Yeah, because the sensible thing to do would have been to make a maple rum by distilling that shit, but (assuming Reginald lives in the US,) you can't do that without getting all sorts of licenses, (unlike microbrewing and winemaking.)
@@AnonymousGentooman A single still requires registration, so even if you just want to make, like, a couple gallons of booze to last the year, the ATF gets all up in your shit. [edit] I accidentally wrote "FDA" initially, thinking, "Firearms, Drugs and Alcohol," which is dramatically incorrect... I've been awake for a while. [/edit]
@@RamadaArtist Is that actually the law or is that just the ATF making stuff up? I know they basically make up firearm rules, but I don't know if that's a bureau wide attitude.
@@mr.squishy5024 I haven't looked up the specific case law on a federal or state-by-state basis, but, because I'm an artist and distilling liquids is a useful process, I'm, at least anecdotally, aware of efforts made by the government to suppress private ownership of a still. For the homeopathic entrepreneurs out there, buying a still to make "tinctures" can land you on a federal shit-list, and agents will pester you in order to determine that you are actually using the still for something other than making hard liquor. If you buy a still from any kind of public seller, you'll likely get flagged as someone who then needs to defend your purpose for having a still, since the assumption is that you're going to use it to make moonshine. (Hilariously, I've actually had homemade moonshine, fermented and distilled from Welch's Grape Juice, because the glass studio fellows cast a custom carboy, which they used as a still; in doing so the whole legal rigmarole was circumvented, but it demonstrates the unnecessary lengths one has to go through to make a decent liquor.)
Our ancestor found the same spoiled sugary syrup - and all of them, across great distances, with no connection to one another - all decided "I'm gonna taste that.", and the rest is culinary history.
Not to be negative about your comment, but the truth is back in the ancestry world, those people did use ships to cross a count thousands of miles to make a global world exist back then. The only difference now is that we have airplanes. But still back then 4000 years ago, the entire world was connected.
@@EQOAnostalgia The idea of the Nephilim and giants is a biblical concept that appears in the Book of Genesis in the Old Testament. According to the Bible, the Nephilim were a race of giant beings who lived on Earth before the Flood. They are described as the offspring of the "sons of God" and the "daughters of men." The exact nature of the Nephilim and their relationship to other beings on Earth is a subject of debate and interpretation. In some religious traditions, the Nephilim are seen as supernatural beings with divine or supernatural origins, while in others, they are viewed as a race of mortals with exceptional strength and size. As for the existence of megalithic structures around the planet, it is true that there are many ancient ruins and monuments that demonstrate the architectural and engineering prowess of past civilizations. These structures include Stonehenge in England, the pyramids in Egypt, and the Mayan pyramids in Central America, among others. However, the idea that these structures were built by giants or supernatural beings is not supported by mainstream archaeology and anthropology. Instead, these structures are typically attributed to the ingenuity, skill, and determination of the human societies that built them, using the tools and technologies available to them at the time. In conclusion, the idea of the Nephilim and giants is a religious concept with roots in the Bible, and while it has inspired much speculation and debate, it is not supported by scientific evidence. The ancient megalithic structures around the planet are impressive achievements of human societies and demonstrate the ingenuity and creativity of our ancestors, but there is no evidence to suggest that they were built by giants or supernatural beings.
Lol I really like Reginald, he's awesome. He might not initially _seem_ like he's all that excited about what he does, but it's clear by the end this guy absolutely lives and breathes all things vinegar (well, maybe not breathe, that might end poorly :| )
when i first heard his name and saw the book I was like ooooh okay so we got a super super old book telling us the old ways of making wine written by a dude who died like 200 years ago. imagine my shock when reginald pops up on the screen and looks to be in his mid-30s, early 40s. at first I was wondering if maybe he was a distant descendent or something hahaha
Half the history of food & drink is people forgetting something, coming back to it later and seeing that something happened to it lol. Imagine if we had a perfect memory and would never waste any fresh food.
This is one of the best things TH-cam and Google have ever collaborated to suggest to me because I definitely googled "WTF is vinegar" a week ago after being high and wondering. Reginald, this level of geeking out is absolutely admirable. May your vinegar empire rule the Vinegarverse.
It's really fun to see what acetic acid can do when it gets well beyond the concentrations he referred to by 'it will burn your mouth pretty bad'. Laboratory "glacial acetic acid" will eat through concrete faster than most sulfuric acid solutions you'll find. So, it's sorta like nightmare vinegar.
I love the interview with Reginald Smith! You can tell he's got a dry sense of humor in how he just plainly states that he messed up his first attempt at brewing and then decided that the result was his real calling 😂
Chill out, what ya yellin' for? Lay back, it's all been done before. And if you could only let it be, you will see that I am the funniest TH-camr of all time. Admit it, my dear follower chris
@@leschab Great question, I intentionally let some of my kombucha jars go :"overdue" I now no longer purchase rice wine vinegar for our short grain sweet sushi rice we use komucha sweet Vinegar & it tastes amazing , also add a shake of sesame oil, himiayan salt, & a tsp of sugar, NOM NOM. : )
This is right up my alley. We usually buy a bottle of Jack Daniels Honey-Flavored Bourbon and a few Madagascar vanilla beans once a year and make our own vanilla. We split four of the vanilla beans length-wise, pop them into the bourbon bottle, seal it back up and put it into the basement for a year. Throughout the year, when we are in the basement food-store area we give it a shake. When we start a new one, we take last year's up to the kitchen and start using it. It makes a HUGE difference in your baked goods. People are always asking for the recipe but when you tell them it takes a year to make the vanilla, they sigh and reserve themselves to never be able to make good baked goods. Today my wife bought a cheap bottle of Sutter Home Merlot and we started our red-wine vinegar. I'm happy it only takes a few weeks to get the results.
There is a fairly common replacement for Malt Vinegar in the UK known as "Non-Brewed Condiment" that is basically just water, acetic acid and some flavoring/colour. Though you're legally not allowed to call it vinegar and restaurants can't put it in "traditional" vinegar bottles, it is one of those places where non-brewed vinegars are legal to sell for human consuption.
That reminds me of the "frozen dessert" stuff you see cheap ice creams use a lot here in the states, because there's just straight up not a high enough cream to milk ratio to call it legally Ice Cream.
Proud because you re-discovered an important part of humanity's advancement. Proud to be part of that great history. Sure, it wasn't forgotten or something, but you repeated the accident, by accident, that discovered it in the first place. If we didn't have it yet, you'd be the one (probably) to have made this discovery.
@@midgetydeath Wow, thanks. That really made me feel awesome XD Maybe in a different timeline apple cider vinegar was truly discovered by a 16 year old girl who was too lazy to clean out their backpack lol
Half the history of food & drink is people forgetting something, coming back to it later and seeing that something happened to it lol. Imagine if we had a perfect memory and would never waste any fresh food.
I literally had a jar of wine sitting in my cupboard for half a year with no results...then I came across this and watered it down a touch. Literally 3 DAYS later I check on it and found a mother growing on the top. Thanks!
I find the similarities fascinating between the horticulture world and brewing world. A "mother" to a plant is one that you grow specifically for the sole purpose of producing clones. And the fact that the same thing goes for batches of bacterial growths and cultures, that's pretty cool.
Adam I actually DO put vinegar in my coffee (or at least the water I use to brew coffee)! Because the water where I live is slightly basic once it is filtered, I have to add a slight amount of vinegar (I use distilled white) to bring it back to a neutral pH. If I don't, it neutralizes all the acid in my coffee and I am left with an extremely bland, bitter cup!
I've been making red-wine and Traditional balsamic for 20 years and produced over 500 gallons over time. My Red-wine live vinegar does not produce a cellulose mat that people call mother. So my take is Mother is really only live Acetabactor and cellulose does not need to be present. On Traditional Balsamic. You first crush and press wine grape then heat to reduce and make a 40% sugar must. Ferment this into very sweet wine. Add this and redwine vingar to the first and biggest barrel in the battery. This process is repeated each year.
