Mother of Vinegar Starter Culture

05/19/2017

When choosing a beer for malt vinegar, we've found that the higher the higher the alcohol percentage the better the vinegar converts.

12/06/2016

Winter has found it's way to our doorsteps! The cold outside means that our starters making there way to your doorsteps will be VERY cold as well! Quick reminder, a frozen starter container will not kill the mother culture. However, any method of quick heating (on the stove, in the microwave, etc.) probably will! The best way to get the mother ready is to leave it in a warm spot for a day or two before starting your vinegar!

Same can be said for any of the ingredients (wine, beer, juice) you plan on using...

Happy Holidays!!

05/07/2016

Solid White Wine/Neutral Mother of vinegar. If it forms in a single layer it can get this thick. However, if your container is bumped or jostled it will form in layers that drop into the converting vinegar. Either will work equally well!

05/07/2016

This is a beautiful Malt Mother of Vinegar. Notice that it's not in a single solid form. Also, it will tend to have a 'foamy' film on top. Nothing wrong with this, it's from the head of the beer.

04/12/2016

Conversion requires air flow. Too much air will cause the vinegar to evaporate. Not enough air and it won't convert at all.

02/25/2016

If you are looking for our fine products we wholesale on Localharvest.org and retail on Amazon.com! Starters and kits are also available through http://stores.ebay.com/olivewoodbrewingandcraft/ and http://www.homebrewing.org/

As always, thank you for your interest in our products and we are always happy to answer question and hear comments!

01/26/2016

If you are planning on making a bigger amount from your first amount (around 1 quart from 1 starter), you do not need to wait for 'taste' to get the second container started. As long as your container smells and tastes like vinegar you can start your second batch with it.

11/06/2015

I'd be curious how well this works and would it damage the paint?

10/10/2015

For those who are making a specialty wine vinegar (using any fruit other than grapes), know that each fruit has a different temperature requirement for conversion. It will still be between 70 and 85 degrees, but each varies. If you are having a problem with conversion try a slightly different temperature.

If you are doing this and having success, we'd love to hear what kind of fruit wine and temperature you are using!

09/07/2015

As the weather is once again changing, it is important to check the temperature of your vinegar. We have found that a fish tank thermometer (affixed to your container) is a cheap and easy way to ensure that the converting vinegar is at the appropriate temperature.

06/15/2015

With the rise of people making their own Kombucha, it should be noted that the yeast for making it (typically called Scooby) is not the same as the mother of vinegar.

Kombucha and vinegar are two very different products. While apple cider vinegar can be used to make Kombucha (in a fraction of the time) Scooby cannot be used to make vinegar, nor can the mother of vinegar be expected to produce Kombucha.

They do not share the same health benefits and Kombucha has been linked to several negative side effects.

05/09/2015

Our white wine/neutral starter is perfect for making your own apple cider vinegar!

https://www.yahoo.com/health/why-fitness-pros-are-obsessed-with-apple-cider-117776976733.html

Goodbye bad bacteria, and hello good! An apple a day may keep the proverbial doctor away, but a daily splash of apple cider vinegar may be just what your trainer ordered.