What is On My Vinegar and Other Questions
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- Опубликовано: 14 окт 2024
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NOTE: This information is meant for educational purposes only .I am NOT a doctor nor pretend to be one. Nothing I say should be used to replace professional medical counseling. Also, PLEASE do your OWN research!
I always LOVE your introduction: "God is good, ALL the time!" Divine blessings to you and yours and THANK YOU for your helpful videos. 💖💖💖
Oh, how I love your videos. I’m usually watching on TV, so I don’t get to comment. But you, sweet lady, are a gem. You are such a blessing to those of us who are desiring a move to more natural living…the way our God intended. Thank you for sharing your wisdom 😊
I did not know I was supposed to stir everyday. Definately have mold on my nasturtium vinegar. First attempt at vinegar. I'll know next time
Made my first vinegars to see if I could do it. I did it! All test jars mint, banana mint, banana, raisin, prune, and rice. All of these were what I had around the kitchen. I am going to test each as weed killers.
Rice vinegar, wow! You did it with how much rice/sugar/water?
@@kleineroteHex I cooked 1 cup rice with extra water, poured it into a half gallon jar, added 1/4 cup sugar and filled the jar with water to the neck of the jar. Then followed Heidi's instructions for stirring. After 4 weeks it smells and tastes of vinegar. I am hoping to use it as a weed killer.
@@marvellasanders1604 Tank you! I wanted to know because rice vinegar is pretty expensive - last I looked, ages ago ...
@@marvellasanders1604 spraying in the morning on a hot sunny day helps the effectiveness, sometimes it takes a few applications. Good luck! 🍀
@@mandipai thanks. I just got a ph tester. Tested apple cider vinegar from store at 2.6 and my orange peel vinegar was 2.57. I think that is close enough. Look out weeds!
I wish you could see the 5 gallon bucket of vinegar I have working. I started it July the 15th. The temperature in my laundry room was 78⁰; that's about as perfect as you can get. I knew I was going to be starting a big bucket as soon as I got some sweet corn so I had been drying a few things that I knew would go good with the corn cobs and fresh scraps. There are pineapple peels and core, carrot peelings and a few cabbage leaves as well as dried banana peels and dry cantaloupe peels. I threw in some fresh chocolate mint leaves for good measure. I try to make a couple of big batches every summer. 60 cups of water needed 3 and 3/4 cups of sugar, but that's it. Free water, free scrapes, a bit of last year's vinegar; talk about something for almost nothing. Later in the year I'll try to scrounge up some wind fall apples and do it again. That ought to take me through til next year. Did I mention ugly? And when it started working! Let's just say it's a good thing Tommy can't smell. It's not been quite 3 weeks, but it already is smelling good and has a ph of 3. I'm going to let it go a few more days and strain it up. I made it for laundry and cleaning, but for sure it's good enough to use at the table.
I have half gallons of vinegar going right now, used to do just quarts. We L O V E dill vinegar. I use it in cooking, and DH loves it in vinaigrette. I think it'd be terrific in pickles. ACV pickles are a little strong for us.
Making a 1/2 gallon yields me about three pints, which is good for my needs.
All my vinegars (so far) ends up at pH 3. I use them for cooking, as mentioned above, cleaning, hair rinse, in chicken water, zap weeds in the driveway (if I don't like the smell or taste for inside).
Thank you, Heidi, it's through your videos that I began making vinegar successfully. I tried ACV years ago, but it failed miserably, and I never tried again., until I saw your videos. I'm glad to know I can make it from dried flowers, in case I run out of my hair rinse in the winter. But I've made rose, lilac, peony, and lilac/peony this year, so I think I'll make it through next winter!
God bless you.
Dill vinegar sounds perfect for making pickles!
Heidi, I get the same with my apple vinegar a Scoby! wow would like to see that on a peach one. What good information on the plastic lids with the silicone rings. Thank you, Heidi, for more good information
I just started an Apple vinegar yesterday so I'm so glad this video came out today reminding me to stir it on a daily basis for a couple of weeks. Very informative video, I'm glad I watched it. Thanks, Heidi! ~ Laurie
My vinegar never got a scoby, but I do have a sediment in mine. I never knew that scoby was an acronym. Thank you for sharing your knowledge.
Our dogs love dehydrated scobi. I made vegan jerky out of them once and it turned out great. People are even trying to grow clothes out of scobi, still unsuccessful in the rain country.
O! That is a good idea! Maybe I will try that for our dogs and see if they will eat it that way
@@RainCountryHomestead Hope they like it! We’d tossed a fresh one in the yard and they waited till it was sun dried to enjoy.