I took the stopper off the top of my apple cider vinegar because it was taking ridiculously hard shakes to get a few drops out. I forgot about that and poured a whole bunch of vinegar on to my salad along with the mother at the bottom of the bottle. I din't realise this until it looked like there was a slug in my salad then I remembered all that gunk in the bottom. I know it's supposed to be good for me or something but still....
This was fascinating! Fun fact: in film photography, the stop bath used to arrest the development process is often a type of acetic acid. It smells like brutally strong vinegar.
The smell makes sense considering acetic acid is the "active ingredient" of vinegar in the same sense that ethanol is the active ingredient in booze. (Sure you have a water carrier and some aromatic organic compounds for flavor but the key ingredient that defines them are acetic acid and ethanol respectively).
Modenese here, i have multiple times tasted very aged vinegars, up to 25 years. The flavor is amazing. After many years in the barrels it doesn't even taste acid anymore, it's bitter sweet and very fruity
I know you posted this a year ago. But may I ask, does Modena still sell what it's considered "fake" balsamic vinegar (grape must mixed with wine vinegar) or do you guys only have and sell the real stuff (only grape must as the main ingredient aged 12+ years)? Here in the states it is extremely difficult and near impossible to find the real stuff so all we have is grape must mixed with wine vinegar and the enthusiast call it "fake".
@@iTakeCash yes in Italy in general you can find the fake stuff, is actually fine for salads you need to search for the "Aceto Balsamico tradizionale di Modena". And if it's really cheap, it's probably fake. Brands like Ponti sell fake vinegar. To be 100% sure you need to go to an "Acetaia", litterally meaning the "place where vinegar is made" The balsamic vinegar is considered a very luxurious commodity, so I can imagine that it's not gonna be an easy find
In France it used to be very common to have something called a "vinaigrier", a kind of pot made of stoneware, ceramic or clay, or a small barrel, with a small tap at the bottom, used by the common people to make their own vinegar at home. It is still fairly common in the countryside. Since people used too drink wine regularly, especially in the countryside, in farmhouses etc, and wine is so common in France, it is a people's drink (as well as a fancy drink, like in the US. There's always been all kinds of wine), people put their wine leftovers in it all year long and have a constant supply of their own vinegar. You can still buy them new or pre-owned, it's a nice item often made by artisans, and is still fairly common in certain traditional households. It's also popular in the autonomists movement (people that want to regain their individual and local autonomy or part of it and do not want to rely solely on consumerism). Since it is made by craftsman, it's also common place to see it as a decorative item by people who don't use it, and often got it from their ancestors. It's also easy to buy a mother from individuals on the web, especially, again, in the countryside, to put in your vinaigrier.
Fun fact about the sulfites. I learned this because my wife is allergic to it. The process of making the wine and even some beers it causes sulfites to form naturally. If there is a certain percentage of sulfites in the wine it must be labeled on the bottle. There is at least one product I've seen that is out there that helps filter the sulfites out.
@@BigBodyBiggolo nah its just in pretty much all wines because it naturally forms from the production process. She wasn't sure why her joints got inflamed when drinking certain alcohols then a while later we found out there's sulfites in it. She knew from a young age she's allergic to all types of sulfa, sulfites, sulfer etc... but we didn't know that certain alcohol had it. It causes minor joint pain so her doctor said to not drink at all or drink til you can't feel it.
I mean, do it like in the video. Add some Hydrogen peroxide to it. The sulfides react, forming sulfur dioxide, which then leaves the bottle. Wait a bit before your drink it. Like an hour or so, I don't know how much sulfides are in wine and how fast the sulfur dioxide leaves the bottle. I'm sure the wine will taste different, how different? No idea, but it won't have sulfides in it. :)
White Wine Report: Wine was mentioned several times throughout this video, but white wine was not specifically referred to. This has been your white wine report.
That might explain the origin of the French word "pisse-vinaigre" (literally piss-vinegar), a supremely boring and bland person, dating from the 17th century
@@a.h.s.3006 Macon-Warner Robins are basically a combined metro area. You can be in Warner and 20 min from Macon. I drove through on a road trip to NC.
Regarding the end of your video, I have a friend who tried putting some balsamic vinegar in his coffee / mixing it with espresso, and he liked it so much he made that a regular order at his local coffee shop. I tried it and it’s not bad. If you like kombucha or other acidic drinks, it’s worth a try.
what i love about grapes is that it does so many things and comes in so many forms. like the normal grape form, or the wine if you leave some grape juice around, or vinegar if you leave that wine for even longer lol. it evolves. hmm so alcohol is yeast shit, honey is bee vomit and eggs are chickens periods. lmao
5:00 I gotta admit, that transition was INCREDIBLY smooth lol. This video was awesome, idk how I've never found your channel before. Smacked that sub button.
I love vinegar and vinegar products and have often wondered where it came from but my attention span never allowed for me to look it up. I am so glad that this popped into my suggestions and Thank You Adam and Reginald for your research and explanations.
just like coffee, it is impressive that depending on the grain, destilation and aging of the whisky can you make such complex and different tasting alcohol.
Actually a lot of the character of whisky comes from the malt and how it's dried (i.e. over burning / smoking peat or not..). The other most important source of flavour compounds is the wood the barrels are made from and, in a lot of cases, what had been in the barrels before the whisky. Distillation method is maybe third, with distilleries like Glenmorangie which uses long-necked stills having a smoother taste as the alcohol produced is more pure to start with.
@@Shaun.Stephens the water itself is also very important. If all else is the same will the type of water, amount of minerals and what minerals play a pretty big role. The long necked still has a smoother and richer taste due to bringing more impurities but they are less efficient than other newer stills which means the the alcohol itself is more expensive. Source: whisky tour in the Scottish highlands
@@isaks3243 That bit about long-necked stills having more impurities is complete hogwash, the opposite is true. The largest cost in the production of alcohol is in the starch / sugar that feeds the yeast. Source: Experience running multiple types of still from no-neck 'pot' stills to a huge copper steam-heated still with a 10 metre fractionating column.
@@Shaun.Stephens I'm no expert. But what I was told was that a long necked still brings more of the character of the grain and how it was prepared compared to other stills. And that is because of it bringing more impurities which is where the majority of the taste is. I'm no expert, this is just what I have been told and I'm not shure if it is right or not, haven't put much time into getting to know all the nitty and gritty about the process of making whisky, I just know enough to be able to thurroughly enjoy the whisky I have in my small collection
@@isaks3243 So just a tid bit: when a still goes to work it vaporizes the alchol along with the unstable smell/toxins that ALSO have a relatively low vaporization point, the start of the distillation and the end has more of these [the most volatile first, the end get's more water and more stable compounds], these two parts are known as the "heads" and "tails" they are very important to taste, but again also contain a lot of the other shit that makes you feel like crap.
Safeway used to sell a non-shelf-stable mango habanero hot sauce that was way too sugary for my taste. I accidentally left it out and it began to ferment. So I opened it every day to release the co2 and when it got to tasting around 6 or 7%, I left it unsealed for a week or so. It turned into vinegar and I had a shelf-stable hot sauce with a pretty unique taste. I wish that sauce wasn't discontinued. I didn't care for it until after the fermentation, but damn was it good afterwards.
it never ceases to amaze me how many foodstuffs inventions seem to come about by the process of "oh, hey, what is this weird thing that appeared on my food which I left out for some time? let's taste it! oh, it's horrible, what can I do to still use/eat it but avoid the horribleness?" that's like, totally against the instinct for which the sense of taste developed. also how much of the foodstuff processes contains some kind of "the food is basically getting bad and eaten by bacteria, but in a very specific way that transforms it into something edible for different reasons. it's like the ancient version of finding a years old leftover chip behind the couch except instead of just eating it (even with all the molds) you eat half of it, and try to cook the other half in 5 different ways to find out which one makes you the least sick, and then you try dropping the crumbs into other foods to see what will happen with them in few more months. jeez, ancient people had so much time on their hands. also realizing that the fancy "fermentation" word just means "drop the right kind of dirt in there and let it spoil in the right way, because what you're after is the poop of the bacteria in that dirt" is a huge breakthrough.
That's basically what everyone does in uni. I know a guy who kept open cheese for a week. It went blue. His cupboard also smells of mold cause of the bread. I've made interesting cocktails with flat prosecco that had been left out lol.
