posted July 17, 2014 09:36 PM            

I came back to ask you a question. I can't make the apples stay submerged so I stir it once or twice a day.
Is that Ok? I added organic wine to it, too. One I started with the organic wine. The other, I added later.

MY main question was about the apples touching the air.

Thanks Sweetie. How have you been, my dear one?

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posted July 18, 2014 10:46 AM            

quote:

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Originally posted by Ami Anne:
Padre

I came back to ask you a question. I can't make the apples stay submerged so I stir it once or twice a day.
Is that Ok? I added organic wine to it, too. One I started with the organic wine. The other, I added later.

MY main question was about the apples touching the air.

Thanks Sweetie. How have you been, my dear one?

---

Hmm, the apples will float for a bit then sink as they lose weight. In the meantime they will form a sort of moldy looking top layer. This is nothing to worry about as it basically is the start of the fermentation process.

That layer forms a sort of disk that allows anaroebic fermentation to happen creating ACV underneath it.

Wine was not the right move tho, as the bacteria that makes wine is an enemy of the bacteria that makes vinegar. Eventually the vinegar bacteria will "win" it just takes longer.

A very simple way to make ACV in a large batch is

Apples
Sugar
Water

Put in a container with access to air and wait 2-3 months. Ratios do not matter, just those three ingredients and access to air as vinegar needs to "breathe" where wine has to be kept in an air free environment

The vinegar bacteria is very powerful, even "mold" will be consumed by it so do not just watch it every day..just leave it alone and shake it up occassionally

I use 5 gallon food grade buckets with pour spouts and a glove with a finger cut off to let it breathe and have great results but am awash in ACV

I'm doing fine, thanks for asking AA, a lot on my plate atm

posted July 20, 2014 09:07 PM            

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posted July 21, 2014 11:37 AM            

quote:

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Originally posted by Padre35:
Hmm, the apples will float for a bit then sink as they lose weight. In the meantime they will form a sort of moldy looking top layer. This is nothing to worry about as it basically is the start of the fermentation process.

That layer forms a sort of disk that allows anaroebic fermentation to happen creating ACV underneath it.

Wine was not the right move tho, as the bacteria that makes wine is an enemy of the bacteria that makes vinegar. Eventually the vinegar bacteria will "win" it just takes longer.

A very simple way to make ACV in a large batch is

Apples
Sugar
Water

Put in a container with access to air and wait 2-3 months. Ratios do not matter, just those three ingredients and access to air as vinegar needs to "breathe" where wine has to be kept in an air free environment

The vinegar bacteria is very powerful, even "mold" will be consumed by it so do not just watch it every day..just leave it alone and shake it up occassionally

I use 5 gallon food grade buckets with pour spouts and a glove with a finger cut off to let it breathe and have great results but am awash in ACV

I'm doing fine, thanks for asking AA, a lot on my plate atm

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posted July 22, 2014 12:23 AM            

quote:

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Originally posted by Ami Anne:
Do you have to wait 2-3 months Padre? Also, if I want to use up wine, can I put it in?

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Depends on the size of the batch you are making a smaller batch would not take so long, also you can add more sweetner to speed the process

And..NO..wine yeast and vinegar yeast, no mucho amigos, if you want to use the wine up then just use it in a marinade

Wine
Herbs
Salt

Works great on less expensive cuts of beef/pork/lamb etc

posted July 22, 2014 08:41 AM            

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posted July 22, 2014 12:11 PM            

quote:

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Originally posted by Ami Anne:
Thanks Padre. If I put some in, what do I do? They have red wine vinegar. How do they make it?

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Red wine vinegar is simple low quality wine, that is exposed to the air over time, the vinegar bacteria eventually overpowers the alcohol bacteria and ferments it into vinegar

posted July 22, 2014 02:12 PM            

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posted July 22, 2014 03:29 PM            

quote:

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Originally posted by Ami Anne:
Ok, so if I put wine in it, will it be OK in the end? How do I know when it is ready, Padre dear and Thanks

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posted July 23, 2014 09:43 AM            

Can you get sick if you use this too early? Thanks for all your help

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posted July 24, 2014 10:39 AM            

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posted July 25, 2014 03:57 PM            

quote:

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Originally posted by Randall:
I wouldn't chance it.

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Thanks Randall

I can't find any info on the web about it. I have 5 of them on my counter and I feel I am really failing lol

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posted July 27, 2014 08:54 AM            

One jar has the thick, white film on the top and it tests good with my spin tester.

One jar has moldy particles and tests bad. I will use this for my garden but is the top on with the film, the mother.

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posted July 31, 2014 01:00 PM            

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posted July 31, 2014 08:08 PM            

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posted July 31, 2014 09:36 PM            

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posted August 06, 2014 02:26 PM            

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posted August 06, 2014 03:28 PM            

We would make Grappa Cherries out of it.

We had to put the Wine in a Wineskin after we opened the bottle.

posted August 08, 2014 11:50 AM            

quote:

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Originally posted by Ami Anne:
Question from the most annoying poster about vinegar making in the world

One jar has the thick, white film on the top and it tests good with my spin tester.

One jar has moldy particles and tests bad. I will use this for my garden but is the top on with the film, the mother.

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Exactly, that is the "mother" and you can re-use it as often as you'd care to in order to create more ACV or really any kind of vinegar.