Vinegar Crock

All things preserving - canning, water bath (vacola), freezing, drying your harvest. We discuss all methods and the pros and cons, be nice to each other, please we all have our ways of preserving.
minnie
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Vinegar Crock

Postby minnie » Mon Aug 17, 2009 1:16 pm

My vinegar crock arrived today from Redback Trading... it's lovely!!

Ian (from Redback) very kindly sent me the following information for getting the 'mother' happening.
- I have bought a mother in a small jar from a winemaking shop - hard to find here I think

I couldn't get into Lismore to see if they have it...
- you can add an unpasturised vinegar available from most health food stores - there is a US brand of apple cider vinegar - pasturisation kills the mother

I found this it's called Bragg Organic Vinegar and contains some mother.
- I know people who add horse cider vinegar - this is just unpasturised cider vinegar - still has the live mother in it - available from most stock feed places

Did ask at the stock feed and it was in a 'big' container I think 20litres and had garlic in it... and then found the Braggs.

After giving it a wash I'll get some red wine vinegar going ready for summer and then over summer will white wine. DH has been looking up Malt Vinegar which is made from beer and now he's thinking of doing that...

Will let you all know how it goes.
:D
Vicki

Shadowgirlau
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Re: Vinegar Crock

Postby Shadowgirlau » Tue Aug 18, 2009 8:43 am

Sounds wonderful Vicki, looking forward to hearing all about it as you progress.

Kathleen
Life is what happens to you while you're busy making other plans.
- John Lennon

minnie
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Location: Alice, West of Casino, NSW
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Re: Vinegar Crock

Postby minnie » Tue Aug 18, 2009 11:19 am

Would you believe DH got his beer vinegar going first this morning, in a stainless stock pot. :D

I've got the red wine one going now too... so the competition is on to see who's comes out best. :lol:
:D
Vicki

Shadowgirlau
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Joined: Sun Mar 30, 2008 4:57 pm

Re: Vinegar Crock

Postby Shadowgirlau » Wed Aug 19, 2009 9:43 am

Look forward to seeing and hearing all about the results of this competition :lol:

Kathleen
Life is what happens to you while you're busy making other plans.
- John Lennon

syrah
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Joined: Mon Oct 05, 2009 11:21 am

Re: Vinegar Crock

Postby syrah » Mon Oct 05, 2009 1:02 pm

Hi Vicki

How is the red wine vinegar going?

A word of warning dont be put off by the acetone smell. I was silly and chucked by first lot out. The acetone smell is just part of the process and goes away in time. Home made red wine vinegar is much stronger than shop bought.

I have successfully made wine vinegar from the mother that was created when I made cider vinegar.

I have steeped black currants in my cider vinegar to produce a delish vinegar and is a great way to get rid of the surplus black currants

Helen

minnie
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Re: Vinegar Crock

Postby minnie » Mon Oct 05, 2009 4:02 pm

Hi Helen,

Well my red wine vinegar isn't go so well, no mother has yet to rare it's head and the thing that rattles is DH has his beer vinegar going great guns. :twisted:

So I took some out of the crock and put it into a SS stock pot like he's using and then put in more vinegar mother.

He thinks it's the preservative in the wine and that it will take much longer and his beer (home brew) doesn't have preservative.

It does rankle. :evil:

Black currant sound very nice, hmmm that would be yummy.

I shall keep on and see what happens.
:D
Vicki

ellengray
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Location: Cornelian Bay, Tasmania
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Re: Vinegar Crock

Postby ellengray » Tue Oct 06, 2009 6:08 am

Has anyone wanting to make vinegar etc thought of using the ceramic water filters instead of the 'official' crock? Same thing (you'd just take out the inner filter pot), complete with the spigot and lid, and much larger (if you need the large one), can be bought cheaper, and are Australian made, thus supporting a local industry and craftsmen rather than an American one.

I was just wondering what the difference is between them. (I am such a locavore, I always look for the local equivalent LOL)

minnie
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Location: Alice, West of Casino, NSW
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Re: Vinegar Crock

Postby minnie » Tue Oct 06, 2009 7:40 am

Hi Sara,

No I hadn't thought of that but it's a good idea...
:D
Vicki

ellengray
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Re: Vinegar Crock

Postby ellengray » Tue Oct 06, 2009 8:05 am

I have a spare one tucked away and was thinking I might use it to make fruit wine or something. Why waste a pot on vinegar when you can have alcohol. ;) I have a recipe somewhere for packing all and every kind of fruit you have spare down in tight layers, interspersed with layers of sugar and leaving it for a year that sounded good.

minnie
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Re: Vinegar Crock

Postby minnie » Tue Oct 06, 2009 10:25 am

That sounds very interesting... DH has just used molasses for his beer this time instead of sugar to see what it's like...

Now when you do it, make sure you say and tell us all about it.
:D
Vicki

syrah
Posts: 7
Joined: Mon Oct 05, 2009 11:21 am

Re: Vinegar Crock

Postby syrah » Wed Oct 07, 2009 10:41 am

Hello Minnie

Did you dilute the red wine before you added it to the crock? Our wine is about 13% alcohol and too strong for the vinegar mother. You need to dilute the wine with non chlorinated/flurodated water - to 750 ml of red wine I add 250ml water to make it up to a litre. White wine has more preservatives than red wine and it is the preservatives that slow down the vinegar process as well. Here in the cool Tasmanian climate the process to produce wine vinegar can take a year!

I dont use a crock. I have some wide mouthed jars that I use and I cover with kitchen towels and secured with rubber bands to keep the vinegar flies out.

Helen

minnie
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Re: Vinegar Crock

Postby minnie » Wed Oct 07, 2009 1:37 pm

Thank you so much Helen,

This is really helpful, the cask says 13.5%. I did put a little water in initially but not since, so I'll water it and try to get the mother happening again.

I'll let you know.

Thanks

Vicki

iwannabeapirate
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Joined: Wed Feb 25, 2009 6:35 pm

Re: Vinegar Crock

Postby iwannabeapirate » Tue Nov 24, 2009 2:26 am

Just a word of warning,
the stainless steel used for stock pots is not corrosion resistant enough to stand long term eposure to weak acid solutions like vinegar.

You may not see any effect on the pot, but it is enough that you will get metals from the pot leaching into the vinegar. The metals that make stainless stainless are quite bad for you.

If you have had anything to do with sourdough bread you will know that you can't keep your sourdough starter in stainless steel, or it leaches metals and kills the starter - same idea here. Hate to rain on the parade, but I would suggest anything that ha been made in there shouldn't be consumed.

Best of luck,
J

minnie
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Joined: Sat Mar 15, 2008 9:23 am
Location: Alice, West of Casino, NSW
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Re: Vinegar Crock

Postby minnie » Tue Nov 24, 2009 7:36 am

Thanks for the heads up on that J,

Looks like DH gets a crock too. ;)
:D
Vicki


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