@@ee2610 i personally, if given the choice of starving to death or poisoning myself so that i puke my innards out, and THEN starve to death... ...i would choose just the plain old starving to death.
Actually, partially fermented fruits, in particular, are a great source of nutrients that are hard to find otherwise (or something like that). PBS Eons released a video about the development of our ability to taste sourness, if you wanna check it out.
Look, if you're starving you're not going to throw anything away. Period. Everything after that is learning tricks to enjoy what you've got left. The only thing you have in surplus is your own labor.
A week ago, I found a gelatinous goo covering my red wine vinegar in a small bottle (not airtight) I keep on the counter. I got rid of the vinegar, but now I'm thinking it was Mother. I have some unfinished red wine and some apple cider vinegar with mother in it. I think I'll try making some vinegar.
@@LydiaQDames I totally forgot to try. I have to make a note for myself to give it a go (and check to see if I still have that cider vinegar with mother).
As a Muslim I was thinking about what vinegar means for Muslims and to my surprise you started talking about it. Amazingly thorough, thanks for shedding some light on the process and including us in that discussion. Love your videos.
@@chuckesthedoughboy703 Yep, but there's basically no alcohol anymore in vinegar. As said in the video you literally cannot become intoxicated with vinegar. Also as mentioned in the video, they develop techniques where alcohol is directly transformed into vinegar, so you never have access to alcohol. My family is Muslim and every single Muslim I know use vinegar.
as a non-Muslim, i had this thought. if vinegar is "blessed", as the Qur'an says. shouldn't that mean it's automatically Halal? even if the alcohol present is leftover from the making process. you know: an exception made for vinegar, because of all the benefits it brings. kinda like keeping the baby, and the bathwater. not saying this as a method to "cheat". you know, adding a splash of vinegar to a glass of wine so you can pass it off as "totally a glass of vinegar" and "totally Halal." no, i'm talking specifically leftover from the making process. so any true vinegar with added wine would be... i guess it's in a gray zone and up to the Muslim's discretion. i mean, it's "blessed". doesn't that make it Halal? or am i missing something?
Can you do a video on why black pepper has become so ubiquitous in western cooking? Seems that it's the only single spice that's available on every table and in almost every recipe.
You get the gold star for the best transition into sponsorship . That was beautiful and well done it was so graceful. We went from vinegar to your sponsorship and stayed on topic so I almost didn't realize what was going on. Bravo!
So true tho and it’s usually some news channel warning parents of the dangers of social media then it’s morphs into a story of this tween who od’d and nearly died 😳 (my English = shit so don’t try corrections thanks)
Got curious about vinegar, never heard of you or your channel. It was direct, to the point and entertaining. Reginald was awesome. Good content, I'll have to check out more!
"Also coffee the eternal beverage" lol totally agree, I used to make coffee pancakes as a teen, they're not bad! The trick is you got to substitute coffee for water, if you add both it's too runny. Next time your coffee pot gets it's a good way to get use out of it.
I have a bottle of rice wine vinegar which I rarely use that I bought as a teenager some 20 years ago. On the rare occasion that I pull it out, it's absolutely amazing.
I’ve been using the “BRAGG” Apple Cider Vinegar for about 6 months and until now after watching your video I’ve finally learned what “The Mother” is. Thank you! 😊
This has answered a great mystery of my childhood I’m English, and we keep malt vinegar in the dining table as a constant condiment for our chips. When I was a boy we had a glass vinegar thing and it was open at the spout to the air. Sometimes something would appear in the vinegar like a horrible gel, and we would have to throw that vinegar out I realize now they were those mothers of vinegar, as the bacteria ate the last of the alcohol Mystery solved
Reginald is very well spoken. Sounds quite intelligent. I like his journey, makes a mistake (or as Bob Ross states, happy little accidents) and now it is his career and passion
Love the vinegar expert! I'm just getting into home food preservation and it is more complicated than I ever imagined. Funny how happy accidents from the old days are so monitored as the tech gets better. I've made chilled pickles, fermented hot sauce, and sauerkraut, but I'd love to add vinegar (and maybe wine) to my list of to-tries. One day, I'll get to cheese or tofu... at least I hope so lol
Cheese is fiddly (unless you just want generic cheese - each variety has its own process peculiarities, mostly around temperatures and times) but actually pretty easy. Take a look for John Kirkwood's channel. He's a retired English cook whose channel is _mostly_ about classic English recipes for the home - meat pies, sausage rolls, Yorkshire puddings and derivatives like toad in the hole, scones, that sort of thing - but he also makes his own butter and cheeses (cheddar, parmesan, Red Leicester, mozzarella, etc.). He's a northerner (Sunderland), but his accent is accessible, I think, to most Americans, he gives equivalent American options for ingredient names when he knows them, and gives temperatures in Celsius, Fahrenheit, and old English Gas Mark numbers for anyone whose oven still uses them. (You may find that the word "the" goes missing once in a while. It's a peculiarity of Northern dialects that can be jarring at first, but you become accusomed to it pretty quickly.) Personable fellow, simple recipes given very clearly. Imagine if Adam here were a Grampa with an accent.
Mozzarella is pretty easy for a first cheese! I've heard Indian paneer is pretty easy too, but given that "paneer cheese" is equivalent to saying "cheese cheese", I'd make sure that the instructions you look at for that one are referring to the standard, mozzarella-like Indian cheese and not... some other kind of Indian cheese that I'm not privy to! Edit: seriously though, if you can do that other stuff, you can DEFINITELY do a soft cheese without any real problems. I believe in you, now go cheese it up! :)
I just had this channel randomly pop up on my feed a couple days ago. It’s fantastic! I love learning and food so it’s a match made in heaven.😂 Think I’ll stick around.
I love the “it was horrible” and then it turns into a something different and even a business. I keep trying to teach my kids that mistakes are not only ok but can lead to something great.
You’ve got to get a Burr grinder, dude. I didn’t think it made a difference either, I used a blade grinder for 15 years until I happened to see a decent Burr on sale. It makes a difference. I use my blade grinder for spices now.
Haha! That'd be awesome, but no. It comes from to slang terms: "piss" meaning "have fun" (pissing around, taking the piss out of someone, etc.) and "vinegar" meaning "aggression" (because vinegar is bitter and caustic). Thus, if someone is full of piss & vinegar, they're prone to carousing and fighting. Because people who were "full of piss & vinegar" were often seen as lively, larger-than-life types (cowboys, sailors, frat boys, etc.), the term eventually broadened to convey the idea of being vigorous and full of energy.
So I just discovered this channel via TH-cam recommendations. And I must say, I'm really enjoying it. The narroration really puts me in the mind of Alton Brown. In cadence and structure. And I think that's a great thing. All in all great stuff. I'm looking forward to future binge watching to catch up.
"Don't go raiding your parent's cabinet to get drunk off vinegar." Well, yeah, _obviously_ that's what the vanilla extract is for! Sincerely, a former juvenile delinquent...
@@otaku_slayer2721 Most vanilla extracts have alcohol in them. I've personally seen anywhere from 1.4% alcohol by volume all the way to 14% alcohol by volume (that was a very cheap and nasty tasting vanilla) some people buy it to get drunk off of since you aren't carded to buy it.
As a home kombucha brewer, the process is pretty much the same. I’m surprised Reggie brews in plastic barrels, when I was learning to brew, I was told glass or stainless steel to prevent leaching of chemicals (plastic) into the final product.
I really thought Reggie was just your ordinary science student who did some scientific research about vinegar(for school project or something). Revealing that he actually owns a vinegar company was truly a nice twist. lol
Adam, you are the absolute advertising cure. Invest in understanding your sponsors and incorporate them in such a way that is engaging and helpful without feeling you are pushing them on your fans. You and Internet Historian are seamless when it comes to this and appreciated (though I still can't figure out if IH commercials are sponsors or if he is trolling them😂)
I think part of it is probably the nature of the companies that sponsor him - many are focused on providing food products to customers while giving them a way to understand where the food is coming from, how they reduce negative effects of the production and shipping processes, and remaining transparent about their methods.
