Phase 1 of my learnings is a vinegar from one of my beers. My ultimate goal is to use my backyard local honey to make a Honey Wine Vinegar after making a mead using my honey. If you are familiar with my blog here you may have seen references to my Beer Log at;
This is a crossover blog, phase 1 uses my Oak and Bourbon aged Imperial Stout. After much searching I found that home brewers also have experimented converting beer to vinegar. I drink my Imperial Stout’s slowly so I figured I could afford to experiment.
The start, a bottle of Bragg Organic Raw Unfiltered Apple Cider Vinegar – the key ingredient – this vinegar contains the “Mother”. The Mother is the source of the bacteria that converts the alcohol to vinegar.
I am using a half gallon jar for phase 1. 16 ounces of vinegar and several bottles of my stout. Dang it, I had just a little too much beer so I had to sit back and enjoy it while waiting for Monday Night Football.
Next steps – shake it to aerate the mix, cover with cheesecloth, as it needs oxygen to complete the process, hide in a dark and 70-80 degree location for a couple of months and then sample.
Side note; the Slide Ridge Honey Wine vinegar I bought is wonderful. I have some toasted bourbon soaked chunks sitting in the bottle to see if it becomes more than wonderful. I will give it a few months.
From the garden today? A handful of green beans that went into today’s chicken vegetable soup. Houston has almost cooled off enough for soup. I have another 15+ bananas hanging, the sugar snap peas are climbing and some confused strawberries are blossoming and producing.