I have 2 gallons of grape vinegar working about a week now, and just cut up enough apples for 3 gallons of acv. Thanks for the tips! Many Blessings!
Thank you, Heidi. 🙂
Blessings! 💜
Thanks for explanation of pH and acidity percentage 🍍🍎🍌🍇
Thank you so much! You truly are the best !
I tried making vinegar and threw it out thinking I had mold. Thanks for breaking down the difference of what to look for. I will try again and maybe use some of my dried herbs as well. Thanks fir sharing.
I only tried to make vinegar once and it was apple scrap vinegar. I think I did everything correctly except stirring them daily. I was given the instructions to shake the bottle every few days, which I did for awhile then forgot about it. When I checked it there was a lovely black mold that was obviously mold so it all got tossed out. I haven't done another big batch of apples since then but will try again. Thanks for the informative videos that are really helping me!!
How long did you let it go? Was the jar covered with cloth or a tight lid while fermenting? Mold that does end up growing on top is not harmful and can easily be removed. The vinegar actually kills any mold that may get into it anyway.
@@RainCountryHomestead It was about 2-3 weeks that I had forgotten about it. It was covered with a coffee filter and a mason jar ring to close it. I kept it in my cupboard. It had a moldy smell when I remembered to check it. I think it was there too long; I should have strained out the old fruit prior to finding it. Lesson learned.
I’ve started my first fresh Nasturtium vinegar because of your inspirations 😉
These are Great Vinegar making tips. 👍
We made Pineapple Wine once, boy was that lively, & very messy. Lol. It's the Enzymes in it, if memory serves, Grapefruit & Mango have Enzymes too. Never thought to make Vinegar with it, at the time.
TFS RC, & take care too everyone. ❤🙂🐶
Another excellent video Heidi !!!
😍 Thank you for sharing all the wisdom. Netherlands is learning 😊
Thank you Heidi! Wonderful info.
Your videos are always filled with great information.
Thanks
Thanks for the great information!
Oh my. I did not know it turns into water. I'm gonna have to check my apple vinegar and put it in a sealed container. Thanks again Heidi.
Excellent tips here..... Saved & shared. Right now I have orange peel vinegar started for cleaning cuz they weren't organic & they were starting to go bad... Peel was starting to get a light brown color & I hate wasting anything and I don't have chickens or any animals except for my 3 precious Maltese-Shitzu dogs.
I made my 1st strawberry vinegar , many thanks to you and Mary. I put mine in those green golsch beer bottles Yes?
Yes, assuming those are swing top bottles with a rubber or silicone gasket
@@RainCountryHomestead yes they are👍
Great video.
Interesting. I found this just in time. Turns out that my vinegar has kahm yeast. I forgot to stir it. And was just going to pour it down the drain. But I'm going to use it for cleaning.
I put a smaller jar inside the big jar to push the apples into the water, pull out the jar to stir and put it back in.
Yes, I have tried that, not my preferred method and does not allow for airflow as well as just covering with cloth and stirring once daily.
Thank you so much I appreciate your content- so helpful!
Hi Heidi 👋
Wow, God bless you, perfect timing! I am just getting to strain my 2 vinegars, they are actually 6 weeks apart...I will find those rings, I know you have told us where 1 Thank you so much!
Thank you for this. I've made me first vinegar starter, and though I've been stirring every day, I get a weird-looking film on the top, which I know realize is cam yeast. It's orange peel and cedar. 😊
I have started making vinegar. i am putting it in the washing machine when I am washing my Guinea pigs bedding and it is coming out very soft,I also use it to wash there litter boxes and they are coming up cleaner that when I was using shop bought stuff
Great video!
I’ve followed your advice & I have 3 jars of potential vinegar on my window sill. 2 weeks in.. stirring every day … I’m excited 😆
😊
I have watched most of your (awesome and super informative) vinegar related videos and recently started my own. I can't remember you have already said whether or not a scoby will still form after it's all.filtered and bottled. Otherwise this video answered a couple of other important questions I had. Thank you so much for sharing your knowledge and experience with us. Blessings to you and your family.
While often a scoby can form in the process, it most often happens after strained and stored: ruclips.net/video/JGbolygJoKY/видео.html
Good to know information thanks for sharing Heidi.
Thank you Heidi:)
My organic lemon peel vinegar is now finished and so strong that the sniff test burnt my nostrils. The taste is perfect and there is no dought that it is vinegar.
