[NAFEX] Vinegar

Thomas Olenio tolenio at sentex.net
Sat Jul 1 08:05:17 EDT 2006


My mothier inlaw will often give us "rasberry vinegar? to drink.  You add  
water to it.  They tell us it was the "soda pop" of their day, in rural  

It sounds strange, but is tasty.


On Sat, 01 Jul 2006 00:21:54 -0400, Stephen Sadler <Docshiva at Docshiva.org>  

> I used to always have a few vinegars in the making, and others stored.
> If you can make a hard cider, you can make vinegar.  Although you can buy
> apple cider in health food stores with live mother of vinegar, I've had
> better success buying the cultured mother of vinegar.  Your vinegar ends  
> up
> with a thick, lively culture you can use for the next batch.  You can  
> also
> capture mother of vinegar from the air - which I did my fist time - but  
> who
> knows what other microbugs you're catching?
> A lot of fruit vinegars are white vinegar (store-bought, not homemade -  
> you
> want a standardized pH for food safety) with fruit added.  For raspberry
> vinegar, for example, you would add fresh or dried raspberries to the
> vinegar, let it sit for at least several days, then strain it.  Longer
> infusion, stronger fruit taste.  I'm of the opinion that dried fruits  
> impart
> more flavor faster.
> Homemade vinegars are gentler than store-bought, generally, and some are
> quite drinkable.  They are unsafe for pickling, as the pH varies. Of  
> course,
> you can meter your own vinegar to see if the pH is in the safe range.
> Fruit-infused vinegars will not be better if made with homemade or
> high-falutin' vinegars.  Aging the strained vinegar will improve the  
> flavor
> more than starting with a good base; the process of infusing and aging  
> turns
> cheap store-bought vinegar into a high quality product (the same holds  
> true
> for making liqueurs).
> Homemade vinegars are wonderful in salad dressings, and other  
> non-preserve
> foodstuffs - or in preserves where the pH is sufficiently low.
> Of course, you can add the mother to wines to make a variety of wine
> vinegars.  Better wines absolutely make better vinegars; aging won't get  
> you
> the chemical changes you do with aging fruit-infused vinegars.  Not  
> bottle
> aging, anyway.
> Stephen
> -----Original Message-----
> From: nafex-bounces at lists.ibiblio.org
> [mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of Naomi
> Sent: Friday, June 30, 2006 7:21 PM
> To: 'North American Fruit Explorers'
> Subject: [NAFEX] Vinegar -Saskatoon Pemmican
> Has anyone had experience making good vinegar from fruit?  I am thinking
> about it.
> Naomi
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