I hope this is as easy as you make it look. Did I understand you to say this will work with any wine? I do not make my own wines so mine will be purchased and I am interested in a nice red as well as white wine vinegars. Thank you!
First of all Thanks for this vedio Dear I have aquestion... How I can save ayeast to realize the beer to use it in future in another recipe? And another one... What is the best way to save the vinegar?
Hi ..for grape left overs.. I kept in container with airlock. Is this ok. For one container ..I just covered with tissue paper with rubber band. This is 3rd day. Please correct if I’m wrong
when making wine i use a press so i would not have any liquid left to ferment to vinnegar......could i add some water to the used grapes and continue with your procedure.....what do you suggest
@@Spectacular-cuoredicioccolato i read threw all the comments and saw you told someone to mix it up so i did this before i saw your reply thanks for getting back to me
Please tell me if I add a bottle of wine which has turned to vinegar to a bottle of balsamic vinegar, do they blend, or do I need to let mature further for X time?
Thank you for sharing this recipe.. i am making vinegar from Black plums also called java plums. In local language they are called Jamun. I will share pictures but dont know how on TH-cam. Its been 5 days and the pulp and juice are fermenting in a glass jar which I burp once a day to release the CO2 pressure. Once the first fermentation stops In 10 day or so I plan to cover it with cloth to make vinegar. Is that correct?
Is there a trick to know when to stop the fermentation of the ethanol to acetic acid please? Because my understanding of the ethanol fermentation is that it must be dependent upon temperature and oxygen concentration and concentration of the inititiatial acetic acid bacteria. I ask because once the ethanol is all converted the bacteria will then convert the acetic acid to water unless you stop the fermentation it by removing the oxygen or refrigeration. Shouldn’t it be necessary to refrigerate vinegar to prevent this, or at least you would expect it to maintain its acidity longer?
@@Spectacular-cuoredicioccolato Thanks but you are not right. It is acetic acid bacteria that convert the ethyl alcohol to acetic acid, it is an aerobic fermentation (I’m a fermentation biologist). I just wondered how you know when to stop the acetic acid fermentation.
I was just wondering if anyone has ever heard or tried making vinegar from the grape stems? I was just watching a video and the man was separating the vines to make vinegar with them but he gave no explanation as to how. When I make wine I always remove the vines because it can give a bitter taste to the wine. Just curious if anybody knows.
@@Spectacular-cuoredicioccolato Grazie per la risposta ma, la mia domanda era, le persone usano i gambi per fare l'aceto? Il video che ho visto, il signore italiano stava mettendo i gambi in un contenitore separatamente per fare l'aceto! Ecco un fatto divertente. Papa IX "Pio Nono" sarebbe annegato in un tino di vino. Mio nonno partecipò alle olimpiadi nel 1908. La squadra è stata ricevuta da questo papa e ho un certificato e una medaglia che il papa gli ha dato per commemorare l'occasione.
I started with the squeezed remains (pulp and skin) of fresh Sweet Sapphire black seedless grapes and a little bit of yhe squeezed grape juice. After 4 days, two small blobs of white fuzzy mouldy stuff appear on the grape at the surface of the liquid. Only made about 180 ml total (including the skin and pulp). Should I start again with new batch using the remains from fermented grape pulp and skin instead of using fresh grapes without fermentation?
Oh, I have found an unopened bottle of old red wine (2008 vintage) in my store room, forgot all about it all these years! Shone a light inside and saw many sediments at the punt (bottom) of the bottle. Can I still use this wine (without the sediments) to make vinegar and after we get the vinegar, i pasturize the vinegar? Thanks.
I am from Indonesia and my English still bad. I really want to try your recipe but I difficult to hear what you say in your video. Can you please put more text in your video? Especially in every step of your recipe.. Thank you, sir.. ❤
@@Spectacular-cuoredicioccolato, I wouldn't phrase things quite the way you do, however, I can still understand you just fine. Besides, the way you speak adds entertainment value to your videos. BTW, Thanks for the quick replies! :)
Nice intro. I'm a true fan of your recipes, mainly the drinks. Do you control the temperature during fermentation? If you do, how?
No I don't. Usually if you store it in the basement , more or less it should have the same temperature 😉
cuoredicioccolato thank you! Keep the nice work!
Thank you too for the support 😊
I hope this is as easy as you make it look. Did I understand you to say this will work with any wine? I do not make my own wines so mine will be purchased and I am interested in a nice red as well as white wine vinegars. Thank you!
Let us know when you try 😉
First of all Thanks for this vedio
Dear I have aquestion...
How I can save ayeast to realize the beer to use it in future in another recipe?
And another one...
What is the best way to save the vinegar?
Keep the yeast in the fridge
Keep the vinegar in class bottles, like I show in the video
Great tips. Keep up this great work and interesting videos love from UK
Thanks Richy 👍🏼🤩
Does the grape residue used to make wine turn into vinegar once covered with a cloth and leave it a period of time reacts with the air?
Yes
Is the magic in between wine and vinegar is whether contact with air or not?
Exactly 😉👍🏼
Hi ..for grape left overs.. I kept in container with airlock. Is this ok. For one container ..I just covered with tissue paper with rubber band. This is 3rd day. Please correct if I’m wrong
Cover with tissue 👍🏼
Thank you 🙂
😉👍🏼
when making wine i use a press so i would not have any liquid left to ferment to vinnegar......could i add some water to the used grapes and continue with your procedure.....what do you suggest
You have to press it but enough to keep the humid and make vinegar, I don’t think water is good idea
iv got mold growing on the top of the skins is this normal or does it need throwing away? thanks,chris
Send me some pictures on instagram
@@Spectacular-cuoredicioccolato i read threw all the comments and saw you told someone to mix it up so i did this before i saw your reply thanks for getting back to me
Ok 👌🏼 perfect
Please tell me if I add a bottle of wine which has turned to vinegar to a bottle of balsamic vinegar, do they blend, or do I need to let mature further for X time?
