Which ph will turn into alcohol?

I created vinegar but turned alcohol after a month and I thought it is spoiled and can’t get vinegar out of it again so, this alcohol now was sweet taste though less sugary taste in it even after a month so, I lid tight alcohol... In days later turn little acidic than sugary so I am now adding tea spoon sugar to maintain wine from to maintain it’s alcoholic level... So, now 2 tea sugar in it I stored in a refrigerator...? ?!! .... I don’t know what I am doing...?? I should have let that alcohol turning slowly acidic.... So, acidic means it now turned into vinegar? Can I use that same alcohol lid slightly open to make a vinegar or it will be a spoiled one?

Hi, Can I squeeze oranges with vinegar when filtering?

Are you using a gallon or half gallon jar?

Great idea!! ❤️🤗❤️

🙄🥱

Hi Alison, Oh my goodness!! YES - Heidi is such an inspiration and a wonderful friend to me!! Glad you are liking this vinegar series - I have another video about this coming tomorrow! Love, Mary

nmoss m - So happy to help!! Please let me know if you have any questions!! Love, Mary❤️😘❤️

Jumpoff A - Thank you so much!! That really means a lot!! Love, Mary❤️😘❤️

Joy Louise - Hi Joy!! Yay!! You’re going to love it!! And it’s so easy!! Love, Mary❤️😘❤️

Thank you so much for those kind words! Yes, Heidi is the best. She is one of my sweetest friends here on YT. Love, Mary

Oh my goodness - yes - I figured I'd better show that as folks might not believe it!! Glad you're here!! Love, Mary

Hi Bosna, Thanks SO much! Glad you're here! Love, Mary

I am SO happy about that!! Glad you're here!! Love, Mary

Aamna Tauseef - Hi Aamna, thank you for visiting and for the kind words! Have you seen my entire playlist on making homemade vinegar? You can watch it here: kzfaq.info/sun/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS Also, do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzfaq.info/sun/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I'm so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.

I myself drink apple cider vinegar every day, all day. It is EXCELLENT for your body, I hope you can do your own research on that. -- I pour ACV into filtered water and drink it. Sometimes I use less, sometimes more. Sometimes I make it very strong and add a sweetener, so the end result is like lemonade. Sometimes I add ACV to carbonated water for a healthy soda beverage. I also use ACV, occasionally, to rinse my hair or as an astringent on my face. Other times I dilute it, pour it into a cloth and use it to take a "wet bath." It is very helpful for psoriasis (diluted). If the batch turns out very tart/acidic, I mix it with olive oil, avocados and garlic salt and use for salad dressing.

@@leighb.8508 great ideas!

@@lovinglife3954 Thanks!!! Here's 2 more ideas: (1) I dehydrate the acv apples that are left over when the vinegar is done. They make EXCELLENT little snacks. After I decant the ACV I dump and spread the soaked apple pieces onto cookie sheets with parchment paper. I put them in the oven at 170 (that's as low as my oven will go). I leave the door propped to let moisture escape, but I think it would also be fine to leave the door closed. I do this at night and by mid-morning next day I have yummy little dehydrated apple bits, which I throw into a jar with other dehydrated fruits. Cheap and healthy and yummy and no waste! (2) When peeling and chopping potatoes for canning or cooking, I put the peeled/chopped potatoes in a bowl of water and add about 1/4 cup acv. It keeps the potatoes from turning brown. This also works to keep apples from turning brown. . Note: I also make snacks out of potato peels. When I peel potatoes, I save the peels in a bowl with water/acv until ready to use. When ready, I drain them then dump into clean dish towel and dry them off a bit. Then I put them all back into a bowl and toss them around with olive oil and salt/pepper. Then I spread them out cookie sheets with parchment paper and bake @ 350 until crispy. After they cool, I keep them in a jar for snacking. Way better than eating Lay's.

@@leighb.8508 nice! I do have a dehydrator.

