They still ferment vinegar all the same but the cellular machinery to make cellulose (vinegar mother) is missing or inactive. Vinegar should be above 4% before use and above 5% for use in canning. Tonight I bottled the vinegar. You can use any vinegar and there is no “ready” time, you can store it whenever you want. Can I put aged vinegar in wine bottles corked up and leave them indefinitely? The next thing to find is the alcohol … For both, I started them both with a bit of organic commercial ACV. I had mold on a vinegar I was making from a mother and apple juice. This is the visible form of the vinegar mother. If I have, can I still save the mother? Can I save it ? The recipe says to combine it in a jar with a tight fitting breathable cloth over the top and put it in a dark place for several months. My mother sank! Which is the Mother? In fact, you should not as it would disturb the mother. I would cut it in half with water to get 4-5% alcohol by volume which is the best growth range. If hydrogen peroxide is not available, stir it for about 15 minutes and that should help. If you get green or black fuzz with an odor though you have mold and the batch must be dumped and the jar sterilized. It is fine to leave the mother in. The only way to be sure is to measure acidity using titration (like a wine acidity kit) and making sure it is between 4-5% acidity. However the 140 degrees will kill the mother and is essentially pasteurization so a closed container is best for preserving live mother. I accidentally let this happen and when I attempted to throw it out a fine mist almost like smoke went everywhere in my kitchen. How do we know when the vinegar is ready. How long has it been in the jars? I adore my “mother” but do not wish to lose her. And I was doing pretty good , everything looked like it was going as planed If it has added sulfites, I would remove them using 2.5 mL of 3% hydrogen peroxide (store bought is fine if no other additives besides hydrogen peroxide) for every 750 mL of wine. Non Cognomina adds that once the mother has done its work and the wine is pure vinegar, the mother will sink to the bottom of the jar. Do I need to keep adding vinegar to it? Should I take let’s say 1liter of that wine, dilute it with water(or is it better with fresh juice) to 7%alc and let it in an open container covered with gauze? Just found your site and must say I’m loving it. I’ve been searching for what purple slime in one of my whiskey barrels is (used for beer / cider fermentation). You could check repeatedly but unless you are in warm weather it could take anywhere from 4-8 weeks to finish. Is it fuzzy or slimy? First of all… do i need to take it out of the jug..it also has a lot of thick sediment in the bottom of the jug also. after you strain the asv from the apples how long you have to wait to start using it>?thank you sence ti is the first time attemting to meke the acv. One question that has arisen is whether this can prevent contact with oxygen and then slow fermentation. My idea was to build a barrel like this one: http://cdn.biologydiscussion.com/wp-content/uploads/2016/10/image_thumb-345.png. You have to wait for the mother to form and finish etc. Not a silly question and in fact, a very common one. i’ve been reading studies and paper but i’m not getting any specific information. … If slimy they are mothers, if fuzzy they are mold. A quick rule of thumb is a pH below 3.5 means it is usable but it cannot guarantee what acidity it is. Hi, I had apple cider vinegar in a gallon plastic milk jug stored in a cupboard in the kitchen. A vinegar mother is a symbiotic culture of bacteria and yeast that work together to make yummy vinegar happen. both the mother and the vinegar? For clogged drain pour in half a cup of baking powder followed by a cup of acv and a cup of hot water. I assume that the yeast did not ferment all the sugar before the bacteria took over to make vinegar. You can use a hydrometer from a homebrew store. There are a lot of references to not disturbing the floating mother, positing that if it falls it will ‘rot’. 3 months is standard for vinegar fermentation so it is probably fine. A silly question I am sure. If the mother falls and does not re-form, it could be an indication it is done but you can never be sure unless you measure acidity. Honestly I would buy a pack of hard cider from the liquor store, pour it into a jug and add the mother to make your own apple cider vinegar. It is your choice on what to do with the mother. 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