The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Anyone have a vinegar mother to share?

Elagins's picture
Elagins

Anyone have a vinegar mother to share?

My son-in-law, Bill, who brews killer beer, has decided to explore the mysteries of acetic acid and asked me for a vinegar mother.  Unfortunately, I don't have one (at least not one that will produce fine vinegar).  Does anyone out there have some to share, or is able to point me to a source.

Thanks,

Stan Ginsberg
www.nybakers.com

asicign's picture
asicign

I started fermenting my own wine vinegar a few years ago.  When I started, I was under the common misconception that vinegar mother is the cloudy looking stuff at the bottom of an unfiltered bottle of vinegar.  I've since learned that the cloudy stuff is just cellulose and other byproducts of fermentation, and that the microbes are floating around in solution.  I would be happy to send you some of my mother: it is a liquid of course, and I'm not sure how to best package it..  It makes excellent vinegar, but that really is a function of how good the wine is that goes into it.

Andy

Elagins's picture
Elagins

i'll message you here and give you my email address and we can take this conversation offline.

Thanks so much

Stan

cranbo's picture
cranbo

Stan, 

Mrs. Braggs Apple Cider Vinegar has live culture in it, and it's available at many health food stores and a number of supermarkets (at least it is out here in SoCal). 

You can also buy online here:

http://bragg.com/products/bragg-organic-apple-cider-vinegar.html

I've used it to make my own from leftover wine, with varying success. Aging is important (definitely improves over time), and it's especially helpful if you have access to an oak barrel (or at least oak chips).

cranbo