I love how Reginald accidentally made vinegar and decided "well, this is my career now." Long may you prosper, Reginald.
We don't make mistakes, just happy little accidents!
I'm tryna have that kinda mindset ong
🖖🏼
He seem like a cool guy, hes got a like pioneer attitude. Try new things and stick with what works
It's such a story. "I tried making wine and it came out really bad, so I make vinegar now"
I love how Reginald, with a straight face, says "it tasted absolutely horrible".
Yeah, because the sensible thing to do would have been to make a maple rum by distilling that shit, but (assuming Reginald lives in the US,) you can't do that without getting all sorts of licenses, (unlike microbrewing and winemaking.)
@@AnonymousGentooman A single still requires registration, so even if you just want to make, like, a couple gallons of booze to last the year, the ATF gets all up in your shit.
[edit] I accidentally wrote "FDA" initially, thinking, "Firearms, Drugs and Alcohol," which is dramatically incorrect... I've been awake for a while. [/edit]
@@AnonymousGentooman This is the case, literally, even if all you're doing with it is distilling water so that you can have, say, purified water.
@@RamadaArtist Is that actually the law or is that just the ATF making stuff up? I know they basically make up firearm rules, but I don't know if that's a bureau wide attitude.
@@mr.squishy5024 I haven't looked up the specific case law on a federal or state-by-state basis, but, because I'm an artist and distilling liquids is a useful process, I'm, at least anecdotally, aware of efforts made by the government to suppress private ownership of a still. For the homeopathic entrepreneurs out there, buying a still to make "tinctures" can land you on a federal shit-list, and agents will pester you in order to determine that you are actually using the still for something other than making hard liquor. If you buy a still from any kind of public seller, you'll likely get flagged as someone who then needs to defend your purpose for having a still, since the assumption is that you're going to use it to make moonshine. (Hilariously, I've actually had homemade moonshine, fermented and distilled from Welch's Grape Juice, because the glass studio fellows cast a custom carboy, which they used as a still; in doing so the whole legal rigmarole was circumvented, but it demonstrates the unnecessary lengths one has to go through to make a decent liquor.)
Our ancestor found the same spoiled sugary syrup - and all of them, across great distances, with no connection to one another - all decided "I'm gonna taste that.", and the rest is culinary history.
Really speaks to just how awful food used to be.
Not to be negative about your comment, but the truth is back in the ancestry world, those people did use ships to cross a count thousands of miles to make a global world exist back then. The only difference now is that we have airplanes. But still back then 4000 years ago, the entire world was connected.
@@dragonbolic2468 Look into the Nephilim and Giants, lol seriously. Look at the ancient megalithic structures around the planet. Bible is true.
@@EQOAnostalgia The idea of the Nephilim and giants is a biblical concept that appears in the Book of Genesis in the Old Testament. According to the Bible, the Nephilim were a race of giant beings who lived on Earth before the Flood. They are described as the offspring of the "sons of God" and the "daughters of men." The exact nature of the Nephilim and their relationship to other beings on Earth is a subject of debate and interpretation.
In some religious traditions, the Nephilim are seen as supernatural beings with divine or supernatural origins, while in others, they are viewed as a race of mortals with exceptional strength and size.
As for the existence of megalithic structures around the planet, it is true that there are many ancient ruins and monuments that demonstrate the architectural and engineering prowess of past civilizations. These structures include Stonehenge in England, the pyramids in Egypt, and the Mayan pyramids in Central America, among others.
However, the idea that these structures were built by giants or supernatural beings is not supported by mainstream archaeology and anthropology. Instead, these structures are typically attributed to the ingenuity, skill, and determination of the human societies that built them, using the tools and technologies available to them at the time.
In conclusion, the idea of the Nephilim and giants is a religious concept with roots in the Bible, and while it has inspired much speculation and debate, it is not supported by scientific evidence. The ancient megalithic structures around the planet are impressive achievements of human societies and demonstrate the ingenuity and creativity of our ancestors, but there is no evidence to suggest that they were built by giants or supernatural beings.
😆 my people weren't involved 😌😊😏🍟
Lol I really like Reginald, he's awesome. He might not initially _seem_ like he's all that excited about what he does, but it's clear by the end this guy absolutely lives and breathes all things vinegar (well, maybe not breathe, that might end poorly :| )
when i first heard his name and saw the book I was like ooooh okay so we got a super super old book telling us the old ways of making wine written by a dude who died like 200 years ago. imagine my shock when reginald pops up on the screen and looks to be in his mid-30s, early 40s. at first I was wondering if maybe he was a distant descendent or something hahaha
I then wonder how many drink vinegar right out the bottle? Love the stuff I do
@@Cj-yw8cssame haha
I have never been as interested in anyone's mother until I saw this title.
bruh LOL
Speak for yourself.
@@hiimemily literally
You haven't seen American Pie.
Not even Stacy's mother ?
Half the history of food & drink is people forgetting something, coming back to it later and seeing that something happened to it lol. Imagine if we had a perfect memory and would never waste any fresh food.
We seriously would be eating grass and berries still if nobody ever made mistakes LOL
Many of my favorite foods are those "forgotten foods" (cheese, leavened bread, balsamic vinegar, probably more I can't remember)
@@northstarjakobs worcester sauce is another one
That's also how penicillin was discovered
Literally the history of alcohol, which only lead us to forget even more stuff.
Reginald knows his stuff, it’s good to see that someone researched so much whilst starting of his business...
I'm sure that is a factor in why he is still in business lol.
it seems more than just a business to him lol hes very passionate
Christ knows how many chuclebuckets open a business and have no proper model or structure
It’s refreshing seeing such passion about jobs we don’t really think about or consider lol! Niches for all of us
This is one of the best things TH-cam and Google have ever collaborated to suggest to me because I definitely googled "WTF is vinegar" a week ago after being high and wondering. Reginald, this level of geeking out is absolutely admirable. May your vinegar empire rule the Vinegarverse.
Vinegarse**
praising the hivemind
vi-negar-verse
that’s literally the reason i’m watching this 😭 eating salt and vinegar chips high of my ass got me curious
I watched a random Tom Scott video about vinegar and now vinegar videos like this is all youtube wants to show me ;_; my life is vinegar now
That vinegar nerd seems like a cool guy
Thanks mr bean
Super cool
Which one?
@@sadiaansari4574 supreme vinegar man
he looks like twomad
"Vinegar, The Eternal Condiment"
sounds like a Dark Souls boss
Are you telling me adam isn't a oppressor?
@@penguindawg8817 He is because he refuses to acknowledge his son, Markiplier.
@@whalesharkgang6281 oh mY GOD!
@Phil Weatherley what are you talking about..?
Vinegar, Eternal Condiment
It's really fun to see what acetic acid can do when it gets well beyond the concentrations he referred to by 'it will burn your mouth pretty bad'. Laboratory "glacial acetic acid" will eat through concrete faster than most sulfuric acid solutions you'll find. So, it's sorta like nightmare vinegar.
so concrete and brick cleaner? sounds useful
@@NeuKrofta At glacial and above concentrations, it's fairly tightly controlled.
Because meth.
Was used back in the day before dynamite in road building. Was poured on rocks and boulders to crack and break them up for removal.
@@markcoleman374 wow I didn't even know that. Thanks! I wonder what the process was, now I gotta look it up haha
@@Zomby_Woof another reason not to do meth.
I love the interview with Reginald Smith! You can tell he's got a dry sense of humor in how he just plainly states that he messed up his first attempt at brewing and then decided that the result was his real calling 😂
Purest form of humility will lead to the greatest results!
"Mother of vinegar" sounds like something Adam would yell when he stubs his toe
69th like
Chill out, what ya yellin' for? Lay back, it's all been done before. And if you could only let it be, you will see that I am the funniest TH-camr of all time. Admit it, my dear follower chris
@@AxxLAfriku nice copypasta
Vinegar leg is on the right, vinegar leg is on the right.
@@memeguy6637 screw off
How is he able to incorporate the ad break so smoothly into the video script every time
Bro what I didn’t know you watched this lmao hi
what, dont you play minecraft?
