were does vinegar come from?

Answer 1

A Vinegar's Mother

The white film skimming the surface of your cider vinegar is called a "mother". A mother is gelatinous mat of cellulose (a molecular form of fiber found in vegetables and grains) and acetic bacteria that grows across the top of fermenting vinegar. Mothers can be thick or thin, and though they are usually suspended on top of the vinegar, if disturbed, they can settle to the bottom of the bottle. Most have a chalky white hue, but they vary from vinegar to vinegar; some are clear, light brown, or even black.

Mothers are essential to the production of all kinds of vinegar (hence the name). Apple cider vinegar, for example, begins as apple juice, rich in sugars and carbohydrates, and is converted into alcohol (think hard cider) by means of yeast. Next, a vinegar culture of acetic bacteria from past vinegar is added to the mix to turn the alcohol into acetic acid, or vinegar.

Mothers develop on the surface of bottled vinegar after production if it is introduced to atmospheric bacteria and oxygen. The moment a bottle of vinegar is opened, it is susceptible to both, and if the conditions are right for bacterial breeding, a mother will form. Many mistakenly assume the film is an indicator of spoiled or turned vinegar, but this is not the case. The film is completely harmless. However, it is advisable to remove it soon after it appears because if it sinks to the bottom of the bottle and is left alone it will die. Deprived of oxygen, the thin mat of bacteria and cellulose will begin to decay and unpleasantly influence the taste and smell of the vinegar. For this reason, Lawrence Driggs of the International Vinegar Museum in Roslyn, South Dakota, recommends filtering the vinegar through cheesecloth into a small bottle (or bottles) at first sign of a mother. Store the new bottle in the refrigerator. At 45 degrees Fahrenheit bacteria goes dormant, supressing further growth.

Though there are no health concerns associated with mothers, it is advisable to prevent them from growing in the first place. Mr. Driggs suggests buying cider vinegar in small bottles as opposed to gallon-sized jugs. Small bottles limit oxygen exposure and discourage mother growth. Likewise, store vinegar in the refrigerator - especially cider vinegar which is very high in nutrients that encourage mother growth - and it will keep indefinitely.

Answer 2

different types of vinegar come from differnet things. Cider Vinegar comes from apple cider that has been allowed to ferment under controlled conditions to reach a certain acidity. Wine vinegar is made basiclly the same way. The acidity is reduced by adding water.

To make your own vinegar let a bottle of wine or cider set and ferment for a couple of months. You can make flavored vinegars by adding herbs or fruit and allowing the vinegar to absorb the additions flavors.

Answer 3

Vinegar is a liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar [1] (typically 5%) and higher concentrations for pickling (up to 18%) although in some countries the minimum strength may be less.

Answer 4

A vinegar bush

Answer 5

Usually from Wine (Vinegar comes from the French 'Vin Aigre' (sour wine)), malt vinegar is made from brewing malt (obviously :)). Plus some companies just use ethanoic acid, flavorings and colorants to produce what is technically called a 'Non-brewed condiment' (In Europe, at least, they can't call it vinegar)

Addendum: oops, I meant acetic acid :)

Answer 6

Vinegars are made by adding a bacteria called Acetobacter aceti to diluted wine, ale, or fermented fruits or grains. This creates acetic acid, which gives the liquid a sour flavor.

Answer 7

Vinegar is the through-fabricated from fermentation of alcohol.... that's style of ironic when you consider that alcohol is the through-fabricated from fermentation of sugar. the steps... a million. take a sweet/carbohydrate enriched liquid (grape juice, corn, apple, rice, any grain) upload yeast to make wine or an alcoholic beverage. 2. take the alcoholic beverage (the ensuing wine or "moonshine"/booze) and upload a micro organism, standard as "the mummy" 3. enable the mothe smash down the alcohol until eventually you attain a wanted sourness (pH aspect). in truth, you may take pink wine and make your own pink wine vinegar through including some unpasteurized, unfiltered organic and organic vinegar. The vinegar needs to be unpasteurized and unfiltered so that you've stay lively micro organism to operate to the pink wine.

Answer 8

Wine. The clue is, er, in the name: VINegar

Answer 9

Vinegar Bottles?
hee hee




:)

Answer 10

A dilute impure Acetic acid. Obtained by the souring or acidification of fermented fruit juices, or an infusion of malt also obtained from rancid beer, weak wine etc