BVC - women and brewing -Reply
Chuck.Graves at faa.gov
Fri Apr 2 13:33:08 PST 1999
>I never think to include vinegars since I don't know anyone actually
>making them from scratch. Most people I know working in this area are
>just adding flavorings to existing vinegars.
I have unfortunately made one of the most delightful vinegars: black
raspberry. Prior to that, it was one of my most cherished cordials.
It was most depressing, initially. Of course, I was also threatened
by several cooks when I contemplated throwing it out.
Basically, take most any fairly acidic wine or cordial, let it get
warm to hot, and let it get some air--old fashioned approach. I
suppose I was lucky a mold didn't take up residence but the cordial
was about 120 proof.
A more sterile approach is to get a vile of "mother of vinegar" which
has the appropriate microorganism. Apply this to the substance in
question and wait.
NOTE: I do not recommend the latter for a brewing household. You
infect the house and you may well end up with NOTHING but vinegar.
The same goes for making cheese. Some household hobbies are not
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