[Sca-cooks] Wine vinegar

[Sandra J. Kisner]

I tried that once, but no vinegar formed.  Is there a way to know if the mother is active?  Can it "die"?

Sandra

-----Original Message-----
From: Sca-cooks [mailto:sca-cooks-bounces+sjk3=cornell.edu at lists.ansteorra.org] On Behalf Of Daniel And elizabeth phelps 
Sent: Tuesday, November 18, 2014 6:21 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Wine vinegar

Yes that has worked for me as well.  

----- Original Message -----
From: "Gretchen R Beck" <cmupythia at cmu.edu>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Tuesday, November 18, 2014 2:43:04 PM
Subject: Re: [Sca-cooks] Wine vinegar

Just get some Mother of Vinegar -- use that instead of bread.

toodles, margaret
________________________________________
From: Sca-cooks [sca-cooks-bounces+cmupythia=cmu.edu at lists.ansteorra.org] on behalf of Susan Lord Williams [lordhunt at gmail.com]
Sent: Tuesday, November 18, 2014 2:23 PM
To: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] Wine vinegar

One of my butcher friends in a central market told me to make wine vinegar because that on the market today is totally sodium or something like that, I can’t the exact word.
He told me to put 2 litres of wine in a container with a large mouth and put a piece of bread it. Cover it with a cloth to keep bugs out. Leave in a dark cool place for two weeks and you have vinegar.

I tried that. After two weeks, it was too weak for my taste. I forgot about it. When I got back to it, I had fermented bread not vinegar. it tasted awful!

Does anyone know what was missing in this recipe?

Suey
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