I marinate chicken. My favorite to use is pineapple vinegar. The chicken is so moist and tender

Hi Lulu, I wash them and let them airdry. Love, Mary

Great question. If it’s fuzzy, it’s mold and is best discarded. However, what is more common is that it has developed kahm yeast. This is not harmful. Look up a picture of it on the Internet and compare to what you have on the top of your vinegar. If it is kahm yeast just remove it. It may reappear...but it’s not a problem. Keep me posted.love, Mary❤️🤗❤️

What a great idea!! Thank you so much for sharing. And glad to hear that the ACV worked out!! So nice to see you here!! Hope all is well!! Love, Mary

@Mary's Nest, been offline for awhile: dad has pancreatic cancer AND I was diagnosed with Lyme Disease last week! Have missed you!!! xoxo

@@asubstantiallife7557 - Oh no!! I am so sorry. My FIL had pancreatic cancer. You Dad will be in my prayers!! And prayers coming your way too!! I am so sorry to hear about the Lyme Disease. Do you know who Dr. Axe is? He has a website and on it he has an article about how Stevia may help Lyme Disease. It's seems quite interesting. Let me know if you can find it. If no, email me and I'll try to find the link. My email is in the description under my video. Lots of love to you!! Miss you too!! Love, Mary

@@MarysNest - thank you SO much! I do know who he is and I love him! I actually use his Collagen powder! I will definitely check out the Stevia/Lyme connection - THANK YOU!!!! To be honest, I'm just relieved to have a name to what has been wrong with me for almost my entire lifetime!!! xoxo

@@MarysNest - Also, have you ever heard of a natural cleaning brand called Branch Basics??? They are right in your area! Check them out! I have no affiliation, but thought you'd be interested! xoxo

Hi Regina, Don’t worry. You won’t be strange out all the mother. The liquid is loaded with good bacteria. Love, Mary❤️🤗❤️

Thank you SO much for sharing about the past - loved reading about your grandmother! I am with you - love the old ways!! And we are such kindred spirits! I say the same sort of things to my husband!! LOL!! He loves how easy i am on the budget!! LOL!! As to the vinegar - wow - the one with the oranges was really fizzy!! I think all the fruit sugar made the bacteria VERY happy. As to fragrance, the two with the peels had a stronger citrus fragrance - I suspect all the essential oils from so many compacted peels! But all in all, they were all glorious!! Love, Mary

@@MarysNest ~ Thank you Mary.. I am too stingy to use the whole fruit, but I think you said they were ones that didn't looks so good.. So was curious.. gonna have to keep the cover loose on it for a while unless you are wanting some orange wine LOL I Love to hear your experiences.. You are "The Bomb" :)

LOL!! You made my day with that comment!! Too funny - yes, I kept the lid lose because the last time I tried it with the lid tight and I learned my lesson!! Good grief!! I learned the hard way!! Too funny!!! Yes, those oranges had really shriveled up quite a bit and no one had eaten them. When I cut into them - they were SO dry...so I said - what the heck - let's make vinegar!!

Hi Cathy, Yes, I use them for cleaning and also as a hair rinse after shampooing instead of using conditioner. I mix a bit in water and pour it over my head. I have another video coming out tomorrow with more answers. And I also use the vinegar in homemade salad dressings! Watch for tomorrows video! Love, Mary

Hi Tanzin, Glad you can learn how to make these! Love, Mary

I keep the mother in the jar on my counter covered with a bit of the homemade vinegar with a lid on the jar. I add the mother to the next batch to give it a head start.

