Tag Archives: recipe for “mother” for vinegar making

National Vinegar Month…How to make your own vinegar…

The white vinegar that we have in our kitchens the clear liquid which is generally a staple in our store cupboard generally contains 4–7% acetic acid and 93–96% water.

Historically, white vinegar has been produced from the fermentation of foods such as sugar beets, potatoes, molasses or milk whey.

vinegars bottle-589_640

Today, most white vinegar is made from the fermentation of grain alcohol (ethanol). This kind of alcohol doesn’t naturally contain many nutrients, so other ingredients such as yeast or phosphates may be added to kickstart the bacterial fermentation process.

While you can make vinegar in your own kitchen…it takes a while to ferment so it’s not something you can make overnight.

I am going to have a go at making my own red/white wine or ACV…Balsamic takes years to age so unless you have a nice store and some oak casks its not for most of us…White vinegar is cheap to buy and from the research, I have done it is possible to make it at home but you have to follow so many processes it is said to not be worth the effort.

Ok…Let’s brew… White/Red wine vinegar.

Firstly sterilise your jar or bottle if you are using although I would make the vinegar in a jar and when it is ready to decant into a bottle…

You will also require distilled water…I don’t use or buy distilled water so this handy little video shows you how to make your own at home…


Jars(s) sterilised and distilled water ready…Let’s make some wine vinegar.

Add 12 fl.oz(350 ml of wine and distilled water into your sterilised jar.

N.B.The wine you use should be free from sulphates…Again I have read advice which says that it hasn’t made any noticeable difference to the ferment time…

Vinegar is a fussy thing, isn’t she…?

Now to add the “mother”…I am going to use my kombucha scoby which apparently you can …The “mother” contains the bacteria needed to begin the process of turning ethanol into acetic acid. It sometimes forms in opened bottles of wine and looks like a slimy blob floating on the surface. You can buy “mother” (sometimes marketed as “vinegar starter”) in this gelatinous form, or as a liquid—look for it in homebrew or natural foods stores, or online.

  • If you’re adding gelatinous “mother” from a store, follow the package instructions regarding the amount to add—you’ll just spoon it on top of the alcohol in your jar.
  • For liquid vinegar starter, pour in 12  fl oz (350 ml), unless otherwise noted on the package.

Once you have made your first batch of vinegar you will have a “mother” for your next batch…the mother reforms every time you make a new batch. It is also fine to use the mother from your batch of red wine vinegar to make your white wine vinegar.

Now seal the top of your jar either with a cheesecloth or paper as the liquid needs to be able to breathe secure with a rubber band or you may have unwanted guests in the form of fruit flies.

Now to store your jar for 2 months in a dark, airy temperate spot with good air circulation if not wrap the jar in a towel but do not cover the cheesecloth or paper towel lid.

Do not shake, stir or move your jar for 2 months this gives the “mother” time to do her work…Ignore and vinegar or other smells for the first 2 months as it will go through the fermentation processes just let it do its thing.

After 2 months now comes the exciting bit…Take a disposable straw and without waking “mother” draw of a little of the liquid cover the top with your thumb and dispense into a small glass…Time to taste…

If it is too weak as it hasn’t fermented for long enough or too sharp it will mellow…Leave for another 2 weeks and test again. Repeat this stage every 1-2 weeks until it suits your palate.

Now your is ready you can scoop the mother into a new jar to start the process again or carefully pour all but a little of the vinegar and start again using the same jar…


Just think if you start now you can have some wonderfully flavoured kinds of vinegar to give as gifts for Christmas and the New Year there is nothing like receiving a homemade gift is there?

I am still waiting for my black vinegar to be delivered I will then share a recipe using black vinegar…

Stop Press: Update:

I have had a couple of enquiries about the” Mother” to start your vinegar. I f you can’t buy one then you can make it yourself…

To make a “mother”  from scratch.

1-litre red wine vinegar
1 bottle red wine

1. Pour the red wine vinegar into a saucepan and warm over low heat for 10-15 minutes. Allow to cool slightly before pouring into your pot or barrel.

2. Add the bottle of wine, cover pot or barrel with their lids and keep in a warm place for 2-4 weeks.

3. Now check to see if a mother has formed and taste to see if the wine has turned into vinegar. If it has, siphon some it off and use for a salad dressing or in your cooking and then replace with some more wine. To check if the mother has formed, first make sure that you remove any jewellery from your fingers (and never use any metal spoons inside the pot or barrel). Carefully strain the contents of the pot or barrel through a plastic colander or sieve into a large non-metallic bowl. If a mother has formed and is left in the colander, carefully place back in the pot or barrel and add the contents from the non-metallic bowl.

Thank you for reading this post and stay safe and wash your hand’s xx

About Carol Taylor: 

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you once again for reading this post I hope you all have a fabulous week and stay safe these are troubling times xx