I have now started a banana vinegar with organic peels. Have you ever made nasturtium vinegar for using in dressings rather than shampoo? I would think it would be delicious and spicey. Since I have limited taste and smell the more robust the flavor, the more likely I am to eat.
THANK YOU & GOD BLESS you dear Heidi for all that your share here.
No I have not with the nasturtium vinegar but I had thought it would work great as one, as would the garlic oregano vinegar I usually make for the chickens
@@RainCountryHomestead The garlic oregano vinegar sounds good. I am also going to try making blueberry vinegar.
Thank you for all your information. I made apple peel vinegar after watching one of your videos. I use it mostly to rinse my hair during my shower. I made one with grapefruit peels and use it for cleaning. Take care.
Hi Heidi, I've got a vinegar question for you.... I made raspberry, strawberry and blue berry vinegars (separately). Each one resulted in a PH of around 2.5-2.7. The taste was so extremely acidic that it drowned out the fruit flavor of the vinegar. Each jar had 4 tbsp of unbleached granulated sugar. I did other 'test' vinegars with only 2 tbsp of sugar and the PH came out even lower than the others, resulting in even more acidic taste that ruined the pleasurable consumption of the vinegar.
When I've made my dozens of apple vinegars with the same amount of sugar and the PH's come out around 3.3 - 3.8. Acidic as vinegar should taste, but not so much that it drowned out the lovely apple flavors. Perfect & delightful were the results.. I am attributing the PH with the acidity of the flavor. 3.3-3.8 produces a great vinegar flavor, below 3 produces an extreme acid flavor that overtakes any other natural flavors. So I am wondering, what causes the PH to drop so low. From my experiments, It seems less sugar intensifies the acidity and lowers the PH more-so. With that theory, would more sugar to those fruits help raise the PH above 3? Would like to know your input. Thank you!
The berries you used may have had a higher sugar content already. Those vinegars would be great for pickling and for cheese making because of their higher acidity. Usually adding more sugar means there is more to convert to alcohol and then to vinegar thus increasing the acidity though too much and prevent it from fully fermenting
@@RainCountryHomestead thank you 🙂
Thanks for this video, Heidi. I was just researching these things. I have Kahm yeast on my fermented pickles, and the brine is very cloudy. This helps me figure out what's going on.
Wow mind blowing!
I would like to know what you use grain vinegar for and what types of grains?
Thanks
I love your videos ❤
I personally have not made a grain vinegar as I have simply had no need to but if I did, I would use it the same as I do any of my fruit or herb vinegars: ruclips.net/video/kPZqKSvn80U/видео.html
Hello! Thanks for your videos, I love them! Question: Where did you get the silicone ring for your ball lids? It bugs me to no end that the lids say "leak proof" and then they leak!
Regular mouth: amzn.to/3PQAF90
Wide Mouth: amzn.to/3zt1j1p
Thank you!
Great info. Thanks Heidi! Ever had a a scobe form at the bottom of the jar and the top of the jar?
Usually what happens is the SCOBY forms at the top and then can sink to the bottom at which point another will form on top
I have a question, do you top off the liquid when making your vinegar? Sometimes my liquid level has evaporated so much by the time my vinegar is done it is only 3/4 way full. I am still having issues making citrus vinegar but I keep trying. Thank you for all of the great tips.
While you can do that, I very rarely ever do. By not adding water you will end up with a more concentrated vinegar which you can dilute as is necessary or use full strength
🌿🌹🌿 Hello Hiedi, I have been making vinegar with KOMBUCHA. Can I use it for a hair rinse? I have searched RUclips and google, they all teach flowers, herbs, fruit... Haven't found anything with KOMBUCHA for hair rinse. I appreciate your channel!🌹
Yes, you can, I read years ago about a lady that was doing that.
Am I remembering right that you said apple cider vinegar is not the same as vinegar made from Apple pieces? And that apple cider vinegar is actually made from apple cider? Do you have any videos on actually making apple cider vinegar using cider? You don't have to track down the link for me just say yes or no so I know whether to spend the time looking for it. I would find that interesting if there is one. I'm saving all your links to the vinegar information. I started mine about a week ago, maybe a little more but I haven't tested them yet to see how they are doing. I did keep stirring them with the chopstick like you suggested. Also started a ginger bug and I can't wait to try making a soft drink out of it!
