That tomato vinegar of mine that stayed in the alcohol phase for months wasn't getting enough air. Once i lifted the lid and left it askew within a couple days i had very strong vinegar! Lol
I've finally got it, lol. Have tried for over 2 years to make vinegars on the kitchen counter, no go. They ALL formed mold and were thrown out, I finally gave up. This year I made my first batch of mead & put it on top of the warming oven of the wood stove, BINGO! That worked so well, I put a pint jar of apple peels up there. Was surprised at how quickly it bubbled and without mold forming, I'm oh so happy! The trick in our house was heat. Am looking forward to experimenting with greens, trees and shrubs on a heating pad since we don't have much hot weather any longer. Thanks Heidi, you are awesome! Merry christmas from BC.
Note that vinegar will form mold on top with out a weight or even a mother from a previous vinegar to keep the fruit and/or herbs below the water level or (like I do now) stir daily or at least every other day. Even if one forgets and mold forms on top, one can simply allow the process to fully finish then carefully lift off the top moldy layer and dispose of that before straining. That is what I used to do when I would get mold. The vinegar will kill any mold that falls into it, that is why you would only see it on the very top
@@RainCountryHomestead Thanks Heidi! I stirred that batch and then put a weight on, good to know I am doing that right. Prior to this I guess I was focusing too much on getting the perfect vinegar, will now let it finish and then remove any mold. On one of the earlier jars I actually removed the mold and tasted the vinegar. Found it moldy so every batch after that, that had mold, I threw out.... Now I can say I'm finally able to make homemade vinegar. Quite a good feeling after 2+ years of trial and error, lol. All the best.
The first time I did ACV it turned out perfect, was awesome, but made some a few months ago and it definitely failed but now I know I added too much sugar, thanks for helping me figure out what I did wrong, great info,blessings
I was the same! After 2+ years of trail and error I finally have it right. Keep going, one of these days it will work for you. Merry Christmas & Happy New Year!
I found water was a big reason vinegar would not ferment. City/tap water is a big NO. Spring water works great. And a 1/2 cup canning jar fits perfectly into the neck of a regular mouth quart canning jar. Put a little water in it and it will act as a weight to hold down your peelings and keep the mold issue at bay. There's just a tiny amount of space around the sides to allow the gases to escape. It works like a charm and can easily be removed to do your stirring.
I think I should not have washed the rose petals and honeysuckle as much as I did, but I did not want any bugs to be hiding in there. My vinegar is minimally bubbly when I press down the petals, but it smells like it's fermenting. I still have hope.
Chicken! The temperature in my house in the winter time is so variable, I think I'll dehydrate my peels, cores and bits and pieces to make vinegar next summer.
Merry Christmas to you and your family! You’ve inspired me and my husband in many ways. I’m even transitioning to less jeans/pants to skirts and dresses.🥳 thank you for your wisdom, you’ve taught me so much!
I just bought a bag of Halos oranges & started a jar of vinegar. This is the second time I've used these oranges to do it. I do not wash them. I stir 1/4 cup sugar into 4 cups of water. The peels are added as we eat the oranges. There are too many in a bag to get by with a half-gallon jar, so once the jar is full of peels, I will dump it out into a big bucket with a cover. By this time it's already bubbly and smelling wonderful. Stir 1/4 cup of sugar in a half-gallon of water and dump that in the bucket also. Then just let it sit, stirring daily. I don't have room for a bunch of jars sitting on my counter, so this bucket method is my best option for saving space. I've made vinegar 4 times now and never had an issue with it bubbling. I've even had some bubble up and out of the jar. Thank you so much for teaching me this technique, Heidi! Since I use vinegar on my hair, you've saved me money. The smell of homemade vinegar is much more pleasant than the ACVinegar rinse I used to use on my hair. I'm so happy to have you as a mentor on my journey.
Then maybe that has not been the issue with that particular citrus vinegar I have made, normally it turns out great but the ones that came from big bag of oranges we got at Costco, while all of them got bubbly, they would just not finish turning to vinegar and several went bad and had to be tossed
@@RainCountryHomestead 10# of halos Mandarins. Let's see if these turn out. 😆 they were on sale. I did not buy them to prove anything! I'm curious now. I'll do a couple of small batches.
Hooray. I have a fizzy strong starter! As below i had all failures until I changed the water. As I said below at first I tried using filtered water from refrigerator door and white sugar. I After several days No fermentation. Next I bought spring water and used raw honey. After about 5 or 6 days I didn't have much. I didn't want to waste the raisins so I put the jar in the refrigerator. To my surprise after It has been in the frig for 2 weeks and I just tasted it and it has a nice ferment to it now not fizzy but fermented after 3 WEEKS of making. BUT the best to my surprise is this last one that I used filtered rain water and raw honey. I thought it was going to be a failure too but after 3 or 4 days I just left it alone. Now 6 or 7 days later it is super fizzy and fermented. The only one that fermented for me was the rain water one. I didn't have organic fruit to use. Thanks Heidi
Thank you! I am trying to make watermelon vinegar, and my watermelon was not organic, so I washed it before I cut it. It also has been cool and rainy for the past week or more.
