I love you.... You inspired me! I've been growing some fruits and been wondering what else I could do with it

What a great idea. I take apple cider capsules and now know what I will do with my mothers. Perfect

C Can you use a Kombucha mother to do vinegar?

@@stephenmartin2409 a Kombucha SCOBY is basically a Vinegar mother. the fundamental reaction is first converting sugar to alcohol (generally by yeast) and then the alcohol is converted to an acid (vinegar) by the bacteria. The advantage to Kombucha is you just put basically sugar water in and get the vinegar out in a 1 step process. conversely a lot of vinegars use one yeast step, to make a "wine", followed by a vinegar(ing?) step. I would imagine that you could do a vinegar SCOBY, however you would have to "train" your mother to deal with the base fruit juice. Sucrose (table sugar) is a disaccharide containing glucose and fructose, while most fruit juices are primarily fructose. Because of this the mother is going to have to adjust to the new food source and acidity before it starts converting efficiently. Short answer: It may work, try it out. You may have to cut the fruit juice with sugar water for the first couple batches until the mother adjusts.

@@bobnewkirk7003 Thank you .

So mother is a scoby ¿ I’m confused 😂 almost threw my half gallon apple vinegar away bc it 👀 like scifi jellyfish growing.

@@thuandao4243 pretty much yes. in vinegar the mother is the jellyfish looking thing that shows up in the bottle, while in Kombucha it is called a SCOBY. The main difference is the Vinegar is only made by Bacteria, where as Kombucha is made by both Bacteria and Yeast so they call it a SCOBY instead. Both look super similar as they are made from the same stuff. 100% look weird though, if you shine a light through the Kombucha you will even see little tendril things. just as an FYI SCOBY is actually an acronym for Symbiotic Culture Of Bacteria and Yeast.

Finally, The Mother Brain is Here!

If you haven’t already look into wine finnings for clarity.

No, it’s not needed

Definitely - I've ben working on that in the background... Just trying to source a 'real' or traditional ginger bug.

Yes he does have a video on ginger beer. I have made it many times and it is just wonderful! And make the cake that he links to in the ginger beer video. It is very sweet but so delicious. I make it for special occasions. Just in case you haven't seen it you can find it at kzfaq.info/get/bejne/d7SPn6aqyJ2oZmg.html

@@GlenAndFriendsCooking please help! My mother is white, and I just touched it with the spoon and it sank to the bottom of the processing apple scrap vinegar jar. I don't know what to do with that now. Do I leave it? Take it out? My vinegar isn't ready 🙉 I'm brand new to this and have no idea what I'm doing lol I don't want to waste the mother if I can keep it, but since my vinegar isn't ready yet, should I just leave her in there for now? She's at the bottom of the Mason jar. I also can't find how to use the mother after we're done.

You can make a scoby hotel (same process), the bigger the scoby the faster your kambuja making & there's less chance of it meeting mould spoores because it's faster. So you could make a bucket full fast, more. You can grind the dried vinegar mother up & use it as seasoning as someone else said. I'd recommend home made salt and vinegar crisps/ chips. I'm from the UK. We had salt n' shake (brand name so you can look) with little flavour sachets. Like that.

Thanks!

That is the mother aka scoby.

Refrigeration won't kill the mother -

I never refrigerate store bought ACV with the mother. Just give it a shake every time I use it.

Mine is also white, and I just touched it with the spoon and it sank to the bottom of the processing apple scrap vinegar jar. I don't know what to do with that now. Do I leave it? Take it out? My vinegar isn't ready 🙉

The mother will take on the colour of whatever you are converting to vinegar. I’ve made elderberry vinegar; the mother is purple. Strawberry vinegar; the mother is pink.

We've got one brewing on the counter as we speak - the video will come out mid-December.

No, that's a different type of colony

Yes: U.S. Dept of Agriculture Farmers Bulletin #1424 "Making Vinegar In The Home And On The Farm" naldc.nal.usda.gov/download/ORC00000397/PDF

Thank you for the link. It is a great help. 👍👍👍👍👍

@@GlenAndFriendsCooking thanks for linking to this! Such a good resource 👍

If you have no use for it, pass it along to a friend? Kinda like an Amish Friendship cake starter or a Herman cake.

The Aceto-Bacter is microscopic... so there can be millions / billions / trillions of them alive in your vinegar, and you'd never be able to see them. They do tend to clump together and that rubbery mat is just that; part of the living organism. But even after you pull the rubbery mother from the vinegar - there will still be millions / billions / trillions of them alive in your vinegar.

You might not see anything at first but eventually sound off a meat should appear.

It never actually expires - but flavour and acid content will decrease over time, as will the amount of active organisms in the vinegar. The floating matter that has 'disappeared' has most likely settled on the bottom of the jar.

@@GlenAndFriendsCooking Thanks a lot

Did you use enough sugar in your filtered water when you started? The bacteria needs sugar to feed off, or honey, but the honey takes longer and needs more (so I've read).

Yes the whole playlist is here: kzfaq.info/sun/PLgOb3zseg1hSJLtQ3pBUrYSSfJmfTsgv1 We'll be doing more so maybe subscribe to keep up to date.

@@GlenAndFriendsCooking thank you and I'm already a subscriber..

#EpicFail - it failed miserably, and I realised that the other ferments like vinegar endangered the beer that we brew.

@@GlenAndFriendsCooking Sorry to bother you, but what did you mean by the vinegar endangering the beer you're brewing? I'm currently making a few different types of alcohol as well as some vinegars, so I just want to make sure I'm doing things right.

Different ferments should not be so close to each other that there is cross contamination! I keep my Kombucha in my bathroom under sink cabinet, and my vinegars in kitchen pantry. My six week old vinegars have scobys in each bottle.

What do you mean by this, "refresh the vinegar with the mother"? Can you elaborate?

@@Bomber411 I just elaborated on his statement that you have to change the vinegar every 2 to 3 months, if you’re storing the mother in a jar with vinegar for later use. The reason you have to put the mother in fresh vinegar every 2 to 3 months is because the bacteria that make the acetic acid (vinegar) from alcohol, end up eating the acetic acid after there is no sugar or alcohol left in the solution. This will make the vinegar less acidic over time, and potentially starve the mother, or make undesirable microorganisms grow in the solution after some time. :)

Room temp - just on the counter, same as how you store any vinegar.

The Mother eventually starts to eat itself - and starts to change the flavour of the vinegar. Eventually the Mother starts to convert the acid reducing the strength of the vinegar.

Actually this is even easier than then the fruit vinegar, where first an alcoholic beverage is made, then the alcoholic beverage gets a vinegar starter added it With wine vinegar we already have the alcoholic beverage, so start at the point of adding the mother to the pineapple wine. It is the same process. However, very important the wine needs to be diluted with water to get below 8%

@@richlaue how do I know what percent alcohol the wine is?