@@lynnsaunders9582, so did you just scoop out the apple scraps and keep only the mother and a bit of vinegar? Did you scoop out the scraps before you poured through the strainer? I lost mine. 😢

Hi Sandra, They are each 32 ounces. Love, Mary

Thanks Mary 🌸

Great question. No, you do not need to refrigerate it. You can store it in your pantry or cupboard out of direct sunlight. Do you enjoy making other traditional type foods and condiments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzfaq.info/sun/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: kzfaq.info/sun/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Vegetables: kzfaq.info/sun/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr ➡️How to Make Fermented Condiments: kzfaq.info/sun/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: kzfaq.info/sun/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️The Complete NO KNEAD BREAD Playlist: kzfaq.info/sun/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N ➡️How to Make Bread with or without Yeast Playlist: kzfaq.info/sun/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: kzfaq.info/sun/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: kzfaq.info/sun/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: kzfaq.info/sun/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: kzfaq.info/sun/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: kzfaq.info/sun/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: kzfaq.info/sun/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: kzfaq.info/sun/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: kzfaq.info/sun/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: kzfaq.info/sun/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: kzfaq.info/get/bejne/p9B_fctpqMjDXZ8.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

@@MarysNest thank you... I'm loving your channel. I'm learning good recipes and practicing my English. You speak so comfortable for English learners. Thanks!

Hi Celeste, Thanks for visiting and that's a great question. I would not keep them so close together as they rely on different yeasts and bacteria to ferment. Yes, they are going to be exposed to all the various yeasts and bacteria naturally occurring in your home but not need to purposefully try to cross-contaminate. Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzfaq.info/sun/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: kzfaq.info/sun/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Vegetables: kzfaq.info/sun/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr ➡️How to Make Fermented Condiments: kzfaq.info/sun/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: kzfaq.info/sun/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️The Complete NO KNEAD BREAD Playlist: kzfaq.info/sun/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: kzfaq.info/sun/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX  ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: kzfaq.info/sun/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: kzfaq.info/sun/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: kzfaq.info/sun/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: kzfaq.info/sun/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: kzfaq.info/sun/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: kzfaq.info/sun/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: kzfaq.info/sun/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: kzfaq.info/sun/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: kzfaq.info/get/bejne/p9B_fctpqMjDXZ8.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

Hi Kathleen, Oh you know me...I am washing them and reusing them!! LOL!! And yes, the ones I have came in sets...yes - how funny would that be if they were singles!! LOL!! So good to see you here my sweet friend!! Hope you are well!! Love, Mary

I forgot to ask you if they were long enough to reach the bottom of the half gallon mason jars without dipping your fingers in the liquid?

@@kathleenzimmerman8227 - that's a good question. Mine jars are usually a bit packed so i'm not sure I every made it to the bottom!! LOL!!

D'Artagnan Taft - Thanks for visiting. I think you’ll be OK. After the first 5 days you generally do not need to add any more sugar. The fermentation has not stopped when the bubbling stops. It’s usually turning from alcohol to vinegar at that point and there is less for the bacteria to eat so there is not as much release of the carbon dioxide. You may have to wait a little longer than 30 days...one die to the size you are making and 2) to allow the added sugar to be consumed. Hope this helps!! 🤗 BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzfaq.info/sun/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.

What is used to cover..cloth or lid for 2nd fermentation after squeezed and strain

@@r.studio6170 I used the lid for awhile, now I've got a cloth on it. It smells like viniger but taste sweet.

TennesseeGirl - Oh it’s just heavenly!! Have you tried making homemade vinegar? Love, Mary❤️😘❤️

Hi Michelle, Thank you for visiting...and...That is an excellent question! You could certainly try it and just add a bit of extra sugar to feed the good bacteria to see if you might be able to create another batch of vinegar. As to the fruit peels in the white vinegar - it's worth a try. It might still scent the vinegar. Give it a try and keep me posted! BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzfaq.info/sun/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

Hi Kenny, That is a great question. Please forgive the delay in responding. I just saw this comment. As to the vinegar, I use mine up quite quickly but I would imagine that they have at least a one year shelf life. But that is only a guess. It is hard to know with homemade things. Sorry for not being able to be exact. BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzfaq.info/sun/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

Great question! It’s called a flour sack towel. Love, Mary❤️🤗❤️

Hi Ella, Thanks for visiting. It is delicious!! You can use it for salad dressings or add it to some water with a bit of honey if you wish and make a refreshing beverage! BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzfaq.info/sun/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I'm so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.