Our parents make organic vinegar, but they measure the sugar density and make wine first, then they make vinegar from the wine or fruit wine. They say this prevents competition which can kill the fermentation and also allows them to predict the % acidity.
The method you are mentioning would mean starting with a pure juice and sugar, not infused herbs and fruits. There is a difference between the two but I have been making vinegar for years and most of the time get great results. I also make wine and mead but those I make from either honey and water with added fruit for flavor (mead) or pure organic juice from our grapes, apples, or blackberries and added sugar. The amount of sugar I use will depend on the natural sugar content in the juice.
Yes, you are absolutely correct. Mom and Dad do not infuse their herbs or rinds until they start the acetobacter fermentation. Might be fun to taste the differences between adding herbs before and after!
I truly hope you archive your videos. So many of the things you do, such as vinegars, I won’t be able to attempt for a while. Having accessibility to your videos in the future would be great. After all, this old brain of mine isn’t going to remember. Merry Christmas and Happy New Year to you both!
Interesting. Just started trying to make vinegar this fall. Really enjoying it. My apple, raisin and banana fermented well. Have had no luck so far with orange and Lemon. Will keep trying.
Thank you Heidi, for another Great Video! I have apple starter right now and going to make cherry. It was you that got me started with vinegar and started. I have learned so much from you. Thank you
I started two 1/2 gallon jars of orange peel vinegar Monday, labelled and dated them. I added 1/4 c. organic cane sugar to each. Then I added about a 1/3 c. of raisin ferment liquid to one jar. I set them in a west window. I'm seeing bubbles in both. I'll let you know the results.
if you can find a second hand shop one of those warming trays that was used on buffets that only kept the dishes warm to put your jars warm (not hot). A lot of people use it for kombucha.
That could possibly help others but I have personally not had a problem with things fermenting here, even when kept in the coldest room in the house that we keep unheated, even through most of winter.
Had no luck getting vinegar from apple scraps so I am grateful for your tips. When I was trying to figure out why it failed I wondered if it made a difference if I used beet sugar vs cane sugar.
I too have had a hard time getting a good bubbly fermentation. I switched to rain water. Switched to honey and tried using a heating pad on low to baby my fermentation starter to keep it warm.Not too hot. Yes I really did that.I didn't use too much sugar. My apples were not organic but they came from an orchard.I wonder if it is the nonorganic fruit. I am going to try that next
Thank you for all your great inspiration and knowledge you are sharing :) Have you ever tried to make rice vinegar? Whould love to be able to make a high quality rice vinegar for cooking.
I love you and I highly respect ALL OF YOUR INFORMATION... you are like my twin brain. Lmbo... that's absolutely the truth. My grown kids are compared us together and they say you have to be related. 😂💜 Anyways, I wanted to speak up and wish you and your family a very Merry Christmas!! 😇🎅🤶 I feel bad I dont comment when I watch your videos so I figured Christmas is best!! I've only been watching over a year, but I got here as soon as I could. God bless you always!! 😇
The banana peel and mint ends up tasting like lemon juice so it gets used in salsa making and such. All other vinegars get used in various ways that I talk about here: ruclips.net/video/D0Id73YiV1s/видео.html
I tried to make a vinegar in february, and it was too cold! It took 2 months to bubble. One of my few falures was from a bag of frozen berries. Now i add a splash of good vinegar to a new batch with frozen fruit and not had that problem again.
Rhonda Causey, if you were recently diagnosed with Graves, make sure they are checking you for Diabetes as well. I had Graves disease and at the time they did not know it could cause you to get diabetes; so over 30 years ago I turned into a diabetic. I think maybe today they know more; but just keep a eye on it.
I need to make some more vinegar!! Question: If a subscriber (or pretend niece) was terribly grateful for your help in so many areas of her life, and recently was thrilled to find she wasn’t half bad at making ghee from her milk cow... would you like something like that?? I’ve been trying to figure out what I could send you I made from absolute scratch that you may like.
This may sound like a silly question, but some videos I've watched making vinegars say, don't drink/consume it. Only use it for baking.advice please. I drink the brags in the morning ( a shot) just because I like it. But would like to consume home made. I've been watching your videos and love all the herbs and fruit vinegars and I think they would be good for you if able to drink.
That is interesting that anyone would say not to consume it in its raw form, I had not heard that one before. I have used it to make medicinal extracts that we take internally in its raw form and have drank it straight and raw just as it is. I have no idea why anyone would say not to consume as is, raw is when it is healthiest.
If your worried, get some ph strips. 4.5 and lower is always safe for storing. I did that my first two years brewing vinegar, now i kniw how it should smell and taste. Its not likely you would get sick though, even without ph strips, cause weak vinegar goes swampy.
Thank You for the measurements.. I only have quart/pint size jars. Also could I make one from pine needles "pine sol" homemade version? God Bless you and your family from middle GA 🙏 Kendra
Merry Christmas Heidi! We would like to know if your intro saying is based on Romans 8:28 - And we know that in all things God works for the good of those who love him, who have been called according to his purpose. Love it!
