Posted: Mon Nov 10, 25 1:50 pm Post subject: Cider Vinegar
I've just started some cider vinegar, I'd tried before but my juice went mouldy before i got to vinegar so this time I bought a demijohn and made cider. All I've done is check that my juice is cider now, and then added some vinegar including the mother to the demijohn and given it a shake.
Is that all there is to it or am I missing anything, how long should it take?
gz
Joined: 23 Jan 2009 Posts: 9456 Location: Ayrshire, Scotland
From my experience of failed wine, all you really need is the mother in the cider or wine. It does the rest itself. I am now rather careful to keep the fruit flies away and either wash or pasteurise the fruit I am using.
it is for natural yeast fermentation
for specific yeast etc it is a good idea to sterilize the fruit before fermenting it
re vinegar, natural til it stops bubbling, add a good mother
demijohn and airlock is a good idea, wood barrels are traditional but moody
for cider i use the natural yeasts, perhaps with a bit of wine yeast if the fruit is high sugar
ps my rough and then matured cider is rather kernow
not made vinegar with it, i get my pickles vinegar in 5 lt size from amazon
a thing the scary old cider sisters in herefordshire did was make the vinegar with the blanched pickling onions in it, very nice and more subtle than onions done in finished vinegar
ps by scary i mean two shotguns answered a knock on the door with a polite hello to warn them of an immanent knock
they were a bit special, the cider was as well
I always use added yeast in my home made wines. I don't trust what has been walking on or sampling the fruit beforehand not to leave something nasty there. Probably training when I was a child in always washing fruit before eating it.
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