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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.
 

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Discussion Starter · #5 ·
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.
 

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Discussion Starter · #11 ·
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.
 

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Discussion Starter · #13 ·
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.
 
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