No, I do not have any videos on that as I would not take my precious apple cider that I have pressed to turn into vinegar when I can make it from scraps and have it be just as good. The only difference is using straight juice instead of water with the fruit scraps. Though you would still want to add some sugar to the juice, you would not need as much
@@RainCountryHomestead okay, thanks. Would the health benefits for making regular apple cider like you do be the same health benefits as the apple cider vinegar?
I’m on my first Apple scrap vinegar! It’s definitely fermenting, bubbly and smells like it’s turning into wine.
My question is this: I’ve been adding apple scraps to the jug as I get them, will doing this make it just keep fermenting and not allow it to get to the vinegar stage? Seems like I am adding more sugar every time I add fresh apple scraps.
Thank you!
That is what I do when I am making a vinegar from something like bananas that I am not using up a bunch of in one day
I just watched your raisin vinegar and am excited to try. You did not mentions stirring it. Do I need to stir it daily for the first 2 weeks like the others?
That was a very old video, I now ALWAYS stir my vinegar so I do not have to worry about mold.
❤
Do you have a knats or fruit 🪰 problems? If pest, how do you solve the problems? Where did you get your wine toppers?
Yes, fruit flies are common when vinegar is being made, especially in the summer months. Please see this: ruclips.net/video/vhVqoQQ087Y/видео.html
Where do you get the rings for the Ball leak proof lids and also the bottles. I wasn't aware of the need for airproof lids. TY❣️
amzn.to/49DYqLq
Vinegar question - I add apple cider vinegar to my chickens water. Can these homemade vinegars be added instead of the apple cider vinegar?
Yes, that is all I use in my chicken's water. I even make special blends just for them such as garlic oregano as mentioned in this video: ruclips.net/video/Soq3Z11Qq4I/видео.html
thank you so much I have made quite a few different combinations of vinegars, thanks to you and your videos. Just a question I have quite a few of them have quite a bit sediment on the bottom and I realize that is the mother, so just making sure when I’m going to use that I do shake it to get most of the nutrients, am I correct in doing so? also I did make pineapple skin vinegar for cleaning. Do you use that straight up or do you dilute it? Thank you so much and God bless.🙏
It really depends on how you are using it, if you are drinking it or adding to food, yes, shake it, if using it to clean with you would only want to use it off the top. I never dilute them for cleaning but that is up to you
@@RainCountryHomestead thank you so much!
That's what my pineapple vinegar looks like.
I can never seem to find the answer to what’s regularly on top of mine. It’s like a very thin whitish film. Kind of like a thin plastic wrap (cling wrap). Is that the beginning of a scoby? I always have thrown them out because I can’t find anything similar to what happens on mine 🙏
Most likely it is. A SCOBY is not suddenly a thick layer, it always starts as a thin film that thickens as it grows
My PH level on all my vinegars is 3.0. Am I not using enough sugar? Thank you for this video. 😀🎈🦋
That is a good pH. Remember, pH and acidity percentage are different numbers. A pH of 3.5 is a good one but 3.0 is good too and means it is a bit more acidic. You do not want a pH of 5 as it would not be acidic enough.
Hello from France , 2 times i have had little worms on the top of my vinegar . How it is possible. Thank you !
While I have never had t hat happen, it can be common to get what is called vinegar eels. They are harmless. You can strain them out and it will be fine. Though I suggest disinfecting all your vinegar making items and do not use any SCOBYs that form or have formed that had these as that is what they prefer to feed on. I do not know where they come from
is it possible to pause the process by putting in the fridge? i started vinegar on the day my pet died and i really want that culture to survive but i have to travel for 4 days once the vinegar is a week old so i wont be able to stir it. i do have fermentation weights if that can be a substitute for stirring in this case. i know you prefer stirring to weights but wondering if weights could work in this case or if i can put it in the fridge
Yes, some people use weights so that is an option and yes storing in the fridge would slow the process way down
Heidi, is it possible to make a vinegar from tomatoes? Cucumbers?
Yes, you can make vinegar from any edible fruit, vegetable, grain, or herb
@@RainCountryHomestead So, we add sugar to the veggies?
@@TeresaV Yes, Sugar is necessary. Please see this: ruclips.net/video/08mUStkkgc4/видео.html
@@RainCountryHomestead I was gifted some mangoes. I just started a batch for vinegar. I'm using 2 mangoes in a 32 oz jar. I had already added in one cup of sugar before I saw the link above. 🤦♀️ Can it be saved?
Could you tell me where you got those silicon rings from
I have to go away for a week so I won't be able to stir my peach vinegar. It will be about 2 weeks old when I go. Is there anything I can do to keep it going while I'm gone, or will I lose it.