Not based on just one scripture, but the word of God as a whole. Here are just a few more examples: Psalms 34:8 O taste and see that the LORD is good: blessed is the man that trusteth in him. James 1:17 Every good gift and every perfect gift is from above, and cometh down from the Father of lights, with whom is no variableness, neither shadow of turning. Lamentations 3:25 The LORD is good unto them that wait for him, to the soul that seeketh him. Nahum 1:7 The LORD is good, a strong hold in the day of trouble; and he knoweth them that trust in him. 1 Chronicles 16:34 O give thanks unto the LORD; for he is good; for his mercy endureth for ever. Psalms 100:5 For the LORD is good; his mercy is everlasting; and his truth endureth to all generations. Jeremiah 31:12 Therefore they shall come and sing in the height of Zion, and shall flow together to the goodness of the LORD, for wheat, and for wine, and for oil, and for the young of the flock and of the herd: and their soul shall be as a watered garden; and they shall not sorrow any more at all. Psalms 33:5 He loveth righteousness and judgment: the earth is full of the goodness of the LORD.
When you make a vinegar using mint do you use only the leaves or both the leaves and stems? I want to try this one but wasn't sure. If making blueberry, is dried fruit better than using fresh? Thank you for all the great information. I love making vinegar.
I use the whole stem on mints along with the leaves. I do the same when making fresh teas. When dehydrating, a lot of the time I strip the leaves off once they are dried only because the stems take much longer to dry. When using fruit, I prefer to use fresh, but dried will work
Thank you for that explanation, good to know! I started a raisin vinegar a few weeks ago from one of your other videos...it was so active, it kept bubbling over several times. It’s also getting a mother but the mother has mild on it. The mother is not falling into the vinegar. Am I doing it right? 🤣 I appreciate any thoughts 😜 Martine 🇨🇦
Sounds like it is doing fine, mothers do not usually get mold on them but if it is sitting high out of the liquid, I suppose it could. I would not worry about it but I would also not use that in another vinegar.
Yes, this is also a possibility, which is why in pretty much all my vinegar, wine, mead, and other fermenting videos I stress using dechlorinated water...apparently I forgot to say it yet again in this video
I'm still fairly new at making vinegars and prepping. I'm using what I have for now to make the vinegars in which is quart jars. When I strained my apple vinegar there was only about 2/3 of the jar full. My question is when I make some more and strain it, can I use some of that to finish filling that first jar, or is it not good to combine vinegars like that?
Love your videos! I have apple cider vinegar I started on October 19th. So it’s just over a week old. It bubbled like crazy for several days. Stirring it daily. I noticed the last few days it wasn’t bubbling anymore. So I thought it needed more sugar to “eat”. So I added another 1/4 cup (it’s a half gallon jar full) yesterday. But no bubbling today. I’m hoping I didn’t ruin it. Do I still let it sit for 4 weeks even if it’s not bubbling anymore? Thanks!!
That is a common mistake people make when it stops bubbling is the assumption it needs more sugar but all this does is prolong the ferment. Though it may yield a stronger vinegar in the end. It may take a couple more days for it to start bubbling again if it does. Even if it does not, just leave it for the full time.
It takes 30 days approximately to make vinegar. The bubbling stops around two weeks but it still needs at least another two weeks before it is done. As far as straining, I always wait until they are done before I do that but it is a matter of choice
I saw in one of your videos (can't find it) that you put a rubber gasket inside the brown "leak proof" ball lids. I was wondering where you got those and if there is specific kind you get? Or a link that you can provide.
Hi Heidi, I've been experimenting with making vinegar and I have a pear vinegar that has this scum forming on the top of it. Can't say that it even has a strong vinegar smell even. Does it need to be thrown out? Also, I have another one that has stopped fizzing (made from oranges peels with ginger), but this one has a very light smell of vinegar. How do I tell they are done/ready. i want to get the process right before I start using my vinegar for use in cooking or fermenting. Thanks in advance.
I highly doubt it needs to be tossed. There are several different things that can form on top and the best one is the SCOBY which looks like a gelatinous layer. That means it is healthy. I will link you to a couple of different videos to figure out what you have forming and what to do about it: Can This Vinegar Be Saved?: ruclips.net/video/pKAoIQsQ0QM/видео.html What is a SCOBY?:ruclips.net/video/JGbolygJoKY/видео.html
My country is Bangladesh. Your video is awsum but our country spices rum,food grade glycerin and another alcohol are not available. Now how i made vanila,rusebery,lemon,orange flaver and extract. Answer me please,,
Any alcohol will work, but if you do not have any kind at all then you can try using honey and water (with the same ratio of 3 parts honey 1 part water). It will be very sweet though
I'm trying a citrus vinegar and seem to be running into the same problem with the grocery store citrus, like you mentioned. It's been a few weeks and the peels have degraded into a sludge that floats at the top and it's not fermenting. I'm sure my cold kitchen doesn't help.
