posted June 22, 2014 09:46 PM            

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posted June 22, 2014 10:35 PM            

Hmm, I've literally let a vat of ACV ferment for months and have -0- problems with it

The mother has not sunk to the bottom as of yet

posted June 23, 2014 12:08 AM            

If you put wet leaves in it, that might cause it.

posted June 23, 2014 09:01 PM            

quote:

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Originally posted by PlutoSurvivor:
Yeah, I think the herbs should be really dry before putting them in the vinegar.

Try again ?

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What you are supposed to do is blanch them quickly and then use them, I've also seen them blanched then tossed into a blender to make the process of giving up their essential oils easier and faster.

Vinegar usually is a great preservative with the bacteria that creates it usually over powering pretty much all of the other nasties and even Alcohol's bacteria.

Or "yeast" if one prefers

posted June 23, 2014 09:07 PM            

quote:

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Originally posted by Ellynlvx:
It's the Air, huh?

The Air got to the Herb, wasn't completely immersed?

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YES was not immersed well enough, E. Will try again!

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posted June 23, 2014 09:25 PM            

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posted June 23, 2014 09:30 PM            

quote:

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Originally posted by Ami Anne:
How much honey do you use to water, Padre or E?

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For mead can be 1 pd of honey to one gallon of water all the way to 17 parts water to one part honey.

For vinegar, simply add ingredients, a cup full of white sugar or brown sugar, and some mother/starter.

If you don't have a mother, the mix will develop one BUT it is slower that way.

Difference b/t making wine and making vinegar is wine is a closed system, air tight, vinegar is supposed to be exposed to the air but with a cheese cloth or pretty much even a plastic bag with a hole in it to keep insects out and let air do it's magic coming in

posted June 24, 2014 09:53 AM            

Did it screw up cuz some of the apples were exposed to the air. they were not held down by something well enough

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posted June 24, 2014 09:58 PM            

Ignore any and all comments, as I have never done it.

I thought you were adding Herbs to a premade Vinegar to create a Flavoured one.

Even thought of you when reading about it.

Has Mead as well as Vinegar.

Think I paid Three Bucks.
Herbal Almanac

posted June 24, 2014 10:08 PM            

It's Great, has a Three Year Ephemeris at the back.

At first, I thought it was only Moon and Planet Stations, then I liked it any more when I saw the back!

Little over Two Bucks.
Pocket Astrology Guide

posted June 24, 2014 11:54 PM            

quote:

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Originally posted by Ami Anne:
Thanks Padre

Did it screw up cuz some of the apples were exposed to the air. they were not held down by something well enough

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Yes and no, all that will happen is your apples will eventually reach a mush consistency and sink to the bottom, the mixture will continue to ferment and then create apple cider vinegar..keep in mind that process takes literally several months for a large batch.

One I have in a 5 gallon bucket has been fermenting since last October, it is not "Done" until the sort of film at the top sinks all the way to the bottom..meaning everything has been fermented as much as it will ferment.

And it is better to toss the fruit or veg to be fermented into a blender prior to adding, it creates more surface area and speeds things up.

posted June 26, 2014 11:25 PM            

Mead for Padre (and Herbal Wines)
Herbal Vinegars for Ami
Hot & Sour Soup for Randall

I really do think it would please.

posted June 27, 2014 02:52 PM            

quote:

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Originally posted by Randall:
Just try again.

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Yes, good advise Randall

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posted June 28, 2014 11:33 AM            

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posted June 30, 2014 07:22 PM            

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posted July 01, 2014 01:21 PM            

quote:

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Originally posted by Randall:
The countdown has begun.

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Cappy humor!

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posted July 01, 2014 05:44 PM            

I'm slowly eating them as they get ripe, one by one.

They're really yummy.