Wanted: Mother of vinegar in Toronto
- Dracodl Jan 30, 2010 10:36 AM
I'm looking for a piece of the fungus (looks like the fungus used to make Kombucha) that's used to turn wine into vinegar. I've read/seen the instructional that says it can be done by the effects of time alone, but....
If anyone knows about this and is willing to share or sell me a bit, please let me know!
ongoing for 20+ years: when pasteurized but unpreserved apple cider starts to ferment, pour into clean glass jar or bottle, paper towel over mouth, held in place by rubber band. Leave on counter & watch bubbles & skin (mother) form at top, which will gradually sink to bottom. When bubbles stop, you've got vinegar - much more flavourful than commercial. I use for cooking & dressings but not for canning as I don't know % acetic acid.