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An organic red wine vinegar Mother is very versatile and has a number of uses. It carries all the benefits that red wine has without the alcohol content. Raw, unpasteurised organic red wine vinegar has become difficult to source due to the popularity of pasteurising vinegar to make it clear and more attractive to the consumer. Sadly, that process kills the beneficial bacteria that helped make the vinegar to begin with. We recommend anyone using red wine vinegar to make their own, raw, unpasteurised versions at home. It can be a great use for corked, unwanted red wine.
Organic red wine vinegar is very easy to make. We sell raw, unpasteurised red wine vinegar starters which include the mother. From our starter mothers you will be able to make a lifetimes supply of organic red wine vinegar.
An organic red wine vinegar mother is a complex structure of bacteria and acetic acids. It looks similar to a Kombucha Scoby and forms in the same way. Raw, unpasteurised vinegars have a murky appearance and still contain parts of the mother culture. The bacteria continue to form new mothers even after the initial mother used has been removed.
Recommended activation date for culture:
1 year from the date of shipping. Always store at room temperature above 15c.
Please note that we do not send printed copies of instructions with your purchase. If you would like to have a printed version, you can open a printable PDF by clicking here.
TABLE OF CONTENTS:
Your order will contain an Red Wine Vinegar Mother and some starter vinegar. This is enough to make a 1 litre of raw Red Wine Vinegar Vinegar. Don’t worry though; the mother grows pretty fast so your be making much more in no time at all.
Once you receive your Red Wine Vinegar starter from us, it’s best to get it fermenting as soon as possible.
You need something to ferment your Red Wine Vinegar in. We recommend using something glass. Glass is much easier to clean and keep sterile. Plastic tends to degrade over time and is prone to scratches which can harbour unwanted bacteria. Plastic also carries a risk of chemical contamination from the materials contained inside of it such as BPA. A glass Kilner style jam jar is perfect to use.
You also need something to cover your jar with. We recommend paper kitchen towels as they are easy to discard and replace. You can also use a muslin cloth or similar if you wish. Rubber bands also come in handy to secure the cover to the jar.
The bacteria in the starter require sugar to ferment the wine into vinegar. You will need to use a sweet wine such as a Moscato. If you use a medium or dry wine. You can add a little cane sugar to a dry white wine if that is all you have available. However, for the best results we recommend a sweet, red wine is used. If you do use sugar, use 30g per litre.
After 8 weeks have passed, your vinegar should be murky and you will usually see a new mother has formed. At this point, taste your vinegar. It should taste like vinegar. If it does not, it will need a little longer.
At this stage you will usually now have two mothers. It is unusual for a new mother not to form with each batch of vinegar made. If it has not, it could be the wine you used was not sweet enough.
Always ensure you keep some of the vinegar as a starter for the next batch. You will need around 100ml of vinegar as a starter for every litre you wish to make. This is really important, without the starter vinegar added, you run the risk of mould forming. If you now have several mothers, add one to each batch.