Starts with the ad makes the video around it lol
Lmao omicron go play all versions of mc
omicron bro why are u here lmao thats amazing
Adam Ragusea: What IS vinegar?
Scientist: wine kombucha
My thoughts exactly. Why don't they call it a SCOBY like we do.
but which came first?
@@the_hanged_clown Scoby is my guess.
@@leschab Great question, I intentionally let some of my kombucha jars go :"overdue" I now no longer purchase rice wine vinegar for our short grain sweet sushi rice we use komucha sweet Vinegar & it tastes amazing , also add a shake of sesame oil, himiayan salt, & a tsp of sugar, NOM NOM. : )
Basicly same thing ones just staying for longer
This is right up my alley. We usually buy a bottle of Jack Daniels Honey-Flavored Bourbon and a few Madagascar vanilla beans once a year and make our own vanilla. We split four of the vanilla beans length-wise, pop them into the bourbon bottle, seal it back up and put it into the basement for a year. Throughout the year, when we are in the basement food-store area we give it a shake. When we start a new one, we take last year's up to the kitchen and start using it. It makes a HUGE difference in your baked goods. People are always asking for the recipe but when you tell them it takes a year to make the vanilla, they sigh and reserve themselves to never be able to make good baked goods.
Today my wife bought a cheap bottle of Sutter Home Merlot and we started our red-wine vinegar. I'm happy it only takes a few weeks to get the results.
dang, gonna have to look into this more and try it for sure!!
psh
There is a fairly common replacement for Malt Vinegar in the UK known as "Non-Brewed Condiment" that is basically just water, acetic acid and some flavoring/colour. Though you're legally not allowed to call it vinegar and restaurants can't put it in "traditional" vinegar bottles, it is one of those places where non-brewed vinegars are legal to sell for human consuption.
That reminds me of the "frozen dessert" stuff you see cheap ice creams use a lot here in the states, because there's just straight up not a high enough cream to milk ratio to call it legally Ice Cream.
yes and this version is halal because it has no alcohol content
It’s halal because it doesn’t have alcohol in it, which is another advantage of it.
Tom Scott made a video on this: "The Fake Vinegar In British Fish and Chips Shops" th-cam.com/video/642x2Y3Zla0/w-d-xo.html
Truly, the United Kaliphate in the forefront of making the world halal. Thank you.
inlaughed so hard when he said "it tasted absolutely horrible"
The deadpan makes it so much funnier
who laughed?
@@JessmanChicken86 in
@@nothingisreal6816 who is this “In” you speak of?
@@GhaniKeSawah You're not ready to know
since the moment i read "with the mother" on a jar, i have never known peace
😂😂😂
Poor Norman Bates
RIP Google
Googling with mother gives me peace wdym ?
"mother" on a jar
J...Je...no...va?
I can really appreciate the fact that Reginald doesn’t blink and his humor seems very particular. I could totally kick it with him!
I love how the guy who makes vinegar for a living is using Dave & Busters cups in his lab.
Hey man, gotta use your resources
I have the same shot glass but I picked it as a prize when I was a kid and didn't know it was for alcohol lmao
@@yesterdaydream as a kid, I always thought shot glasses were smaller cups for kids to use lol
@@xanescent YES or American Girl dolls hahaha
@@xanescent same lol.
Me: "I should study."
Adam: "Ever wondered what vinegar is?"
Me: "No..."
Also me: *Clicks the video anyways*
lol, I'm the opposite. It occurred to me yesterday that I didn't know where vinegar came from, and then today Adam uploads this video.
I study this kind of thing so win win I guess?
You are technically studying just not the subject you were supposed to?
At least its educational and you can study after?
Lol 🤣 Yea I got a curiosity click on this one.
I remember that one time I accidentally made apple cider vinegar by forgetting an open bag of apple slices in my bag. I felt proud for some reason
It's like you stumbled into a satisfying little microbiology experiment. Ah, the thrill of discovery!
Now you realize that new condiments, spices, and techniques to cook will keep coming since most discovery were accidents
Proud because you re-discovered an important part of humanity's advancement. Proud to be part of that great history. Sure, it wasn't forgotten or something, but you repeated the accident, by accident, that discovered it in the first place. If we didn't have it yet, you'd be the one (probably) to have made this discovery.
@@midgetydeath Wow, thanks. That really made me feel awesome XD Maybe in a different timeline apple cider vinegar was truly discovered by a 16 year old girl who was too lazy to clean out their backpack lol
Half the history of food & drink is people forgetting something, coming back to it later and seeing that something happened to it lol. Imagine if we had a perfect memory and would never waste any fresh food.
I literally had a jar of wine sitting in my cupboard for half a year with no results...then I came across this and watered it down a touch. Literally 3 DAYS later I check on it and found a mother growing on the top. Thanks!
"Your mother is on top."
-Adam Ragusea
vinegar mother is on the top
lmao
And she's sour below
........our moms are all tops?
11:12
I was sold on the coffee service, made an account, chose my coffee, and learned that it's US only.
*cries in Canadian*
Atleast there's public heathcare to help lick the wounds.
Aww really?!
Nuts, I was hoping to give it a try this time. >:(
these kinds if cool services are always unavailable in canada :/
I live in Turkey
I didn't even try
I’ve been looking for a simple answer to “what is vinegar” for AGES and this is finally the answer!!
I've wondered from time to time. I've asked my wife. I don't think we ever sought out an answer.
I find the similarities fascinating between the horticulture world and brewing world.
A "mother" to a plant is one that you grow specifically for the sole purpose of producing clones.
And the fact that the same thing goes for batches of bacterial growths and cultures, that's pretty cool.
right? I don't drink but I DO love horticulture and it makes me really appreciate it.
Vinegar nerd guy, even if he had 100 lives he would be named Reginald everytime and he would love it
I mean, shit, I wish my name was Reginald. He's simply gotta love the name.
@@Lucas-iSL It's a dope name. Makes you sound like.. perpetually classy. There's also a cool talking Koala with that name too, so that's kinda neat
@@idontwantahandlethough Didn’t he die? The Koala I mean.
My brother in law is Reginald, Reg, yes pretty nerdy buzz kill for the last 35 years!
I never thought “hey what even is vinegar?” Then this video came along
Adam I actually DO put vinegar in my coffee (or at least the water I use to brew coffee)!
Because the water where I live is slightly basic once it is filtered, I have to add a slight amount of vinegar (I use distilled white) to bring it back to a neutral pH. If I don't, it neutralizes all the acid in my coffee and I am left with an extremely bland, bitter cup!
That's big brained
Does the water go around in Ugg boots drinking pumpkin spice lattes?
for myself, i find a lot of the coffee i buy is too acidic, and i prefer the taste if i add calcium hydroxide to the brew
man that reminds me of tea
I've been making red-wine and Traditional balsamic for 20 years and produced over 500 gallons over time. My Red-wine live vinegar does not produce a cellulose mat that people call mother. So my take is Mother is really only live Acetabactor and cellulose does not need to be present. On Traditional Balsamic. You first crush and press wine grape then heat to reduce and make a 40% sugar must. Ferment this into very sweet wine. Add this and redwine vingar to the first and biggest barrel in the battery. This process is repeated each year.
When a bottle says “with the mother” it really skeeves me out
I took the stopper off the top of my apple cider vinegar because it was taking ridiculously hard shakes to get a few drops out. I forgot about that and poured a whole bunch of vinegar on to my salad along with the mother at the bottom of the bottle. I din't realise this until it looked like there was a slug in my salad then I remembered all that gunk in the bottom. I know it's supposed to be good for me or something but still....
Little Wolf Taima 😂😂😂Salad slugs! 🐌 YUM!😭
@@SobrietyandSolace 😂🤮😂
It’s the Vinegar Mother’s placenta 😬
@@NeonKue Ahhh jesus nooooo
This was fascinating! Fun fact: in film photography, the stop bath used to arrest the development process is often a type of acetic acid. It smells like brutally strong vinegar.
The smell makes sense considering acetic acid is the "active ingredient" of vinegar in the same sense that ethanol is the active ingredient in booze. (Sure you have a water carrier and some aromatic organic compounds for flavor but the key ingredient that defines them are acetic acid and ethanol respectively).
