Well, I've been reading a bit, and it would seem that vinegar "mother" cultures cannot really function in the 10-13 ABV range all that efficiently. So, therefore wines used for vinegar making should be diluted to around the 6-9% range...........which, since I've started a batch that was at 13% that has done squat for 2 months, brings up a question. Does the acetobacteria die off at high alchohol levels, or is it just dormant. If it is just dormant, then the culture is able to be salvaged, if not I need to buy a new starter. Man, I should have checked my hydrometer readings on that crap. *kicking himself*
vinegar culture death
Jun 30, 2005
2 Replies
That is correct, but if you want a stronger flavored vinegar you can avoid dilution by using 50% mother and 50% wine. That way you are always diluting with vinegar.
Ray
I dumped a jar of mother into a gallon jug of red wine I was saving...
Is all lost now? It has been 2 months and nothing....
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