Have you ever made acv in a five gallon bucket? If so any tips, mine had a strong viniger smell but tasted sweet a month latter it's starting to taste like viniger but the Scoby is starting to get green mold. Help.
Never made vinegar in anything larger than a half gallon jar. As long as the mold stays on top, it will be fine, just toss the SCOBY once the vinegar is finished. If it is sweet, it is still not done working through the sugars
I used juiced apples and it’s day 10 and still no bubbles but I did close it and shook it the other day and it gassed up and a little bit seeped out . Should I add more sugar to get it to bubble? I hope I get notifications if you respond
If you used straight apple juice and no added water, you likely already had enough sugar with that alone so if you added sugar, it may have been too much to begin with so I would not add any more at t his point but give it time and see what it does
Wish I would've found your video a week ago! The recipe I followed for my first batch said 1 3/4 c sugar for a half gallon. I was wondering why it's been a week with only a few pin point size bubbles.
@@Generic819 Yes, that makes sense. Did you use a starter of any kind? Usually without any kind of fruit or herb to help get it going, it is best to add a starter as the sugar and water alone may not have any yeast
crazy question lol,my ACV is on its 4th week,and when i stir it it is kinda slick,slimy but it smells and taste good.its a 3 gallon glass jar.what could be wrong with it? have made it before never had this to happen
Since you call it ACV, I am assuming you used apple cider to make it or did you actually use apple pieces? Does it taste and smell like vinegar or is it sweet?
Then it is far from done and make sure you are not adding any more sugar to it. If the "sliminess" is only on the top, it is most likely a scoby trying to form: ruclips.net/video/JGbolygJoKY/видео.html
If properly stored they should last at least a year but it is important to store in a cool, dark place with a tight fitting lid: ruclips.net/video/vaaSIb8XY5k/видео.html
It is supposed to stop bubbling around the 2 week mark, this means it has worked through most of the sugar and now needs about 2 more weeks to convert the alcohol to acetic acid
@@RainCountryHomestead 6 days. I decided to put one on the window ledge it has dried cherries. One in garage this one has red beets and ginger. I have been stirring them one time a day.
@@RainCountryHomestead I didn't have sugar because I don't like that poison in my house. So I used monkfruit and stevia. is this why it could be that I neve bubbled?
@@sarys73Sugar is necessary for some things. You cannot make vinegar with non nutritive sweeteners because you are starving the yeast and bacteria, it has to be real organic cane sugar or honey. The yeast s and bacterias convert the sugars to alcohol and the oxygen converts the alcohol to vinegar. No sugar left in the final product.
I found that the less I worry about it, the better it turns out. Pay attention to it but do not worry.
Yes thats right😊
That tomato vinegar of mine that stayed in the alcohol phase for months wasn't getting enough air. Once i lifted the lid and left it askew within a couple days i had very strong vinegar! Lol
I was recently diagnosed with Graves & beginning to look at your Thyroid post, thank you
I've finally got it, lol. Have tried for over 2 years to make vinegars on the kitchen counter, no go. They ALL formed mold and were thrown out, I finally gave up. This year I made my first batch of mead & put it on top of the warming oven of the wood stove, BINGO! That worked so well, I put a pint jar of apple peels up there. Was surprised at how quickly it bubbled and without mold forming, I'm oh so happy! The trick in our house was heat. Am looking forward to experimenting with greens, trees and shrubs on a heating pad since we don't have much hot weather any longer. Thanks Heidi, you are awesome! Merry christmas from BC.
Note that vinegar will form mold on top with out a weight or even a mother from a previous vinegar to keep the fruit and/or herbs below the water level or (like I do now) stir daily or at least every other day. Even if one forgets and mold forms on top, one can simply allow the process to fully finish then carefully lift off the top moldy layer and dispose of that before straining. That is what I used to do when I would get mold. The vinegar will kill any mold that falls into it, that is why you would only see it on the very top
@@RainCountryHomestead Thanks Heidi! I stirred that batch and then put a weight on, good to know I am doing that right.
Prior to this I guess I was focusing too much on getting the perfect vinegar, will now let it finish and then remove any mold. On one of the earlier jars I actually removed the mold and tasted the vinegar. Found it moldy so every batch after that, that had mold, I threw out.... Now I can say I'm finally able to make homemade vinegar. Quite a good feeling after 2+ years of trial and error, lol. All the best.
Wonderful Video Thank you so much.And for to be a person who is not selfish.❤I like your vinegar with roses.Looks so good.😊
Thank you for all your wisdom.
The first time I did ACV it turned out perfect, was awesome, but made some a few months ago and it definitely failed but now I know I added too much sugar, thanks for helping me figure out what I did wrong, great info,blessings
I struggle so much making vinegars. I appreciate this problem solving video. Thank you.
I was the same! After 2+ years of trail and error I finally have it right. Keep going, one of these days it will work for you. Merry Christmas & Happy New Year!
