@MAC02134 That's not true. Salt works, but you should use sea salt or kosher salt, not table salt. Salt is used in making many different fermented foods.
@tcicatko somewhere between very close and not very close. if your a beginner in brewing i recomend "the alaskan bootlegger's bible". it has alot of good advice and homemade tools.
Sorry! I failed to make the 3rd video. After your vinegar is finished, pull the top filmy stuff off of the surface, and then store your vinegar in the fridge til you need it. So easy! The webby stuff on the bottom is the "mother" and you should keep that in there. When you get low on vinegar, save the mother and add it to the next batch of vinegar you use and it'll set up even faster.
FYI, the foamy bubbles are actually proof that the fruit from your yard did in fact have wild yeast on them...the action of the sugar in the fruit + their wild yeast = bubbles. Then you hope that vinegar flies actually visit, but you are seeking mycodermia aceti...the organism in the air that will turn your sugar water to vinegar. The film that hopefully will form on top is called a "mother of vinegar". The MOV is all you need to make your next batch in wine or fruit juice.
free and easy, Thats within my budget. Thanks for posting. I watched a dif "How Too" Vinegar video that grossed me out so bad i swore id never eat another pickle in my life.
@afype Non iodized or iodized? I know the bigest step in to keeping any thing that ferments from going bad is to keep out bad bacteria by sterilizing all your contaners and any thing that will come in contact with the solution.
@MAC02134 That's not true. Salt works, but you should use sea salt or kosher salt, not table salt. Salt is used in making many different fermented foods.
CMD586 1 week ago
I have no idea how close this is to making wine. :)
supermomsvideos 4 months ago
HOW CLOSE IS THIS TO MAKING WINE?
tcicatko 4 months ago
@tcicatko somewhere between very close and not very close. if your a beginner in brewing i recomend "the alaskan bootlegger's bible". it has alot of good advice and homemade tools.
themudball 3 months ago
Sorry! I failed to make the 3rd video. After your vinegar is finished, pull the top filmy stuff off of the surface, and then store your vinegar in the fridge til you need it. So easy! The webby stuff on the bottom is the "mother" and you should keep that in there. When you get low on vinegar, save the mother and add it to the next batch of vinegar you use and it'll set up even faster.
supermomsvideos 4 months ago
When are you going to do Step 3 of the vinigar segment? My vinigar is waiting for the next step. It has started evaporating. Please help
roomiani 4 months ago
I like free too!
Discernaoftruth 7 months ago
Yes, I think that you should be able to compost the scraps after getting the vinegar started. Can't imagine why not! :)
supermomsvideos 9 months ago
Do you know if you can you put the old fruit scraps in the composter? Can't wait to try this...Thanks!!!
08151949 9 months ago
awsome simple and easy! you rock supermoms!!
moonrox777 10 months ago
FYI, the foamy bubbles are actually proof that the fruit from your yard did in fact have wild yeast on them...the action of the sugar in the fruit + their wild yeast = bubbles. Then you hope that vinegar flies actually visit, but you are seeking mycodermia aceti...the organism in the air that will turn your sugar water to vinegar. The film that hopefully will form on top is called a "mother of vinegar". The MOV is all you need to make your next batch in wine or fruit juice.
TheInsomniaGirl 11 months ago
If you add a little organic apple vinegar it will speed up the process as it brings the Mother vinegar yeast to your fermentation.
TimWalkingBear 11 months ago
Thank you so very much. Enjoyed the video! Can't wait to make my own:)
TheMspearl 11 months ago
vinegar is great for cleaning tile grout, and cutting boards.
garden333 1 year ago
Thanks a lot for posting!
ferrisbueller9000 1 year ago
free and easy, Thats within my budget. Thanks for posting. I watched a dif "How Too" Vinegar video that grossed me out so bad i swore id never eat another pickle in my life.
ydnarnosfatsug 1 year ago
To avoid mold, just add one teaspoon of salt.
afype 1 year ago 3
@afype to each jar?
ScarlettOBeara 10 months ago
@afype Non iodized or iodized? I know the bigest step in to keeping any thing that ferments from going bad is to keep out bad bacteria by sterilizing all your contaners and any thing that will come in contact with the solution.
gary77777778888888 1 month ago
This has been flagged as spam show
@gary77777778888888
vinegar is "alive", salt is a toxin, so that's not gonna work in making it.
MAC02134 1 week ago
@afype vinegar is "alive", salt is a toxin, so that's not gonna work.
MAC02134 1 week ago
Nice 2 know.
jeannebrookervin 1 year ago
cool :) thanks
sensitivesoul 1 year ago