Vinegar questions - white vinegar, does it matter?
I have bushels of oranges in my back yard and am considering making orange vinegar. Never made any flavored vinegar before so I need some advice.
A local store had a gallon of white vinegar for $1.99. Should I buy it? Is there any significant difference in white vinegar? Anything to be afraid of?
For people who make their own flavored vinegar, are there any problems in the process? Any advice to avoid goofing would be welcome.
Can I start with other vinegars other than white?
What are some other good vinegars to make? This just appeals to me currently ... if it is simple enough.
I replied to ur first poist about oranges - if it were me , I'd still make the wine - then turn that into vinegar - thats easy to do - just add mother to the finished wine. takesa longer time tho - but u will get a REAL orange vinegar. total time would be close to a year I'd guess.
Candy and I were recently doing some cooking with myplateoryours at her house. She offered us a taste of her favorite vinegar from Zingerman's. I could mainline this stuff: It bears no resemblance whatsoever to supermarket white vinegar. I have about a dozen bottles of fine vinegars, and I've decided that this is one of those categories where you really do get what you pay for.
Thanks ... hmmm ... bleach or botulism ... just don't see myself bleaching the oranges.
Continuing to google, this site says "To get started, choose a bottled vinegar with a 40 to 60 grain strength or 4 to 6% acidic acid (check the label)."
I wonder why.
This pdf file has ways of flavor-infusing vinegar that are either cooked or not.
Need to explore The Vinegar Institute site
I did find this really nice recipe for cranberry orange vinegar that uses honey.
Are there any good cookbooks about vinegar?