That smell would always make me hungry back during my photography classes years ago; the dark room smelled amazing.
Stop bath literally is Acetic Acid, but in an ≈8% concentration
@@Randomeaninglessword so you became a food photographer but photography left you hungry 😋
vinegar is a solution of 3~5% acetic acid
Modenese here, i have multiple times tasted very aged vinegars, up to 25 years. The flavor is amazing. After many years in the barrels it doesn't even taste acid anymore, it's bitter sweet and very fruity
I know you posted this a year ago. But may I ask, does Modena still sell what it's considered "fake" balsamic vinegar (grape must mixed with wine vinegar) or do you guys only have and sell the real stuff (only grape must as the main ingredient aged 12+ years)? Here in the states it is extremely difficult and near impossible to find the real stuff so all we have is grape must mixed with wine vinegar and the enthusiast call it "fake".
@@iTakeCash yes in Italy in general you can find the fake stuff, is actually fine for salads
you need to search for the "Aceto Balsamico tradizionale di Modena". And if it's really cheap, it's probably fake. Brands like Ponti sell fake vinegar. To be 100% sure you need to go to an "Acetaia", litterally meaning the "place where vinegar is made"
The balsamic vinegar is considered a very luxurious commodity, so I can imagine that it's not gonna be an easy find
Where can we get the real stuff?
It's great how you explain how different cultures view foods and consumption of it. Keep up the good work
In France it used to be very common to have something called a "vinaigrier", a kind of pot made of stoneware, ceramic or clay, or a small barrel, with a small tap at the bottom, used by the common people to make their own vinegar at home.
It is still fairly common in the countryside. Since people used too drink wine regularly, especially in the countryside, in farmhouses etc, and wine is so common in France, it is a people's drink (as well as a fancy drink, like in the US. There's always been all kinds of wine), people put their wine leftovers in it all year long and have a constant supply of their own vinegar.
You can still buy them new or pre-owned, it's a nice item often made by artisans, and is still fairly common in certain traditional households. It's also popular in the autonomists movement (people that want to regain their individual and local autonomy or part of it and do not want to rely solely on consumerism). Since it is made by craftsman, it's also common place to see it as a decorative item by people who don't use it, and often got it from their ancestors.
It's also easy to buy a mother from individuals on the web, especially, again, in the countryside, to put in your vinaigrier.
Now lookin both for a vinaigrier and an autononomist group ...
@@nineteenfortyeight Ditto! I'd never heard of this and now I must have it
Thanks very much for your consideration! I totally enjoyed that!
Very cool info
I love this! Thanks for sharing
Fun fact about the sulfites. I learned this because my wife is allergic to it. The process of making the wine and even some beers it causes sulfites to form naturally. If there is a certain percentage of sulfites in the wine it must be labeled on the bottle. There is at least one product I've seen that is out there that helps filter the sulfites out.
Did you make your own wine and your wife got sick?
@@BigBodyBiggolo nah its just in pretty much all wines because it naturally forms from the production process. She wasn't sure why her joints got inflamed when drinking certain alcohols then a while later we found out there's sulfites in it. She knew from a young age she's allergic to all types of sulfa, sulfites, sulfer etc... but we didn't know that certain alcohol had it. It causes minor joint pain so her doctor said to not drink at all or drink til you can't feel it.
@@frost68nskate Ohh like that.
Lol "or drink till you cant feel it" i like that doctor.
I mean, do it like in the video. Add some Hydrogen peroxide to it.
The sulfides react, forming sulfur dioxide, which then leaves the bottle.
Wait a bit before your drink it. Like an hour or so, I don't know how much sulfides are in wine and how fast the sulfur dioxide leaves the bottle.
I'm sure the wine will taste different, how different? No idea, but it won't have sulfides in it. :)
White Wine Report:
Wine was mentioned several times throughout this video, but white wine was not specifically referred to.
This has been your white wine report.
Thank you, keep up the good work
Reginald seems incredibly knowledgeable yet down to earth
That might explain the origin of the French word "pisse-vinaigre" (literally piss-vinegar), a supremely boring and bland person, dating from the 17th century
That's an interesting factoid, but I doubt you were intending to say that the person dates from the 17th century?
Read my name
thats a neat cultural difference because in english being "full of piss and vinegar" means you're rowdy and aggressive.
du vin aigre
@@emmamemma4162 you're right, I forgot a comma
I'm starting to think this guy's from Macon, Georgia.
I'm 20 min from him
@@thatprettymuthafucka7267 Are you from Macon, Georgia?
@@a.h.s.3006 Warner robins
@Omar M That should answer your speculation, he is not from Macon, Georgia
@@a.h.s.3006 Macon-Warner Robins are basically a combined metro area. You can be in Warner and 20 min from Macon. I drove through on a road trip to NC.
Regarding the end of your video, I have a friend who tried putting some balsamic vinegar in his coffee / mixing it with espresso, and he liked it so much he made that a regular order at his local coffee shop.
I tried it and it’s not bad. If you like kombucha or other acidic drinks, it’s worth a try.
Gonna try this
Therapist: "Vinegar Mother voiced by Adam isn't Real."
Vinegar Mother: KILL MEEEEEE
Read my name
kpop more like kpoop
Pidgeon lol
I always hate these "X isn't real" memes. But with this one, I completely agree.
300 SUBCRIBERS UNTIL CORONAVIRUS ENDS no
what i love about grapes is that it does so many things and comes in so many forms. like the normal grape form, or the wine if you leave some grape juice around, or vinegar if you leave that wine for even longer lol. it evolves.
hmm so alcohol is yeast shit, honey is bee vomit and eggs are chickens periods. lmao
swap grape for sugar
Eggs are not chicken periods. Their bodies work very differently to humans so it's not a like for like comparison.
YOU are ready...hahaha...Earth is flat. :) Research it. You clearly see truths.
@@ConspiracySmurf but the livestreams from the moon though
Just like the lobsters, crabs, and shrimp, are the scorpions, spiders, and cockroaches of the sea..
I've never wondered what the parental figures of a condiment are but i'm all for it
5:00 I gotta admit, that transition was INCREDIBLY smooth lol. This video was awesome, idk how I've never found your channel before. Smacked that sub button.
I love vinegar and vinegar products and have often wondered where it came from but my attention span never allowed for me to look it up. I am so glad that this popped into my suggestions and Thank You Adam and Reginald for your research and explanations.
Well, that was a heckuva lot more interesting than I thought it was going to be. Good job guys! Very educational.
just like coffee, it is impressive that depending on the grain, destilation and aging of the whisky can you make such complex and different tasting alcohol.
Actually a lot of the character of whisky comes from the malt and how it's dried (i.e. over burning / smoking peat or not..). The other most important source of flavour compounds is the wood the barrels are made from and, in a lot of cases, what had been in the barrels before the whisky. Distillation method is maybe third, with distilleries like Glenmorangie which uses long-necked stills having a smoother taste as the alcohol produced is more pure to start with.
@@Shaun.Stephens the water itself is also very important. If all else is the same will the type of water, amount of minerals and what minerals play a pretty big role.
The long necked still has a smoother and richer taste due to bringing more impurities but they are less efficient than other newer stills which means the the alcohol itself is more expensive.
Source: whisky tour in the Scottish highlands
@@isaks3243 That bit about long-necked stills having more impurities is complete hogwash, the opposite is true. The largest cost in the production of alcohol is in the starch / sugar that feeds the yeast.
Source: Experience running multiple types of still from no-neck 'pot' stills to a huge copper steam-heated still with a 10 metre fractionating column.
@@Shaun.Stephens I'm no expert. But what I was told was that a long necked still brings more of the character of the grain and how it was prepared compared to other stills. And that is because of it bringing more impurities which is where the majority of the taste is.
I'm no expert, this is just what I have been told and I'm not shure if it is right or not, haven't put much time into getting to know all the nitty and gritty about the process of making whisky, I just know enough to be able to thurroughly enjoy the whisky I have in my small collection
@@isaks3243 So just a tid bit: when a still goes to work it vaporizes the alchol along with the unstable smell/toxins that ALSO have a relatively low vaporization point, the start of the distillation and the end has more of these [the most volatile first, the end get's more water and more stable compounds], these two parts are known as the "heads" and "tails" they are very important to taste, but again also contain a lot of the other shit that makes you feel like crap.
