was a bottle of Spectrum red wine vinegar, about half full and not very old. At least, we hadn't had it very long as we use a lot of vinegar. It just suddenly turned murky and when poured there was stuff that clogged the opening. I tossed it, but am curious (as always) to what happened to it.
A question about vinegar. What causes it to turn cloudy and have a lot of funny sediment in it? It
- Thread starter curious1
- Start date
shaun-in-to
Well-known member
Was it organic and unpasteurized? If so
the cloudiness and sediment were probably just the "mother" or the bacterial byproduct that creates vinegar in the first place. (This is a GOOD thing if you feel like making your own vinegars--you skim off the mother and add it to wine and keep the cycle going.)
In the absence of actual identifiable mould, your vinegar was fine, although I confess I've sometimes pitched mine, especially cider or white wine vinegar, because it just looks kinda gross.
the cloudiness and sediment were probably just the "mother" or the bacterial byproduct that creates vinegar in the first place. (This is a GOOD thing if you feel like making your own vinegars--you skim off the mother and add it to wine and keep the cycle going.)
In the absence of actual identifiable mould, your vinegar was fine, although I confess I've sometimes pitched mine, especially cider or white wine vinegar, because it just looks kinda gross.
What you threw out was the mother....
used for making your own vinegar. I have several friends who make their own vinegar from wine and it's fantastic. It's kind of like sourdough starter...they talk about it like a live being. "Feed the beast. I killed it. I need some offspring." It's too funny...and they wince when they hear someone threw out the mother. If you make your own vinegar, it's like gold.
Here's a link to read more about it:
http://home.howstuffworks.com/how-vinegar-works2.htm
(scroll down to "Mother of Vinegar")
http://home.howstuffworks.com/how-vinegar-works2.htm
used for making your own vinegar. I have several friends who make their own vinegar from wine and it's fantastic. It's kind of like sourdough starter...they talk about it like a live being. "Feed the beast. I killed it. I need some offspring." It's too funny...and they wince when they hear someone threw out the mother. If you make your own vinegar, it's like gold.
Here's a link to read more about it:
http://home.howstuffworks.com/how-vinegar-works2.htm
(scroll down to "Mother of Vinegar")
http://home.howstuffworks.com/how-vinegar-works2.htm
dawn_mo
Well-known member
Here is a cheater recipe for homemade vinegar REC: Wine Vinegar
* Exported from MasterCook *
WINE VINEGAR
Recipe By :The Art of Accompaniment
Serving Size : 1 Preparation Time :0:00
Categories : This And That
Amount Measure Ingredient -- Preparation Method
4 cups red or white vinegar
2 cups red or white wine
Use red wine with red wine vinegar, and white wine with white vinegar. Put the wine and vinegar in clean bottles, cap them and store bottles on a cool, dark dry shelf for at least four months. Check the vinegar each month thereafter (take a whiff). When the aroma becomes tart and pungent, yet still fruity, it is ready to use. This process can take at long as six months.
Dnote: This recipe can be doubled or tripled to use up leftover party wine. It is absolutely delicious, and well worth the wait. The trick that I have found that works for me, is to make it every few months, so that I have a steady supply. You cannot use this vinegar to can foods with. - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
WINE VINEGAR
Recipe By :The Art of Accompaniment
Serving Size : 1 Preparation Time :0:00
Categories : This And That
Amount Measure Ingredient -- Preparation Method
4 cups red or white vinegar
2 cups red or white wine
Use red wine with red wine vinegar, and white wine with white vinegar. Put the wine and vinegar in clean bottles, cap them and store bottles on a cool, dark dry shelf for at least four months. Check the vinegar each month thereafter (take a whiff). When the aroma becomes tart and pungent, yet still fruity, it is ready to use. This process can take at long as six months.
Dnote: This recipe can be doubled or tripled to use up leftover party wine. It is absolutely delicious, and well worth the wait. The trick that I have found that works for me, is to make it every few months, so that I have a steady supply. You cannot use this vinegar to can foods with. - - - - - - - - - - - - - - - - - - -