Fairwillows
Where I am supposed to be.
I use Vinegar in a lot of ways. Uses include: in soups, stews, baked breads and biscuits, removing hard water stains from my SS cookware, in the bathtub as a soak or to clean, on my hair as a rinse, in my essential oil diffuser, odor killer, with dawn and water for disinfecting and cleaning...etc. Right now, generic vinegar is almost $7 a gallon at wmart!!!
I watched this lil Lady's videos on making vinegar, and it inspired me to do the same. Here is a list of her videos on Vinegars.
www.youtube.com
I started in 2022. I've made lavender/lemon for a lovely hair rinse. Peach/lemon. Pineapple/lemon. Cedar sprigs all purpose cleaner. Rose of sharon, lemon and peach. (THIS VINEGAR IS NOT INTENDED TO USE FOR CANNING)
I'll give you a break down of what I do. I have used gallon jars, but prefer the half gallon ones (mine are recycled pickle jars). I will give instructions for 1/2 gallon jar, so if you use a gallon jar only fill the jar up 1/2 way with water. Unless, of course you are doubling this recipe.
Fill your 1/2 gallon jar at least 1/3 full of your product. You can use any fruit or vegetable or herb.
With your produce in the jar, add 1/2 gallon of water, you will add 1/2 cup sugar. (some say 1/4 if you are using a sugary product like raisins). Leave at least 1 1/2 to 2 inches space from the top. Cap the jar with a coffee filter or clean cotton cloth, secure with a rubber band. You must stir it at least once a day, but at the beginning of this process, you should stir it multiple times a day. I leave mine on one of the counters so I don't forget to stir it. It will begin to get "lively" within at least 3 days, and start bubbling and foaming when you stir it. Mark your calender the day you make it and mark 30 days from that day.
Around day 15 or twenty the product will begin to settle down and stay lower in the jar, that's good, it's almost done. Some vinegars run 25 days, some the full 30, I think it depends on the temperature in your kitchen. I bought a pack of these ph test strips to test to a ph of 2.5 - 3.5/4 ph.
When it is ready, strain through a cheesecloth, label and bottle. (you can give the leftovers to your chickens or put in compost pile.
I heard good things about raisin vinegar. I will make that next. I have a couple of jars of raisins and cranraisins that are looking pretty poorly, but should be great to make vinegar out of. The cedar sprig vinegar is great. You can use literally any sprigs, herb, fruit or vegetable. Am going to try pine needles at some point.
ETA: I did not have good luck using cucumber veggies, skins, yes, veggie, no. Watermelon was a no for me, but may work for you. They developed the "kahm" yeast, which is supposed to be harmless, but I dumped that batch. Peaches can and will develop a scoby.
AI Overview
Kahm yeast is a white film that can appear on the surface of a lacto-fermentation jar, and it's likely to be found on apple cider vinegar. It's also known as a biofilm, and it's harmless and doesn't smell much. Kahm yeast can cause a disagreeable flavor or aroma, but it's safe to eat as long as there are no molds present and the ferment tests at a pH of 4 or lower.
Best of luck! Post any recipes or experiences if you choose to do this.
Link to ph test strips: https://www.amazon.com/gp/product/B0811PYS6T/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
Here is the current one, almost done. Pineapple/lemon.
I watched this lil Lady's videos on making vinegar, and it inspired me to do the same. Here is a list of her videos on Vinegars.
Rain Country
Living frugal, natural, healthy, and as self sustainable as possible. Sharing what we do and what we have learned along the way plus healthy recipes, herbal remedies, gardening tips, wood working, auto repair, and much more. We are not fully off grid, but do as much as possible to live that way...
www.youtube.com
I started in 2022. I've made lavender/lemon for a lovely hair rinse. Peach/lemon. Pineapple/lemon. Cedar sprigs all purpose cleaner. Rose of sharon, lemon and peach. (THIS VINEGAR IS NOT INTENDED TO USE FOR CANNING)
I'll give you a break down of what I do. I have used gallon jars, but prefer the half gallon ones (mine are recycled pickle jars). I will give instructions for 1/2 gallon jar, so if you use a gallon jar only fill the jar up 1/2 way with water. Unless, of course you are doubling this recipe.
Fill your 1/2 gallon jar at least 1/3 full of your product. You can use any fruit or vegetable or herb.
With your produce in the jar, add 1/2 gallon of water, you will add 1/2 cup sugar. (some say 1/4 if you are using a sugary product like raisins). Leave at least 1 1/2 to 2 inches space from the top. Cap the jar with a coffee filter or clean cotton cloth, secure with a rubber band. You must stir it at least once a day, but at the beginning of this process, you should stir it multiple times a day. I leave mine on one of the counters so I don't forget to stir it. It will begin to get "lively" within at least 3 days, and start bubbling and foaming when you stir it. Mark your calender the day you make it and mark 30 days from that day.
Around day 15 or twenty the product will begin to settle down and stay lower in the jar, that's good, it's almost done. Some vinegars run 25 days, some the full 30, I think it depends on the temperature in your kitchen. I bought a pack of these ph test strips to test to a ph of 2.5 - 3.5/4 ph.
When it is ready, strain through a cheesecloth, label and bottle. (you can give the leftovers to your chickens or put in compost pile.
I heard good things about raisin vinegar. I will make that next. I have a couple of jars of raisins and cranraisins that are looking pretty poorly, but should be great to make vinegar out of. The cedar sprig vinegar is great. You can use literally any sprigs, herb, fruit or vegetable. Am going to try pine needles at some point.
ETA: I did not have good luck using cucumber veggies, skins, yes, veggie, no. Watermelon was a no for me, but may work for you. They developed the "kahm" yeast, which is supposed to be harmless, but I dumped that batch. Peaches can and will develop a scoby.
AI Overview
Kahm yeast is a white film that can appear on the surface of a lacto-fermentation jar, and it's likely to be found on apple cider vinegar. It's also known as a biofilm, and it's harmless and doesn't smell much. Kahm yeast can cause a disagreeable flavor or aroma, but it's safe to eat as long as there are no molds present and the ferment tests at a pH of 4 or lower.
Best of luck! Post any recipes or experiences if you choose to do this.
Link to ph test strips: https://www.amazon.com/gp/product/B0811PYS6T/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
Here is the current one, almost done. Pineapple/lemon.