Omg...the blueberry is soooo good. It’s my favorite. Wishing you and your family a very merry Christmas
Merry Christmas from Colorado
I found water was a big reason vinegar would not ferment. City/tap water is a big NO. Spring water works great. And a 1/2 cup canning jar fits perfectly into the neck of a regular mouth quart canning jar. Put a little water in it and it will act as a weight to hold down your peelings and keep the mold issue at bay. There's just a tiny amount of space around the sides to allow the gases to escape. It works like a charm and can easily be removed to do your stirring.
BLESSINGS TO YOU AND MR RAIN THIS SEASON
I think I should not have washed the rose petals and honeysuckle as much as I did, but I did not want any bugs to be hiding in there. My vinegar is minimally bubbly when I press down the petals, but it smells like it's fermenting. I still have hope.
Chicken! The temperature in my house in the winter time is so variable, I think I'll dehydrate my peels, cores and bits and pieces to make vinegar next summer.
Merry Christmas to you and your family! You’ve inspired me and my husband in many ways. I’m even transitioning to less jeans/pants to skirts and dresses.🥳 thank you for your wisdom, you’ve taught me so much!
I just bought a bag of Halos oranges & started a jar of vinegar. This is the second time I've used these oranges to do it. I do not wash them. I stir 1/4 cup sugar into 4 cups of water. The peels are added as we eat the oranges. There are too many in a bag to get by with a half-gallon jar, so once the jar is full of peels, I will dump it out into a big bucket with a cover. By this time it's already bubbly and smelling wonderful. Stir 1/4 cup of sugar in a half-gallon of water and dump that in the bucket also. Then just let it sit, stirring daily. I don't have room for a bunch of jars sitting on my counter, so this bucket method is my best option for saving space. I've made vinegar 4 times now and never had an issue with it bubbling. I've even had some bubble up and out of the jar. Thank you so much for teaching me this technique, Heidi! Since I use vinegar on my hair, you've saved me money. The smell of homemade vinegar is much more pleasant than the ACVinegar rinse I used to use on my hair. I'm so happy to have you as a mentor on my journey.
Then maybe that has not been the issue with that particular citrus vinegar I have made, normally it turns out great but the ones that came from big bag of oranges we got at Costco, while all of them got bubbly, they would just not finish turning to vinegar and several went bad and had to be tossed
@@RainCountryHomestead 10# of halos Mandarins. Let's see if these turn out. 😆 they were on sale. I did not buy them to prove anything! I'm curious now. I'll do a couple of small batches.
Hi Heidi, thanks to you I made my first batch of apple and sweet onion vinegar. Woot woot!
Nice! :D
Hooray. I have a fizzy strong starter! As below i had all failures until I changed the water. As I said below at first I tried using filtered water from refrigerator door and white sugar. I After several days No fermentation. Next I bought spring water and used raw honey. After about 5 or 6 days I didn't have much. I didn't want to waste the raisins so I put the jar in the refrigerator. To my surprise after It has been in the frig for 2 weeks and I just tasted it and it has a nice ferment to it now not fizzy but fermented after 3 WEEKS of making. BUT the best to my surprise is this last one that I used filtered rain water and raw honey. I thought it was going to be a failure too but after 3 or 4 days I just left it alone. Now 6 or 7 days later it is super fizzy and fermented. The only one that fermented for me was the rain water one. I didn't have organic fruit to use. Thanks Heidi
Thank you! I am trying to make watermelon vinegar, and my watermelon was not organic, so I washed it before I cut it. It also has been cool and rainy for the past week or more.
Our parents make organic vinegar, but they measure the sugar density and make wine first, then they make vinegar from the wine or fruit wine. They say this prevents competition which can kill the fermentation and also allows them to predict the % acidity.
The method you are mentioning would mean starting with a pure juice and sugar, not infused herbs and fruits. There is a difference between the two but I have been making vinegar for years and most of the time get great results. I also make wine and mead but those I make from either honey and water with added fruit for flavor (mead) or pure organic juice from our grapes, apples, or blackberries and added sugar. The amount of sugar I use will depend on the natural sugar content in the juice.
Yes, you are absolutely correct. Mom and Dad do not infuse their herbs or rinds until they start the acetobacter fermentation. Might be fun to taste the differences between adding herbs before and after!
You're so cool Heidi! Thanks....
I truly hope you archive your videos. So many of the things you do, such as vinegars, I won’t be able to attempt for a while. Having accessibility to your videos in the future would be great. After all, this old brain of mine isn’t going to remember.
Merry Christmas and Happy New Year to you both!
I do back up all my videos on an external device.
Grateful for the inspiration on vinegar making. Merry Christmas!
Interesting. Just started trying to make vinegar this fall. Really enjoying it. My apple, raisin and banana fermented well. Have had no luck so far with orange and Lemon. Will keep trying.
Merry Christmas
Thank you Heidi 💜
I have one that appears to be about done but tastes sweet. I may just drink that one.🙂
Blessings for a Merry Christmas! 🎄⛄
Great Information. I want to wish you a Merry Christmas and Wishing you and yours a Happy New Year. Thank you for everything you do.
