Wow this video is so clear and easy. never thought of making a wine vinegar and its not even sold around me so I just forget every recipe that calls for it. now I can make mine. thank you so much.
I started a batch of vinegar from some hard cider today. The taste wasn't what I expected, so I strained it, added a little vinegar and a scoby from my 'scoby motel'. It should work quick because it's already been changed to alcohol. We'll see!
Did you do a follow up video? I'd be interested in it. Also some people add water (2 parts wine to 1 part water). I noticed you didn't do that and I was wondering how it turned out. I am planning on starting my own white wine vinegar this week.
I created vinegar but turned alcohol after a month and I thought it is spoiled and can’t get vinegar out of it again so, this alcohol now was sweet taste though less sugary taste in it even after a month so, I lid tight alcohol... In days later turn little acidic than sugary so I am now adding tea spoon sugar to maintain wine from to maintain it’s alcoholic level... So, now 2 tea sugar in it I stored in a refrigerator...? ?!! .... I don’t know what I am doing...?? I should have let that alcohol turning slowly acidic.... So, acidic means it now turned into vinegar? Can I use that same alcohol lid slightly open to make a vinegar or it will be a spoiled one?
Question, I recently made blackberry wine, after racking it the first time I kept the left over wine with the sediment at the bottom in a sterilized jam jar, it is tasting pretty acidic by now , can I use this as my starter? Thank you
It sounds like you have vinegar, and if so then yes you can use that. I've found you don't even need a starter, and have made many batches without one.
how cool. Thanks. One more question, what ratios should I use. I have 8oz of starter how much wine do I use for that quantity or "mother"? and for how long do I keep it before bottling? ok that was two questions. thank you x
HELLO Thanks for this vedio but I have a question about it . is the all type of the vinger give us the same result or it must be of the same type as the wine
A 1/2 teaspoon of hydrogen=Peroxide from the pharmacy added to a bottle of wine (750ml) will deactivate the sulfites. You also want to get the alcohol content down between 12% to 6% by thinking with water.
@@eberntson OzWino avatar #3OzWino 11 years ago Adding Hydrogen Peroxide will oxidise sulfites in wine. So theoretically if you are allergic to sulfites then yes it would work. However, I would be very careful with this because the reaction is H2O2 + SO2 which forms H2SO4 (AKA Sulfuric Acid). About 1ml in a 750ml bottle should be sufficient... but I don't recommend you do it without knowing how. Maybe just look for a low sulfite wine p.s. when i say 1ml i mean 1ml of 3% peroxide okay avatar #4Luc 9 years ago A Hydrogen Peroxide addition will only remove the free sulphites in the wine. Typically these make up about 20-30% of the total sulphite composition. So it will not completely remove the sulphite allergen. It is possible to lower the bound sulphites, but unless you know what you are doing and have analysis on the wine, you will not be able to do this properly. +more at www.drinksplanet.com/hydrogen-peroxide-in-wine-to-stop-allergic-reaction-348187.html
How much vinegar do you use? I need proportions compared to how many bottles of WINE you made. for ex. you have 8 bottles of wine that appear to be around 750ml and that mason jar can hold about 12-14oz of liquid.. So, Is that the proportion per 8 bottles? Could you please let me know about the proportions because I am really eager to experiment on a low quality of wine that my friend and I made , that are trying to find a ways of converting it to wine.
I can't speak for this guy, but the proportions aren't what is important. The Mason jar held the mothers. Whether it's a little or lot, the Mason jar will make everything just like it. At least, that's the way you can look at it.
Only if the wine oxidizes ... cork dries out or the cap isn't well sealed or cracks ... Otherwise wine will stay wine for long time. Vinegar can then be made from the wine, or instead of the wine. Both start the same but wine then is oxygen deprived until decanting before splashing across the palate.
Wow this video is so clear and easy. never thought of making a wine vinegar and its not even sold around me so I just forget every recipe that calls for it. now I can make mine. thank you so much.
This video is not good you cannot use juice
Do you think the glaze in your crock is safe - i.e not a lead glaze?
Glaze is lead especially the old stuff you don't use a crock you use glass
I started a batch of vinegar from some hard cider today. The taste wasn't what I expected, so I strained it, added a little vinegar and a scoby from my 'scoby motel'. It should work quick because it's already been changed to alcohol. We'll see!
Nice video, recently made red grape wine, have saved the mash, can I turn the mash into vinegar ( it's around 3 kg mash)
You can add sugar water and ferment. Then press or filter. Use as little fluid as possible to concentrate remaining flavors.
My white win has formed a scoby. Ive poured it out. So what can I do with the scoby??
How was the black burry wine?
Did you do a follow up video? I'd be interested in it. Also some people add water (2 parts wine to 1 part water). I noticed you didn't do that and I was wondering how it turned out. I am planning on starting my own white wine vinegar this week.
