Honey vinegar

Discussion in 'Products of the Hive' started by Iddee, Jul 15, 2009.

  1. Iddee

    Iddee New Member

    Messages:
    8,996
    Likes Received:
    0
    Trophy Points:
    0
    I need a recipe. Anybody got one? I want to use mother of vinegar, not natural yeast.
     
  2. Bcrazy

    Bcrazy New Member

    Messages:
    111
    Likes Received:
    0
    Trophy Points:
    0
    Hi Iddee,
    I have a book called HONEY. In it, it has culinary uses of honey but can find no reference to Honey vinegar.
    Do you mean honey mixed with other ingreediance?

    Regards;
     

  3. Iddee

    Iddee New Member

    Messages:
    8,996
    Likes Received:
    0
    Trophy Points:
    0
    No, I mean honey fermented to make vinegar rather than mead. It uses a much weaker honey to water mixture and uses mother of vinegar for yeast to ferment it.
     
  4. pkwilbur

    pkwilbur New Member

    Messages:
    24
    Likes Received:
    0
    Trophy Points:
    0
    Hi Iddee,

    In my "Wild Fermentation" book it just says to use the "mother" to start another batch of vinegar (not mentioning the honey vinegar although). Just using soured wine of course for your vinegar, as first is wine, then comes vinegar. The acidity of the finished vinegar correlates with the alcohol content of the wine it was made from. Just let the honey/water ferment in wide open air with your "mother of Vinegar" for a few weeks longer would be my opinion. Of course stir and keep covered with cheese cloth. Of course wild cultures will also get in. Book is "Wild fermentation" (The Flavors, nutritions, and Craft of Live-Culture Foods), by Sandor Ellix Katz.
     
  5. Iddee

    Iddee New Member

    Messages:
    8,996
    Likes Received:
    0
    Trophy Points:
    0
    I've found that. My question is, how much mother? Will a cup of mother be enough for 50 gallons, or do you need a 50/50 mixture of mother and mead? I know both are exaggerated, but I don't know what the ratio is, and haven't been able to find it.
     
  6. pkwilbur

    pkwilbur New Member

    Messages:
    24
    Likes Received:
    0
    Trophy Points:
    0
    I don't know the "ratio". But I would think 1 cup to 50 gallons would be enough, as yeast spores are very small to begin with. If I find something you are looking for I will let you know.
     
  7. Bcrazy

    Bcrazy New Member

    Messages:
    111
    Likes Received:
    0
    Trophy Points:
    0
    Hey Iddee

    There's a good Fish & Chip shop that does a splendid vinegar to put on your chips just round the corner.

    Regards;
     
  8. Iddee

    Iddee New Member

    Messages:
    8,996
    Likes Received:
    0
    Trophy Points:
    0
    Then get yourself around the corner and get their recipe. :D
     
  9. BjornBee

    BjornBee New Member

    Messages:
    1,696
    Likes Received:
    0
    Trophy Points:
    0
    I know you didn't start off looking for vinegar, but here is a place I had bought from and their garlic honey vinegar is fantastic!

    Rolling Hills farms - Garlic honey vinegar

    (I have no vested interest in this company.)

    http://www.localharvest.org/farms/M6709
     
  10. Mama Beek

    Mama Beek New Member

    Messages:
    1,053
    Likes Received:
    0
    Trophy Points:
    0
    So have you started working on a vinegar yet? I'm dying of curiosity as I wait for the last canner of venison to finish cooling.....
     
  11. Iddee

    Iddee New Member

    Messages:
    8,996
    Likes Received:
    0
    Trophy Points:
    0
    I trashed the first batch and am waiting for the second batch to process. So far, "3 weeks", no action seems to have taken place. I'll give it 8 weeks and trash it if nothing happens.

    Dismal outlook, so far.
     
  12. Hobie

    Hobie New Member

    Messages:
    1,399
    Likes Received:
    0
    Trophy Points:
    0
  13. Iddee

    Iddee New Member

    Messages:
    8,996
    Likes Received:
    0
    Trophy Points:
    0
    Although written, in my opinion, very poorly, it does give the highlights that I have picked up on other sites. Thanks for posting it. Every little bit helps.

    The first batch, I tried to do naturally. It soured rather than fermenting. The second batch, I bought a bottle of raw honey vinegar as a starter. Hopefully, it will work better.
     
  14. Mama Beek

    Mama Beek New Member

    Messages:
    1,053
    Likes Received:
    0
    Trophy Points:
    0
    I'm interested in learning more about that whole process, it just sounds like fun. Let me know how it turns out.
     
  15. Omie

    Omie New Member

    Messages:
    2,845
    Likes Received:
    0
    Trophy Points:
    0
    Bragg's brand of organic apple cider vinegar says on the label that it contains 'the mother'. Perhaps you could add a bit of that as a starter/catalyst? I have heard of other people making various vinegars using some Bragg to jump start it. Easy to get in health food stores/natural food markets.
    http://blogs.villagevoice.com/forkintheroad/braggs.jpg
     
  16. Iddee

    Iddee New Member

    Messages:
    8,996
    Likes Received:
    0
    Trophy Points:
    0
    That's what I used, Omie. 16 ounces of Braggs in a gallon jar. 6 pints water and 1 pint honey.