tag:blogger.com,1999:blog-8066877917844499643.post2892212897822982817..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Making Malt/Beer VinegarThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8066877917844499643.post-32993140370223563972021-03-28T18:34:56.790-04:002021-03-28T18:34:56.790-04:00I had exactly the same experience. Mother harveste...I had exactly the same experience. Mother harvested from an old vinegar failed. Weirdly it grew enthusiastically and became a huge solid colony, but little acetic acid. Second attempt used a working mother from someone else and worked wonderfully. I just titrated against NaOH today and it shows 5% acidity. Apparently free range acetobacter are not always best.rjs3273https://www.blogger.com/profile/01847686715966677487noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-5779859850319429942017-03-29T06:31:52.317-04:002017-03-29T06:31:52.317-04:00Bitterness and acidity aren't usually a pleasa...Bitterness and acidity aren't usually a pleasant flavor combination. Hops are inhibitory for Lactobacillus, Acetobacter isn't as far as I'm aware.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-59919561647207240252017-03-20T07:06:19.815-04:002017-03-20T07:06:19.815-04:00You mentioned that low hopped beers were best, is...You mentioned that low hopped beers were best, is it because the hops inhibit the growth of the mother or that a vinegar from a high hopped beer isn't too tasty? Also what's the ideal advertising to convert to a vinegar? Anonymoushttps://www.blogger.com/profile/00669356680145921884noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-57019003476109725912010-03-30T16:38:42.498-04:002010-03-30T16:38:42.498-04:00I have made vinegar from old commercial wine (orga...I have made vinegar from old commercial wine (organic works best), homebrewed mead and a homebrewed scrap cider made with cores and peels along with some white sugar. All three are delicious and take well to infusions of herbs or fruit (the mead vinegar infused with blueberries is out of this world). I like to cover the cap of the wide mouthed fermenting vessel - usually a wide mouth mason jar - with a coffee filter. This allows some oxygen but keeps bugs and dust out. I really want to try malt vinegar next.Alysshttps://www.blogger.com/profile/04820396354932192545noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-73192475636398380572010-02-09T21:15:34.177-05:002010-02-09T21:15:34.177-05:00Sounds like an interesting project. Not planning ...Sounds like an interesting project. Not planning on doing anything else special, something you suggest?The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-76758113167570903132010-02-09T18:25:38.136-05:002010-02-09T18:25:38.136-05:00One project I've been hoping to undertake is t...One project I've been hoping to undertake is to develop a culture collection of geographically-defined "wild" food-fermentation microbes. <br /><br />The flowers should be blooming down here in the next month or so, so I'm hoping to collect some <i>Gluconobacter</i> or <i>Acetobacter</i> cultures for vinegar at that point.<br /><br />Are you planning to do anything in particular to keep the oxygen availability up besides leaving the foil cap loose?Ivan Privacihttps://www.blogger.com/profile/14876109105618900667noreply@blogger.com