Thank you Heidi, for another Great Video! I have apple starter right now and going to make cherry. It was you that got me started with vinegar and started. I have learned so much from you. Thank you
I started two 1/2 gallon jars of orange peel vinegar Monday, labelled and dated them. I added 1/4 c. organic cane sugar to each. Then I added about a 1/3 c. of raisin ferment liquid to one jar. I set them in a west window. I'm seeing bubbles in both. I'll let you know the results.
if you can find a second hand shop one of those warming trays that was used on buffets that only kept the dishes warm to put your jars warm (not hot). A lot of people use it for kombucha.
That could possibly help others but I have personally not had a problem with things fermenting here, even when kept in the coldest room in the house that we keep unheated, even through most of winter.
Had no luck getting vinegar from apple scraps so I am grateful for your tips. When I was trying to figure out why it failed I wondered if it made a difference if I used beet sugar vs cane sugar.
I doubt that, as long as it is real sugar, it should ferment.
Merry Chistmas to you and your family ! I have started making vinegar by your recipe on 18 of this month, on 23 I have seen the first bubbles :D
Very helpful. If a citrus vinegar just won't finish, you can always add more sugar and make bio-enzyme. (Search on YT.)
Thank you so much. God bless and Merry Christmas.
I too have had a hard time getting a good bubbly fermentation. I switched to rain water. Switched to honey and tried using a heating pad on low to baby my fermentation starter to keep it warm.Not too hot. Yes I really did that.I didn't use too much sugar. My apples were not organic but they came from an orchard.I wonder if it is the nonorganic fruit. I am going to try that next
It is possible if it has been sprayed it could be an issue
Thank you for all your great inspiration and knowledge you are sharing :) Have you ever tried to make rice vinegar? Whould love to be able to make a high quality rice vinegar for cooking.
No, I haven't made rice vinegar. I have been pretty happy cooking with the vinegars I make
I love you and I highly respect ALL OF YOUR INFORMATION... you are like my twin brain. Lmbo... that's absolutely the truth. My grown kids are compared us together and they say you have to be related. 😂💜 Anyways, I wanted to speak up and wish you and your family a very Merry Christmas!! 😇🎅🤶 I feel bad I dont comment when I watch your videos so I figured Christmas is best!! I've only been watching over a year, but I got here as soon as I could. God bless you always!! 😇
Thank you Susan, hope you have a very blessed Christmas!
Peach vinegar sounds amazing. Never heard of banana peel vinegar. What types of dishes do you use it for?
The banana peel and mint ends up tasting like lemon juice so it gets used in salsa making and such. All other vinegars get used in various ways that I talk about here:
ruclips.net/video/D0Id73YiV1s/видео.html
I tried to make a vinegar in february, and it was too cold! It took 2 months to bubble. One of my few falures was from a bag of frozen berries. Now i add a splash of good vinegar to a new batch with frozen fruit and not had that problem again.
Rhonda Causey, if you were recently diagnosed with Graves, make sure they are checking you for Diabetes as well. I had Graves disease and at the time they did not know it could cause you to get diabetes; so over 30 years ago I turned into a diabetic. I think maybe today they know more; but just keep a eye on it.
You are correct Doc told me to cook/eat like I’m Type II thanks for sharing your info
I need to make some more vinegar!! Question: If a subscriber (or pretend niece) was terribly grateful for your help in so many areas of her life, and recently was thrilled to find she wasn’t half bad at making ghee from her milk cow... would you like something like that?? I’ve been trying to figure out what I could send you I made from absolute scratch that you may like.
That is very sweet Natasha and we would use it. 😊 Please do not feel obligated though, shipping is anything anymore is getting out of site these days.
This is SO NICE to see!
This may sound like a silly question, but some videos I've watched making vinegars say, don't drink/consume it. Only use it for baking.advice please. I drink the brags in the morning ( a shot) just because I like it. But would like to consume home made. I've been watching your videos and love all the herbs and fruit vinegars and I think they would be good for you if able to drink.
That is interesting that anyone would say not to consume it in its raw form, I had not heard that one before. I have used it to make medicinal extracts that we take internally in its raw form and have drank it straight and raw just as it is. I have no idea why anyone would say not to consume as is, raw is when it is healthiest.
@@RainCountryHomestead thank you. That's makes me happy. Will be making alot more with flowers and herbs and fruits❤️❤️
If your worried, get some ph strips. 4.5 and lower is always safe for storing. I did that my first two years brewing vinegar, now i kniw how it should smell and taste. Its not likely you would get sick though, even without ph strips, cause weak vinegar goes swampy.
Thank You for the measurements.. I only have quart/pint size jars. Also could I make one from pine needles "pine sol" homemade version? God Bless you and your family from middle GA 🙏 Kendra
Yep, just reduce the amount of sugar, start with 1/4-1/3 cup and I suggest adding more after it is very bubbly (up to another 1/4 cup)
@@RainCountryHomestead Thank You Mrs Heidi
Merry Christmas Heidi! We would like to know if your intro saying is based on Romans 8:28 - And we know that in all things God works for the good of those who love him, who have been called according to his purpose. Love it!
