Making vinegar

Perhaps someone could shed some light on vinegar making. I've got a batch of kombucha that I've been fermenting since November for s&g's and it is super acidic. Is it safe to say that it is black tea vinegar? If I'm not mistaken, which I could very well be, kombucha cultures produce acetic acid. Could I use a kombucha mother to ferment some wine? Perhaps I'd need to cook off the alcohol first, but it should work right? Has anyone tried this or made vinegar another way???

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Brendan_Lee_56950

users.sa.chariot.net.au/~dna/kombucha.htm

Give that a look

dpietranczyk_49940

@Brendan Lee Thanks! That is exactly everything I needed to know. I am going to reserve some buch for making another batch. The leftover will be passed through some filters and agar-clarified. I'll be posting pictures.

grant

If you let a kombucha ferment too long, it will turn to complete vinegar. Depending on the yeasts or cultures that are in there fermentaion will stop when the alcohol becomes to high or the ph becomes to low. I will post a recipe soon and I am about to start a huge batch sample of soda vinegars. We just ate at Sean Brock's McCrady's in Charleston and he had a Mountain Dew vinegar that was just great in a cocktail. So I am about to undergo a very intense vinegar production. I'll post as soon as I have some feedback to give.

John_Davies_66346

I've made vinegar by combining cider (alcoholic cider) with Braggs vinegar. You need a vinegar with a live mother and Braggs has it.

There is lots of information on this site - http://vinegarman.com/

tjs

The Ideas in Food book has a great section on vinegars. Been on my todo list for way too long.

Mason_Perry_34060

I plan to do this next week.

Brendan_Lee_56950

Mountain dew vinegar, that just blew my mind. Now my mouth is watering for a kool-aid pickle and how that would go well with a mountain dew vinegar cocktail.

Roger_Lambert_893286

I'd be glad to assist. I've been fermenting vinegar for more than 30 years with 19 International awards. I teach the process as well as basic food fermentation. The first thing I instruct my students: Do not attempt to make Kombucha until you are completely satisfied with your experience.

The first step in Kombucha is the alcohol fermentation via yeast. The Acetobacter then consumes the alcohol to make vinegar. Hopefully there is also Lactic Acid Bacteria (LAB) to convert the sugars into Lactic Acid as well as many other nutrients. From this you can see that the balance is extremely important and my experience from many people attempting this usually end up with more alcohol than anything else.

Let me know if this helps and if you need more details on actual vinegar fermentation let m know. My process has always bee a "static" process.

Roger