Mary's Nest thank you! I am in your Facebook group!! Got my oranges today and starting my orange vinegar today!!

Ella Swick - Wonderful!! Keep me posted!❤️🤗❤️

Hi Sandra, It will basically keep indefinitely. Love, Mary

@@MarysNest thank you 🥰

What to use for covering..cloth or lid for 2nd fermentation after strain

@@r.studio6170 I'm actually still in the fermentation stage. I have just put a sheet over the jar with some rubber bands. It tasted and smelled like moonshine 2 days ago. It's starting to vinegar now. Just stirring it daily. Should be a couple more weeks for me.

Actually in india it is not in our tradition.sometimes use white vinegar for salads so dont know the taste and flavor..sheet means breathable covet

@@r.studio6170We use apple cider vinegar for cooking meats and a teaspoon a day for health, and the white vinegar for cleaning and pickling. In US.

The time for it to turn into vinegar takes about 30 days. After 30 days, you strain it and decant it. Once decanted, it will last a very long time in your pantry. Love, Mary

Yes, this will happen. As long as there is no mold and it is beginning to take on an aroma that is transitioning from an alcohol smell to more of a vinegar smell you are OK. Have you seen the three part series where I walk you through the entire 30 day process? You might find this very helpful: kzfaq.info/sun/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L Keep me posted. Love, Mary

Hi Corrine, at this stage you really won’t see a big gelatinous mother. And sometimes you may never see one. Ferments are very persnickety and sometimes you will get a mother and sometimes you won’t. But the cloudy mixture you’ll see forming on the bottom of your vinegar once you decant it and it all settles, is the beginnings of the mother that is very rich and good bacteria. You don’t need a mother to make vinegar the way you need a Scoby to make kombucha. Some people will add the mother to the next batch of vinegar while other people will just cut it up and put it in their compost pile or in their garden.If you want to preserve the vinegar mothers you just keep them in some type of container that you keep at room temperature with the mothers submerged in vinegar. Hope this helps. Love, Mary❤️🤗❤️

@@MarysNest Mary to grow the mother would I still decant it the same way and the put that strained liquid into a crock to grow the mother?

Definitely.

@@MarysNest Thank you so much, Miss Mary! Appreciate all you do! God bless!

Approximately 32 ounces. 🤗

@@MarysNest Thank you.

Hi Michelle, Yes - that is exactly what happens. Keep in mind, when vinegar is still "new" the good bacteria is floating all around but a good deal of it does tend to sink to the bottom. So to encourage the "mother" to grow, it helps to stir the vinegar well. Love, Mary

Hi Marie, Oh dear! I am so sorry to hear this. Ferments of any kind can be very persnickety!! That usually happens when folks use bale "swing top" bottles which I warn against. If you had a regular screw top bottle, I am not sure why - unless maybe the cap was very, very tight. But generally, vinegar doesn't create enough CO2 once decanted to cause such things to happen. I would check your other bottles and make sure that the seal is not to tight since it sounds like you have unusually active vinegar. If you enjoy making homemade pantry type items, you might enjoy my playlist: kzfaq.info/sun/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make 10 Flavored Extracts including Vanilla Extract, Homemade 1-Minute Mayo, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: kzfaq.info/sun/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: kzfaq.info/sun/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

Thank you for your reply, I am a new subscriber and enjoy all I have seen so far. I made 9 half gallons of pineapple vinegar which came out FANTASTIC. Except one which was foaming inside the bottle. I bottled the vinegar in the empty bottles of vodka that I used for vanilla extract. I’m glad that I took it outside to open. The bottle did not break as the vodka bottle is quite thick. Thank you from Wisconsin

I don’t do Facebook