On vinegar

Almost 20 years of tinkering with my home based vinegar solera. . . The oldest bottle - 4th from the left - the green glassed Stella Bella, has taken a turn, and gone from being sharp and clean to rusty and dull. . . Not bad given it was originally inoculated in January 2005.  I spent a few hours sorting through my bottles - decanting some for the pantry, adding left over natural wine where needed and disposing of the dud and tainted batches. I ended up disposing about 20 bottles (a half of my solera). . . The biggest cull I can recall. . .  The happy vinegar bottles (average age 10 years) had clear, orange tinted contents, there was almost no need to smell and taste the liquid to confirm their health. In contrast - the tainted bottles, or the ones which never got started remained deeper in colour or cloudy in some cases. A spectrum of nutty and munted, all the way to fetid.  Learnings :  1. Red wine vinegars are much easier to make. 2. Start with a natural wine wit

by noreply@blogger.com (Edward) · source ↗