I threw this out today. And not because if failed. A rare success story of home provisioning of food where the product just simply doesn’t bring enough to the table for me to bother. It looks gross, yes. Vinegar mothers tend to be proficient at that. Don’t believe me?
Turns out the months it takes to make this – I started this in early July – just isn’t worth it for me. Why? Well, it smells. Vinegar smells are good to a certain point, but not when it’s both a chronic and acute condition of the room you make it in. Reason #2 – acetobacter is no friend of winemaking. Unless you desire MANY gallons of vinegar when your otherwise lovely wine happens to convert. And on a volume basis, I go through hundreds of times more wine than vinegar. Wine wins. Lastly, the resultant product, while good, is not something I go through much of. We use vinegar acids in salad dressings, but I prefer white wine vinegar. We clean with vinegar, but I prefer plain cheap white vinegar. So when it comes right down to it, I don’t use the stuff [I still have some of this batch from 3 years ago], and if I need it it’s cheap. In the world of value-ads I believe strongly in [gardening, butchering, charcuterie, etc], vinegar making has failed me.
All is not lost. I know how to make vinegar. If contemporary civilization fails and I need to know how to make it, fine. But in the meantime it has been axed from my to-do list.