Safeway used to sell a non-shelf-stable mango habanero hot sauce that was way too sugary for my taste. I accidentally left it out and it began to ferment.
So I opened it every day to release the co2 and when it got to tasting around 6 or 7%, I left it unsealed for a week or so.
It turned into vinegar and I had a shelf-stable hot sauce with a pretty unique taste.
I wish that sauce wasn't discontinued. I didn't care for it until after the fermentation, but damn was it good afterwards.
that wasnt vinegar
You made a fermented hotsauce without the important ingrediant to make it a fermented hotsauce. lol Vinegar
@@ScootsMcPoot Why would you need vinegar? It's the sugar that ferments.
@@osmano675 you dont need it, but it lowers the Ph
Safeway, aw u old x
it never ceases to amaze me how many foodstuffs inventions seem to come about by the process of "oh, hey, what is this weird thing that appeared on my food which I left out for some time? let's taste it! oh, it's horrible, what can I do to still use/eat it but avoid the horribleness?"
that's like, totally against the instinct for which the sense of taste developed.
also how much of the foodstuff processes contains some kind of "the food is basically getting bad and eaten by bacteria, but in a very specific way that transforms it into something edible for different reasons. it's like the ancient version of finding a years old leftover chip behind the couch except instead of just eating it (even with all the molds) you eat half of it, and try to cook the other half in 5 different ways to find out which one makes you the least sick, and then you try dropping the crumbs into other foods to see what will happen with them in few more months.
jeez, ancient people had so much time on their hands.
also realizing that the fancy "fermentation" word just means "drop the right kind of dirt in there and let it spoil in the right way, because what you're after is the poop of the bacteria in that dirt" is a huge breakthrough.
That's basically what everyone does in uni. I know a guy who kept open cheese for a week. It went blue. His cupboard also smells of mold cause of the bread. I've made interesting cocktails with flat prosecco that had been left out lol.
They were starving bro...
@@ee2610 i personally, if given the choice of starving to death or poisoning myself so that i puke my innards out, and THEN starve to death...
...i would choose just the plain old starving to death.
Actually, partially fermented fruits, in particular, are a great source of nutrients that are hard to find otherwise (or something like that). PBS Eons released a video about the development of our ability to taste sourness, if you wanna check it out.
Look, if you're starving you're not going to throw anything away. Period. Everything after that is learning tricks to enjoy what you've got left. The only thing you have in surplus is your own labor.
A week ago, I found a gelatinous goo covering my red wine vinegar in a small bottle (not airtight) I keep on the counter. I got rid of the vinegar, but now I'm thinking it was Mother. I have some unfinished red wine and some apple cider vinegar with mother in it. I think I'll try making some vinegar.
How did it turn out?
@@LydiaQDames I totally forgot to try. I have to make a note for myself to give it a go (and check to see if I still have that cider vinegar with mother).
@@bobcarn maybe make a new one, it’s been awhile now 😂😭
As a Muslim I was thinking about what vinegar means for Muslims and to my surprise you started talking about it. Amazingly thorough, thanks for shedding some light on the process and including us in that discussion. Love your videos.
I thought people of the muslim faith couldn’t consume alcohol?
@@chuckesthedoughboy703 Yep, but there's basically no alcohol anymore in vinegar. As said in the video you literally cannot become intoxicated with vinegar. Also as mentioned in the video, they develop techniques where alcohol is directly transformed into vinegar, so you never have access to alcohol.
My family is Muslim and every single Muslim I know use vinegar.
So can you cook with wine then?
as a non-Muslim, i had this thought. if vinegar is "blessed", as the Qur'an says. shouldn't that mean it's automatically Halal? even if the alcohol present is leftover from the making process. you know: an exception made for vinegar, because of all the benefits it brings. kinda like keeping the baby, and the bathwater.
not saying this as a method to "cheat". you know, adding a splash of vinegar to a glass of wine so you can pass it off as "totally a glass of vinegar" and "totally Halal." no, i'm talking specifically leftover from the making process. so any true vinegar with added wine would be... i guess it's in a gray zone and up to the Muslim's discretion.
i mean, it's "blessed". doesn't that make it Halal? or am i missing something?
@@strider_hiryu850 Sorry I might be missing something
but where does the Quran mention that vinegar is "blessed"?
This is basically the most direct and clear explanation I could find and nicely formatted as well. Bravo.
Can you do a video on why black pepper has become so ubiquitous in western cooking? Seems that it's the only single spice that's available on every table and in almost every recipe.
Actually I prefer the term African American pepper
@@ricksanchez7607 Pepper of color.
Great suggestion
Woah woah... it’s peppercorn. Don’t be offensive.
Wkwkkwkw
Huh, the algorithm finally blessed me with something interesting.
I wonder if u ever got suggested the "This is why I season my cutting board, not my steak" lol
You get the gold star for the best transition into sponsorship . That was beautiful and well done it was so graceful. We went from vinegar to your sponsorship and stayed on topic so I almost didn't realize what was going on. Bravo!
Plus it had helpful information that was relevant to the topic of the video!
As a Muslim, I had no idea about vinegar containing alcohol and I really really appreciate his thorough explanation of the process. Thank you
@@jelly.212 ?
@@jelly.212 wtf man why would you say this
@@jelly.212 Stupid
@@jelly.212 least ignorant american
@@jelly.212😐😐😐
Totally gives me a “good eats” vibe. A couple times I was just listening I thought I was hearing Alton Brown.
I thought the same thing! I lived watching good eats. Very educational and fun.
It's like halfway between Good Eats and Modern Marvels. His history and science content rules.
This man can make ad breaks so smooth, he's like the Linus Tech Tips of cooking
I skip them anyways xD
Needs more clickbait and merch to be LTT.
@@SimonWoodburyForget love Vanced
A video like this is usually followed by a ChubbyEmu video where some tiktoker drinks a whole bottle of vinegar and is brought to the ER.
A man drank a glass of home made vinegar. This is how his spleen shut down.
A man pissed out 10 gallons of nitrogen sulfide this is what happens to his toenail
hypervinegaremia
@@baylees9800 hyper meaning too much, vinegar meaning vinegar and emia meaning presence in blood. too much vinegar presence in blood
So true tho and it’s usually some news channel warning parents of the dangers of social media then it’s morphs into a story of this tween who od’d and nearly died 😳 (my English = shit so don’t try corrections thanks)
Got curious about vinegar, never heard of you or your channel. It was direct, to the point and entertaining. Reginald was awesome. Good content, I'll have to check out more!
Everyone always asks WTF vinegar is, but no one ever asks HOW vinegar is😭😢😔✊
That really hits close to home bro. Poor vinegar.
😭😔😔😔😔😭
dont listen to them this was funny it made me GIGGLE
Guy Tango ?? Where did I steal it from? The video had 10 comments of people saying first when I got here
Guy Tango lol someone’s jealous. Idgaf but nice try
Thank gosh he's not a salesman, or else I will be bankrupt from how good he is at advertising
yes
This is the smoothest ad trasition i've ever seen
@@Tommycraft9925 ikr
My immediate thought when the guy shows up was “for being the first guy to discover vinegar he sure does look 30”
Vinegar isn't just for preserving food? :p
The man is truly pickled!
I appreciate that you cover the layman's explanation, the chemistry, and the history in a lot of your videos.
"Also coffee the eternal beverage" lol totally agree, I used to make coffee pancakes as a teen, they're not bad! The trick is you got to substitute coffee for water, if you add both it's too runny. Next time your coffee pot gets it's a good way to get use out of it.
Br falando maluquices em comentário, sempre tem que ter, vou tentar essa poção maligna aí algum dia
Damnit, Adam with his smooth ad transition caught me off guard again
gotta admit, adam has the smoothest (and relatively unobtrusive) ad transitions
Ditch Suarez not always but that just keeps us on our feet lol.