I am sure it w ill be fine and even if it gets mold, just lift off and toss when it is finished and before straining. Whatever may get into the finished vinegar will be killed by the vinegar
You could keep a weight on top to make everything stay under liquid & will be fine if you can't stir
@@joycewedel9084 Yes, a weight is fine but at the point she will be leaving it, it is best to not use a weight that can inhibit oxygen exposure
So, l just leave it sit. Do I stir it when I get home and after I take off any mold? Or, do I leave it alone for another couple weeks till I think it's finished, then take off the mold and strain. This is like rocket science for me... stressful.
What should you do if your vinegar stops bubbling after 4 or 5 days ? My pineapple vinegar started out great then stopped fizzing.
How much are you making and how much sugar did you add?
Sorry but I am still not sure on this. I really want to make vinegars, I love them and the closest store for specialty vinegars is 45 min away and expensive. This time the day after I tested and my strip said it was 3 ph. It was fizzing great for a week, now it is not bubbling at all. It is still 3 ph.
What am I doing wrong? Is it because I have cut everything in half for a quart rather than a half gallon?
It has to stop bubbling at some point, usually about at the 2 week mark but can take longer. Then it will need at least another two weeks after that to turn to vinegar. a pH of 3 is actually a very good reading and I am surprised you achieved that during the bubbling stage but I would still allow it to finish
Thank you!
There is a lot of info online and I would like to know what you think of it
Well, I think it has a lot of great uses and benefits but homemade is better and I can make it out of whatever I want, does not just have to be apples
I have had my apple vinegar fermenting for 4 months and it is only measuring a 3 on my pH strip? Is this a good level for multiple uses including canning?
Yes, you should hurry and bottle it up before it goes in reverse
@@RainCountryHomestead I strained it at 5 weeks old and I have had a leak proof ball lid on it and on a shelf. Is that sufficient.
Can you store your finished vinegar in a plastic bottle?
I recommend only using glass with an air tight lid. Please see this: ruclips.net/video/vaaSIb8XY5k/видео.html
Do you stir in Cam yeast if it forms before it becomes vinegar?
If my vinegar is still at the point it needs stirring, yes, I do
What's your take on Apple Cider Vinegar
Please clarify what your question is.
So the white stuff floating at the top, do I stir that in or scoop it out?
You just answered my question in this video. Lol. Thanks for your videos. My mango vinegar is great, but the Easiest vinegar, the raisins, aren't even bubbling. It's been 6 days. I don't get it.
My 2 recent attempts to make apple cider vinegar I made from apple cores turned into jelly-like consistency. Do you know why that is? I made apple cider vinegar from apple cores before and thye turned out perfectly but for some reason, my 2 recent ACV turned into jelly so I had to throw them out. Please help!!
Likely they never started fermenting for some reason which is difficult to say as there are several factors (temperature, water, sugar content) which then caused it to spoil turning it thick and slimy
may I pastirize it and if so what would be the shelf life like.
You can and it should last as long as store bought distilled vinegar but if you are using it for health, keep it raw
Where can I get the silicone rings for the standard plastic lids?
Regular mouth: amzn.to/3PQAF90
Wide Mouth: amzn.to/3zt1j1p
@@RainCountryHomestead 🙏🏼 thank you
Is it just me or does anyone else look at the scoby and think it looks good enough to eat? Anyone here ever try it?
Some people do and I know some dehydrate it, powder, and use as a spice. Personally I think it tastes gross
Ry
A question that must be asked if we state GOD is good:-------WHAT GOD IS THAT??
The only one true God, the God of the Bible, The Great I Am, The Great Creator, The Heavenly Father, The LORD God, Our Provider, JEHOVAH
@@RainCountryHomestead Then i guess i can say Amen to that. Remember that very GOD was made flesh.
@@enoughisenough2304 Yes, of course I know that, Jesus Christ, the Prince of Peace, Emmanuel, God With Us....
I have been trying to make vinegar for about a year. I think it worked 2 times. Am I supposed to put the lid tight on for the 2nd ferment? I do the 1st ferment and then strain. I pour the content back into the jar and normally put the lid and rim on but very loosely for another 2weeks. I am finding that the smell is becoming milder. Is this wrong?
To get it to become vinegar, it really needs as much oxygen exposure as possible so instead of putting on a lid, even loosely, it is much better to use a cloth with a rubber band around it. The cloth is only to keep dust and bugs out
@@RainCountryHomestead thank you. I will go back and watch some more or your fermenting/vinegar videos. I will get this 🙂