There's no follow-up video because he did it wrong, you're supposed to stir it daily until the mother forms on top of it, otherwise it'll just spoil.
You didn’t add sugar?
Wow it is easy to make venigar i like it.
does it have to be a home made wine or can i use a store wine?
Left over wine always turns into 'vinegar'. What's the difference between off wine and vinegar?
The only difference is whether you did it on purpose or accident.
I created vinegar but turned alcohol after a month and I thought it is spoiled and can’t get vinegar out of it again so, this alcohol now was sweet taste though less sugary taste in it even after a month so, I lid tight alcohol...
In days later turn little acidic than sugary so I am now adding tea spoon sugar to maintain wine from to maintain it’s alcoholic level...
So, now 2 tea sugar in it I stored in a refrigerator...? ?!! .... I don’t know what I am doing...??
I should have let that alcohol turning slowly acidic....
So, acidic means it now turned into vinegar?
Can I use that same alcohol lid slightly open to make a vinegar or it will be a spoiled one?
Great video did you make that video of you placing into bottles
This video is not the worst but it is not good you cannot use juice and it's not even recommended to use an old crock
Question, I recently made blackberry wine, after racking it the first time I kept the left over wine with the sediment at the bottom in a sterilized jam jar, it is tasting pretty acidic by now , can I use this as my starter? Thank you
It sounds like you have vinegar, and if so then yes you can use that. I've found you don't even need a starter, and have made many batches without one.
how cool. Thanks. One more question, what ratios should I use. I have 8oz of starter how much wine do I use for that quantity or "mother"? and for how long do I keep it before bottling? ok that was two questions. thank you x
You could probably make a gallon or more with the 8oz you have. I wouldn't get hung up on it. Just try it!
HELLO
Thanks for this vedio but I have a question about it .
is the all type of the vinger give us the same result or it must be of the same type as the wine
You can use any kind of vinegar, you simply use it as a starter. If your pouring it into red wing, you'll be getting red wing vinegar.
Will that still work with a wine that contains sulfites?
A 1/2 teaspoon of hydrogen=Peroxide from the pharmacy added to a bottle of wine (750ml) will deactivate the sulfites. You also want to get the alcohol content down between 12% to 6% by thinking with water.
@@eberntson
OzWino avatar
#3OzWino 11 years ago
Adding Hydrogen Peroxide will oxidise sulfites in wine. So theoretically if you are allergic to sulfites then yes it would work. However, I would be very careful with this because the reaction is H2O2 + SO2 which forms H2SO4 (AKA Sulfuric Acid). About 1ml in a 750ml bottle should be sufficient... but I don't recommend you do it without knowing how. Maybe just look for a low sulfite wine
p.s. when i say 1ml i mean 1ml of 3% peroxide okay
avatar
#4Luc 9 years ago
A Hydrogen Peroxide addition will only remove the free sulphites in the wine. Typically these make up about 20-30% of the total sulphite composition. So it will not completely remove the sulphite allergen. It is possible to lower the bound sulphites, but unless you know what you are doing and have analysis on the wine, you will not be able to do this properly.
+more at www.drinksplanet.com/hydrogen-peroxide-in-wine-to-stop-allergic-reaction-348187.html
Fermentation first become alcohol or vinegar ?
Yes.
Oh dear l want to ask ..
We should using Specific type of vinegar or its the same all types of it
Any vinegar with the mother still in it would be fine for this.
@@homebrewsorcery6158 how to know if the vinegar has a mother in it?
How much vinegar do you use? I need proportions compared to how many bottles of WINE you made.
for ex. you have 8 bottles of wine that appear to be around 750ml
and that mason jar can hold about 12-14oz of liquid..
So, Is that the proportion per 8 bottles?
Could you please let me know about the proportions because I am really eager to experiment on a low quality of wine that my friend and I made , that are trying to find a ways of converting it to wine.
I can't speak for this guy, but the proportions aren't what is important. The Mason jar held the mothers. Whether it's a little or lot, the Mason jar will make everything just like it. At least, that's the way you can look at it.
Juice is far more surgery so I am wondering what you would change up in the process
It just takes longer because the juice has to transform into wine first
That knat fly couldn’t wait 😂
You cannot use juice
👍
I'm guessing the crock was sanitized prior to use?
What are you doing this days
Greetings
did this not turn out?
Isn't vinegar just wine turned bad or left too long?
sounds legit, but im no expert at all
Only if the wine oxidizes ... cork dries out or the cap isn't well sealed or cracks ... Otherwise wine will stay wine for long time. Vinegar can then be made from the wine, or instead of the wine. Both start the same but wine then is oxygen deprived until decanting before splashing across the palate.
Study up on other videos that know what they're talking about first