I've heard "I probably like my food more acidic than you do" enough times that I'm kinda shocked it's been hundreds of videos before this one
You can also buy chardonnay wine vinegar, or apple cider vinegar.
I have a bottle of rice wine vinegar which I rarely use that I bought as a teenager some 20 years ago. On the rare occasion that I pull it out, it's absolutely amazing.
I’ve been using the “BRAGG” Apple Cider Vinegar for about 6 months and until now after watching your video I’ve finally learned what “The Mother” is. Thank you! 😊
This has answered a great mystery of my childhood
I’m English, and we keep malt vinegar in the dining table as a constant condiment for our chips. When I was a boy we had a glass vinegar thing and it was open at the spout to the air. Sometimes something would appear in the vinegar like a horrible gel, and we would have to throw that vinegar out
I realize now they were those mothers of vinegar, as the bacteria ate the last of the alcohol
Mystery solved
Reginald is very well spoken. Sounds quite intelligent.
I like his journey, makes a mistake (or as Bob Ross states, happy little accidents) and now it is his career and passion
Love the vinegar expert! I'm just getting into home food preservation and it is more complicated than I ever imagined. Funny how happy accidents from the old days are so monitored as the tech gets better. I've made chilled pickles, fermented hot sauce, and sauerkraut, but I'd love to add vinegar (and maybe wine) to my list of to-tries. One day, I'll get to cheese or tofu... at least I hope so lol
the final boss is kimchi
Cheese is fiddly (unless you just want generic cheese - each variety has its own process peculiarities, mostly around temperatures and times) but actually pretty easy. Take a look for John Kirkwood's channel. He's a retired English cook whose channel is _mostly_ about classic English recipes for the home - meat pies, sausage rolls, Yorkshire puddings and derivatives like toad in the hole, scones, that sort of thing - but he also makes his own butter and cheeses (cheddar, parmesan, Red Leicester, mozzarella, etc.). He's a northerner (Sunderland), but his accent is accessible, I think, to most Americans, he gives equivalent American options for ingredient names when he knows them, and gives temperatures in Celsius, Fahrenheit, and old English Gas Mark numbers for anyone whose oven still uses them. (You may find that the word "the" goes missing once in a while. It's a peculiarity of Northern dialects that can be jarring at first, but you become accusomed to it pretty quickly.) Personable fellow, simple recipes given very clearly. Imagine if Adam here were a Grampa with an accent.
Tofu is quite simple
Mozzarella is pretty easy for a first cheese! I've heard Indian paneer is pretty easy too, but given that "paneer cheese" is equivalent to saying "cheese cheese", I'd make sure that the instructions you look at for that one are referring to the standard, mozzarella-like Indian cheese and not... some other kind of Indian cheese that I'm not privy to!
Edit: seriously though, if you can do that other stuff, you can DEFINITELY do a soft cheese without any real problems. I believe in you, now go cheese it up! :)
@@idontwantahandlethough aw thank you
The title is hilariously aggressive.
Read too fast, saw “WTF is your mother”
k melonhead
It's a clickbait title. I don't like it, but he's not the only one with both good content and clickbait titles/preview images.
C A L C H U C H E S T A
"Artisanal Vinegar Salesman" is definitely one of the cooler names for a profession I've ever heard.
I just had this channel randomly pop up on my feed a couple days ago. It’s fantastic! I love learning and food so it’s a match made in heaven.😂 Think I’ll stick around.
I love the “it was horrible” and then it turns into a something different and even a business. I keep trying to teach my kids that mistakes are not only ok but can lead to something great.
Glad to hear what the mother is of vinegar. Thanks for having a vinegar expert describing his trade.
I’m about sick of this man having perfect ad breaks.
You’ve got to get a Burr grinder, dude. I didn’t think it made a difference either, I used a blade grinder for 15 years until I happened to see a decent Burr on sale. It makes a difference. I use my blade grinder for spices now.
You have, by far and away, the smoothest transitions to the sponsor I've ever seen Adam.
He’s on par with BBALLBREAKDOWN for sure haha
Or the very first videos of HAI, the new ones are just sh*t
Adam's are smooth but Internet Comment Etiquette's are even smoother
And now a word from our sponsor... Tunnelbear!
hes near linus level
Actually, the accent on Modena is on the "o": Mòdena, not Modéna!
a partire dal Modena - perfetto!
home of the #1 restaurant ever hell yeaaa
When I made a road trip in Italy, Modena was one of my favorites, very pretty city.
Great to see an in-person interview with Reginald. Seems like a great dude
Read my name
I learn something new everyday. Thank you Internet!
Is that where the saying “full of piss and vinegar” comes from?
@Zachary Lash never heard that...
I thought it was a parody of the saying "Full of vim and vigour"
Haha! That'd be awesome, but no.
It comes from to slang terms: "piss" meaning "have fun" (pissing around, taking the piss out of someone, etc.) and "vinegar" meaning "aggression" (because vinegar is bitter and caustic). Thus, if someone is full of piss & vinegar, they're prone to carousing and fighting.
Because people who were "full of piss & vinegar" were often seen as lively, larger-than-life types (cowboys, sailors, frat boys, etc.), the term eventually broadened to convey the idea of being vigorous and full of energy.
I love your Alton Brown vibe you got going on in some of your more recent vids. Taking a scientific approach to food and cooking, I like it.
Whine report:
Adam has mentioned wine
Thanks couldn’t tell
thank you so much
SPOILER 😡
This was a good one
oh thank God
I love when theres a history lesson to it
So basically humanity has been drinking yeast poop all this time.
And bread is the result of yeast farts.
What is cheese then ?
We eat bee vomit as well
@@NicolasMendoula only clumpy milk
@@kittenmimi5326 I think it's transformation is due to some bacterial action
Fun fact: you can reverse this video to make wine out of vinegar
Edit: yay likes
Uh, how? Unless you're Walter White, I don't see that happening.
@@bcubed72 it's a joke
Simon WoodburyForget
I can’t tell if you’re joking or not
@@SimonWoodburyForget
[Sigh]
Precisely why I said what I did, Simon.
@@SimonWoodburyForget 🤔 ... Is that a component of a lithium battery? Do we torture the vinegar til it does what we want? 😁
So I just discovered this channel via TH-cam recommendations. And I must say, I'm really enjoying it.
The narroration really puts me in the mind of Alton Brown. In cadence and structure. And I think that's a great thing.
All in all great stuff. I'm looking forward to future binge watching to catch up.
I like people like Reginald being on the internet, commenting with actual expertise.
"Don't go raiding your parent's cabinet to get drunk off vinegar."
Well, yeah, _obviously_ that's what the vanilla extract is for! Sincerely, a former juvenile delinquent...
Lol explain
@@otaku_slayer2721 Most vanilla extracts have alcohol in them. I've personally seen anywhere from 1.4% alcohol by volume all the way to 14% alcohol by volume (that was a very cheap and nasty tasting vanilla) some people buy it to get drunk off of since you aren't carded to buy it.
@@jeremymanning4609 vanilla essence is often 33%
@Alex Novak this entire convo reminds me why I buy imitation vanilla
This comment right here officer...next let's tell them they can extract pathogens from tons of plants around them....oops
As a home kombucha brewer, the process is pretty much the same. I’m surprised Reggie brews in plastic barrels, when I was learning to brew, I was told glass or stainless steel to prevent leaching of chemicals (plastic) into the final product.
I really thought Reggie was just your ordinary science student who did some scientific research about vinegar(for school project or something). Revealing that he actually owns a vinegar company was truly a nice twist. lol
That kid made this video more interesting. It’s cool to see people geek out and talk about the history & science of their craft.
Adam, you are the absolute advertising cure. Invest in understanding your sponsors and incorporate them in such a way that is engaging and helpful without feeling you are pushing them on your fans. You and Internet Historian are seamless when it comes to this and appreciated (though I still can't figure out if IH commercials are sponsors or if he is trolling them😂)
I think part of it is probably the nature of the companies that sponsor him - many are focused on providing food products to customers while giving them a way to understand where the food is coming from, how they reduce negative effects of the production and shipping processes, and remaining transparent about their methods.