Not based on just one scripture, but the word of God as a whole. Here are just a few more examples:
Psalms 34:8 O taste and see that the LORD is good: blessed is the man that trusteth in him.
James 1:17 Every good gift and every perfect gift is from above, and cometh down from the Father of lights, with whom is no variableness, neither shadow of turning.
Lamentations 3:25 The LORD is good unto them that wait for him, to the soul that seeketh him.
Nahum 1:7 The LORD is good, a strong hold in the day of trouble; and he knoweth them that trust in him.
1 Chronicles 16:34 O give thanks unto the LORD; for he is good; for his mercy endureth for ever.
Psalms 100:5 For the LORD is good; his mercy is everlasting; and his truth endureth to all generations.
Jeremiah 31:12 Therefore they shall come and sing in the height of Zion, and shall flow together to the goodness of the LORD, for wheat, and for wine, and for oil, and for the young of the flock and of the herd: and their soul shall be as a watered garden; and they shall not sorrow any more at all.
Psalms 33:5 He loveth righteousness and judgment: the earth is full of the goodness of the LORD.
When you make a vinegar using mint do you use only the leaves or both the leaves and stems? I want to try this one but wasn't sure. If making blueberry, is dried fruit better than using fresh? Thank you for all the great information. I love making vinegar.
I use the whole stem on mints along with the leaves. I do the same when making fresh teas. When dehydrating, a lot of the time I strip the leaves off once they are dried only because the stems take much longer to dry. When using fruit, I prefer to use fresh, but dried will work
Thank you for that explanation, good to know! I started a raisin vinegar a few weeks ago from one of your other videos...it was so active, it kept bubbling over several times. It’s also getting a mother but the mother has mild on it. The mother is not falling into the vinegar. Am I doing it right? 🤣
I appreciate any thoughts 😜
Martine 🇨🇦
Sounds like it is doing fine, mothers do not usually get mold on them but if it is sitting high out of the liquid, I suppose it could. I would not worry about it but I would also not use that in another vinegar.
I hope the people haveing issues are not using chlorinated water. thanks for the video.
Yes, this is also a possibility, which is why in pretty much all my vinegar, wine, mead, and other fermenting videos I stress using dechlorinated water...apparently I forgot to say it yet again in this video
I'm still fairly new at making vinegars and prepping. I'm using what I have for now to make the vinegars in which is quart jars. When I strained my apple vinegar there was only about 2/3 of the jar full. My question is when I make some more and strain it, can I use some of that to finish filling that first jar, or is it not good to combine vinegars like that?
I do that all the time myself. I do not like having a bunch of half filled jars put up so I always top them off :)
Love your videos! I have apple cider vinegar I started on October 19th. So it’s just over a week old. It bubbled like crazy for several days. Stirring it daily. I noticed the last few days it wasn’t bubbling anymore. So I thought it needed more sugar to “eat”. So I added another 1/4 cup (it’s a half gallon jar full) yesterday. But no bubbling today. I’m hoping I didn’t ruin it. Do I still let it sit for 4 weeks even if it’s not bubbling anymore? Thanks!!
That is a common mistake people make when it stops bubbling is the assumption it needs more sugar but all this does is prolong the ferment. Though it may yield a stronger vinegar in the end. It may take a couple more days for it to start bubbling again if it does. Even if it does not, just leave it for the full time.
@@RainCountryHomestead ok thank you so much!!
🦋hello from Pennsylvania. Question 🙋♀️.. Should I wait longer to drain my Apple cider vinegar if my 2 weeks are up?
It takes 30 days approximately to make vinegar. The bubbling stops around two weeks but it still needs at least another two weeks before it is done. As far as straining, I always wait until they are done before I do that but it is a matter of choice
@@RainCountryHomestead 🦋🇺🇸👍Thank you
Ty
I saw in one of your videos (can't find it) that you put a rubber gasket inside the brown "leak proof" ball lids. I was wondering where you got those and if there is specific kind you get? Or a link that you can provide.
Here is the video and the links should be in the description box: ruclips.net/video/XypcDVU5MiE/видео.html
Hi Heidi, I've been experimenting with making vinegar and I have a pear vinegar that has this scum forming on the top of it. Can't say that it even has a strong vinegar smell even. Does it need to be thrown out? Also, I have another one that has stopped fizzing (made from oranges peels with ginger), but this one has a very light smell of vinegar. How do I tell they are done/ready. i want to get the process right before I start using my vinegar for use in cooking or fermenting. Thanks in advance.
I highly doubt it needs to be tossed. There are several different things that can form on top and the best one is the SCOBY which looks like a gelatinous layer. That means it is healthy. I will link you to a couple of different videos to figure out what you have forming and what to do about it:
Can This Vinegar Be Saved?: ruclips.net/video/pKAoIQsQ0QM/видео.html
What is a SCOBY?:ruclips.net/video/JGbolygJoKY/видео.html
My country is
Bangladesh.
Your video is awsum
but our country spices rum,food grade glycerin and another alcohol are not available.
