i’ve got some 2002 white chardonnay which is past its prime and turning a bit yellow. does anyone know if it can be used to make herbal vinegar or such ?

pepper said:

i’ve got some 2002 white chardonnay which is past its prime and turning a bit yellow. does anyone know if it can be used to make herbal vinegar or such ?

Goodness……. the mind boggles……. I know a great priest for wine to blood……….but not this one..have you tried popping it into google??

have you tried popping it into google??
——
yep – sounds complicated – chemistry, barrels – beyond me.
i am mixing with the punch but a i thought there might be a simple way to convert wine to vinegar.

pepper said:

have you tried popping it into google??
——
yep – sounds complicated – chemistry, barrels – beyond me.
i am mixing with the punch but a i thought there might be a simple way to convert wine to vinegar.

a italian friend has a vinegar thingy like ginger beer plant and adds wine to that…is this what you mean?????

Lucky1 said:

pepper said:

have you tried popping it into google??
——
yep – sounds complicated – chemistry, barrels – beyond me.
i am mixing with the punch but a i thought there might be a simple way to convert wine to vinegar.

a italian friend has a vinegar thingy like ginger beer plant and adds wine to that…is this what you mean?????

good good – yes thats it – what do i add – one article said something about sour dough bread ????

pepper said:

Lucky1 said:

pepper said:

have you tried popping it into google??
——
yep – sounds complicated – chemistry, barrels – beyond me.
i am mixing with the punch but a i thought there might be a simple way to convert wine to vinegar.

a italian friend has a vinegar thingy like ginger beer plant and adds wine to that…is this what you mean?????

good good – yes thats it – what do i add – one article said something about sour dough bread ????

They have what they call a “Mother” and a piece sliced off can start a new one…… this is all I know about it…..

Hey Peps think this what you want…….. this shows you how to make a “Mother” at home….

http://users.sa.chariot.net.au/~dna/kombucha.htm

Hope this helps you out.

Lucky1 said:

Hey Peps think this what you want…….. this shows you how to make a “Mother” at home….

http://users.sa.chariot.net.au/~dna/kombucha.htm

Hope this helps you out.

beautiful – precisely what i was after. thanks

pepper said:

Lucky1 said:

Hey Peps think this what you want…….. this shows you how to make a “Mother” at home….

http://users.sa.chariot.net.au/~dna/kombucha.htm

Hope this helps you out.

beautiful – precisely what i was after. thanks

Most welcome….. have to keep us informed as it develops and your “mother” moves in;)

pepper said:

i’ve got some 2002 white chardonnay which is past its prime and turning a bit yellow. does anyone know if it can be used to make herbal vinegar or such ?

This is one for Beery on SSSF.

Pepper, I have a couple litres of homemade wine that turned out a bit strong (read Takes Paint Off Walls) and have decided to make vinegar. I found mother in a bottle of AC vinegar in a health food shop and just added it to an open bucket of the wine with cheese cloth on top.

I have no idea if it is going to work, we are still in the experiment stage, but I have been advised this is as good a method as any.

All wine tastes like vineagar to me—-lol

Grasshopper said:

All wine tastes like vineagar to me—-lol

I know what you mean. I have decided I really don’t like wine that much. In fact most alcoholic drinks leave me cold (well hot literally as I react by overheating and breaking out in a sweat.) The only ones I like are desert and fortified wines and some liqueurs.

Mr BG on the other hand loves his red wine.

Yes I don’t drink it either—although have had some liqueurs and they were nice—BUT very dear—

shell bell said:

Pepper, I have a couple litres of homemade wine that turned out a bit strong (read Takes Paint Off Walls) and have decided to make vinegar. I found mother in a bottle of AC vinegar in a health food shop and just added it to an open bucket of the wine with cheese cloth on top.

I have no idea if it is going to work, we are still in the experiment stage, but I have been advised this is as good a method as any.

yes – my wife’s concluded that leaving it stand with cloth on open neck is best – although i expect the taste might be wanting without some herbal infusion. i am pleased you found a ‘mother’ – what exactly is that? – a skin of sorts?
thanks for your ideas all.

The mother tends to sit on the bottom of the bottle and looks like wierd moosh, most commercial outfits remove it before bottling as the buyers think it has gone off. I searched every bottle in every stoopidmarket before getting smart and checking out the health food place.

http://i144.photobucket.com/albums/r175/ShellBellphoto/fur%20and%20feather%20babies/stuff/vinegarmother.jpg

ah – i got one of those mothers in the old malt vinegar here – i shall put it in the wine.