Different technique
@@Spectacular-cuoredicioccolato meaning?
What have I created?
Normal vinegar 😉
Thank you for sharing this recipe.. i am making vinegar from Black plums also called java plums. In local language they are called Jamun. I will share pictures but dont know how on TH-cam. Its been 5 days and the pulp and juice are fermenting in a glass jar which I burp once a day to release the CO2 pressure. Once the first fermentation stops In 10 day or so I plan to cover it with cloth to make vinegar. Is that correct?
Yes 👍🏼 correct
If you like you can send me the pictures on instagram
@@Spectacular-cuoredicioccolato what is your instagram handle?
cuoredicioccolato.it
Is there a trick to know when to stop the fermentation of the ethanol to acetic acid please? Because my understanding of the ethanol fermentation is that it must be dependent upon temperature and oxygen concentration and concentration of the inititiatial acetic acid bacteria. I ask because once the ethanol is all converted the bacteria will then convert the acetic acid to water unless you stop the fermentation it by removing the oxygen or refrigeration.
Shouldn’t it be necessary to refrigerate vinegar to prevent this, or at least you would expect it to maintain its acidity longer?
The yeast transform the sugar in alcohol, the alcohol in contact with the air will be transform in acetic acid
@@Spectacular-cuoredicioccolato Thanks but you are not right. It is acetic acid bacteria that convert the ethyl alcohol to acetic acid, it is an aerobic fermentation (I’m a fermentation biologist). I just wondered how you know when to stop the acetic acid fermentation.
Ok 👍🏼
I don’t stop it but I wait until end it by themselves
I was just wondering if anyone has ever heard or tried making vinegar from the grape stems?
I was just watching a video and the man was separating the vines to make vinegar with them but he gave no explanation as to how. When I make wine I always remove the vines because it can give a bitter taste to the wine. Just curious if anybody knows.
The stem is like wood. It give you a bitter taste because is green and not dry
@@Spectacular-cuoredicioccolato Grazie per la risposta ma, la mia domanda era, le persone usano i gambi per fare l'aceto?
Il video che ho visto, il signore italiano stava mettendo i gambi in un contenitore separatamente per fare l'aceto!
Ecco un fatto divertente. Papa IX "Pio Nono" sarebbe annegato in un tino di vino.
Mio nonno partecipò alle olimpiadi nel 1908.
La squadra è stata ricevuta da questo papa e ho un certificato e una medaglia che il papa gli ha dato per commemorare l'occasione.
@@Spectacular-cuoredicioccolato Ha partecipato al moschetto da quando era un ufficiale dell'esercito canadese e della ginnastica artistica.
Non ho mai visto usare solo il gambo.
Se il gambo è secco si lascia per estrarre i tannini, se è verde si butta
Grazie per aver condiviso la tua esperienza 👍🏼
I like this here, do you think it would work with apples too.
Yes, the process is the same.
Maybe in the future I will make the video about apple vinegar 😉
I started with the squeezed remains (pulp and skin) of fresh Sweet Sapphire black seedless grapes and a little bit of yhe squeezed grape juice. After 4 days, two small blobs of white fuzzy mouldy stuff appear on the grape at the surface of the liquid. Only made about 180 ml total (including the skin and pulp). Should I start again with new batch using the remains from fermented grape pulp and skin instead of using fresh grapes without fermentation?
Mix everything again
Oh, I have found an unopened bottle of old red wine (2008 vintage) in my store room, forgot all about it all these years! Shone a light inside and saw many sediments at the punt (bottom) of the bottle. Can I still use this wine (without the sediments) to make vinegar and after we get the vinegar, i pasturize the vinegar? Thanks.
Yes 👍🏼
You have cool bottles as well.
thanks
Hi, Like your vidoeos. Can you do something about the audio? It's not always so clear to hear what you're saying. Thanks
Thanks 😊 I know. I am trying to improve it 😢
How you make balsamic vinegar?
Very long process
isn't it dangerous to brew vinegar in plastic containers ?
Why?
@@Spectacular-cuoredicioccolato I read that vinegar reaction with plastic may creates toxins
Perfecto mio amico
Grazie mille 🤩
I love the videos but please enhance the audio as it is hard to hear.
Thanks 😩 now I had a better microphone 🎙
I am from Indonesia and my English still bad. I really want to try your recipe but I difficult to hear what you say in your video. Can you please put more text in your video? Especially in every step of your recipe..
Thank you, sir.. ❤
I will try 😉
Apa kabar
😀
@@ManzManu002salam
"Mother of vinegar" Is the correct term in English.
Thanks 😊 for me it's always a disaster with English 🤭
@@Spectacular-cuoredicioccolato, I wouldn't phrase things quite the way you do, however, I can still understand you just fine. Besides, the way you speak adds entertainment value to your videos. BTW, Thanks for the quick replies! :)
😀 thanks 👍
Hi Andre, a 'scoby' is the other name for the mother.
Ok 👍🏼 thanks for your help 🤗
Does the grape residue used to make wine turn into vinegar once covered with a cloth and leave it a period of time reacts with the air?
👍
Thank you very much