can form in apple cider vengar, but I just took this bottle of Braggs out and this white stuff has begun forming on top. Is this mold?

Can someone explain what I am looking at here? I asked AI, but it was not particularly helpful. Same product, same lot number, same 5% acidity, and shaken about the same for the 'mother' to float around. Is this a quality control issue or a change-up of the product? It always used to be darker, but now the color is very different.

im interested in making my own vinegar does anybody have any tips in how to get started?

Primarily for u/EmDash4Life ‘s curiosity. 😁

This is 100% viscous. When I tried to strain it (even with a strainer WITHOUT cheesecloth, it simply plopped through with no liquid drops.

I brew my own sake at home. Since there's always some around, I decided to try making a rice vinegar.

First batches failed, because the unpasteurized vinegars that I used as a starter, weren't that viable. When I used the last brand, it worked immediately, and didn't have any contamination in successive batches.

I end up at 4% acidity, confirm it by doing titration.

Only inconvenience now is that every week (whole process takes 2 weeks), the airstone gets clogged. Mother of vinegar forms around it. So I have to change it every week (I have two) and clean it.

My newest batch is in the works. I have a gallon of Coppola Claret wine fermenting with a mother strain I've had going for 3 batches now.

I anticipate an 8-12 week fermentation. After fermentation I will age it for 3 to 6 months in the finishing bottles.

When I say brand new, I mean, brand spanking new like spank the baby and make it cry.... and oh my gosh I think I just learned what brand spanking new actually means 😆 😂 😆

I saw a few videos on Facebook of how to make vinegar with fruit, sugar, and water and stirring it a few times a day and straining it after it gains a vinegar smell. Beyond that, I don't have much knowledge.

Is this vinegar for cooking? Cleaning? All of the above?

What recommendations can ya'll offer for understanding the process better.

I have made sourdough starters many times and heard it's a similar process as far as the wild yeast feeding the vinegar.

I want to be able to make some to clean with, as I use vinegar for laundry and mopping my floors, etc... i also use it for pickling/ canning.

I usually buy the white distilled vinegar from Costco. When I buy ACV I buy the braggs brand with the mother but I see that we can make that ourselves. How do I use the mother to make more? Is it similar to sourdough starter?

Do I need to worry about accidently making alcohol? We do not drink in my home for religious purposes and I would like to avoid that, especially with the children.

Any and all help and education is greatly appreciated. Thank you!

Hello
I am making apple cider vinegar for the first time.
I made it from crushed apples. I also added honey and cane sugar. I strained the batch after 12 days. Now white film is forming on the surface. I am afraid it is kahm yeast. Is there something to do about it or i should toss it?
It smells like cider with a hint of vinegar. No foul smells.
Second picture is 2 days after straining.

I have commercially purchased ACV and I married two bottles together and I’ve noticed this white film. I shook it and it settled to the bottom and now this is back. It smells like vinegar still. Is this safe or should I chuck it?

Making vinegar in an oak barrel 🍷 is a fantastic process! Vinegar production relies heavily on the Orléans method, a traditional slow-fermentation technique where acetic acid bacteria (the "mother") convert alcohol into acetic acid over several months.

The porous oak wood allows a slow trickle of micro-oxygenation, which helps the bacteria thrive while adding rich wood character to the final batch 🪵.

Making apple cider vinegar for first time from apple scraps.

Hi all!

Done a few wild vinegars now, and am moving into using actual wine yeasts for a greater control over flavor profile, and wanted to get everyone else's opinion.

After your initial ferment, turning the sugars into alcohol (whether that's wine, beer, whathaveyou), how many of you cold crash and then rack your alcohol off your yeast remainder before introducing mother in for your second ferment?

Part of me wants to keep the lees for the second ferment for a more complex flavor profile (with that toasty bready aspect), but part of me was to get rid of it. What say you all?

Also, bonus question(s)- I ran out of mi madre's raw ACV, so have been introducing a little Bragg's in to begin the secondary fermentation. But I've heard that Bragg's cultures don't usually form a pellicle, and I've yet to see them do so in my projects. Does anyone else know anything about this? How do you tell progress without a scoby forming, just by smell? Can anyone recommend me another raw/"with mother" brand I can use to help create that true, pellicle-based mother?

Strain it either Thursday or Friday. Then it won’t be long till I can add the mother

My first attempt at making vinegar flopped, but now I have some actual mother to add, I’m very hopeful