Now how i made vanila,rusebery,lemon,orange flaver and extract.
Answer me please,,
Any alcohol will work, but if you do not have any kind at all then you can try using honey and water (with the same ratio of 3 parts honey 1 part water). It will be very sweet though
@@RainCountryHomestead Thank you so much.
God bless you.
I'm trying a citrus vinegar and seem to be running into the same problem with the grocery store citrus, like you mentioned. It's been a few weeks and the peels have degraded into a sludge that floats at the top and it's not fermenting. I'm sure my cold kitchen doesn't help.
The peels do and will disintegrate, you simply strain the whole thing through cheesecloth or any cotton cloth when it is finished
Have you ever made acv in a five gallon bucket? If so any tips, mine had a strong viniger smell but tasted sweet a month latter it's starting to taste like viniger but the Scoby is starting to get green mold. Help.
Never made vinegar in anything larger than a half gallon jar. As long as the mold stays on top, it will be fine, just toss the SCOBY once the vinegar is finished. If it is sweet, it is still not done working through the sugars
I used juiced apples and it’s day 10 and still no bubbles but I did close it and shook it the other day and it gassed up and a little bit seeped out . Should I add more sugar to get it to bubble? I hope I get notifications if you respond
If you used straight apple juice and no added water, you likely already had enough sugar with that alone so if you added sugar, it may have been too much to begin with so I would not add any more at t his point but give it time and see what it does
Wish I would've found your video a week ago! The recipe I followed for my first batch said 1 3/4 c sugar for a half gallon. I was wondering why it's been a week with only a few pin point size bubbles.
Wow, that is a lot of sugar to start off with but if it finally gets going, it should be pretty strong at the end. It might take 6 weeks or so though
@@RainCountryHomestead I'm trying to make white vinegar, so there is no fruit in it. Maybe that's why so much sugar?
@@Generic819 Yes, that makes sense. Did you use a starter of any kind? Usually without any kind of fruit or herb to help get it going, it is best to add a starter as the sugar and water alone may not have any yeast
@@RainCountryHomestead the recipe was sugar, water, and yeast.
I pick my scoby up and hold it while I stir and then put it back.
The apple/raisin "mush" from making brandy- what can I do with it?
I usually just compost such things but I am sure one can find another use
after 2 weeks my apple vinegar seems flat. Is this normal, I would appreciate your advice.
Yes, vinegar should be flat when it is done and the bubbling usually stops around two weeks. Totally normal
@@RainCountryHomestead Thank you, that gives me peace of mind.
crazy question lol,my ACV is on its 4th week,and when i stir it it is kinda slick,slimy but it smells and taste good.its a 3 gallon glass jar.what could be wrong with it? have made it before never had this to happen
Since you call it ACV, I am assuming you used apple cider to make it or did you actually use apple pieces? Does it taste and smell like vinegar or is it sweet?
@@RainCountryHomestead no i just used apple pieces,and it foams like crazy and is sweet,been going almost 3 weeks now
Then it is far from done and make sure you are not adding any more sugar to it. If the "sliminess" is only on the top, it is most likely a scoby trying to form: ruclips.net/video/JGbolygJoKY/видео.html
i think my slim feel is all through it.start over i guess?
I have this white jelly like stuff on the top, while fermenting the apples, does anyone know about this?
It is likely a SCOBY: ruclips.net/video/JGbolygJoKY/видео.html
But the cedar you use for cleaning?
Usually yes, see this video for more information on homemade vinegar uses: ruclips.net/video/kPZqKSvn80U/видео.html
@@RainCountryHomestead so Kind of you.Thank you.
How long will these vinegars last?
If properly stored they should last at least a year but it is important to store in a cool, dark place with a tight fitting lid: ruclips.net/video/vaaSIb8XY5k/видео.html
I made vinegar and it started bubbling but now we’re in week 2 the bubbles have disappeared
It is supposed to stop bubbling around the 2 week mark, this means it has worked through most of the sugar and now needs about 2 more weeks to convert the alcohol to acetic acid
Al Gore rythm breaking comment.
I guess I will move the jars to the garage. Warm their. Think my house is to cold. Nothing happening.
How long has it been? It can take several days
@@RainCountryHomestead 6 days. I decided to put one on the window ledge it has dried cherries. One in garage this one has red beets and ginger. I have been stirring them one time a day.
My house is 78 degrees usually if its 80 my air condition kicks in to make the house 77 or 78.
💕🎄🎄
1 month in and no bubbles. smh
Did you listen to the video do find out what the possible problem could be?
@@RainCountryHomestead I didn't have sugar because I don't like that poison in my house. So I used monkfruit and stevia. is this why it could be that I neve bubbled?
@@sarys73Sugar is necessary for some things. You cannot make vinegar with non nutritive sweeteners because you are starving the yeast and bacteria, it has to be real organic cane sugar or honey. The yeast s and bacterias convert the sugars to alcohol and the oxygen converts the alcohol to vinegar. No sugar left in the final product.
🏇🏇🏇🏇