>   Vinegar   >    Mother of Vinegar

Mother of Vinegar Acetobacter

Acetobacter bacteria consume alcohol from wine, cider or beer and produce the acid we call vinegar. The bacteria in all of the cultures listed are the same. The difference between them is the liquid in which they are stored in. If this is your first time making vinegar we highly recommend that you consider purchasing one of our complete Vinegar Making Kits. You will find the information, tip and sundry supplies to be worth the investment.

All vinegar mothers consist of acetobacter; there are four different vinegar mothers available to make your own vinegar. They are red wine, white wine, apple cider and malt vinegars. The only difference between these is the media (liquid) in which the acetobacter is stored. Theoretically, you could use any of these to make any type of vinegar, however, for the best flavor and appearance, use the same variety of mother as the type of vinegar being produced. If making a large amount of vinegar (over 2 gals.) then this will not be as much of a factor.

The jar of vinegar mother may or may not contain a visible, gelatinous material. Either way, the liquid contains the acetobacter needed to make vinegar. If the mother contains a large enough piece that it wants to sink to the bottom of the container, consider placing it on a raft to make sure it gets plenty of oxygen. Leeners has sections of oak wine barrel staves available for this purpose. (Included in the kit) Just boil the oak for one minute before placing it in the vinegar vat. This will keep the mother afloat and add traditional oak flavoring to the vinegar.