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Why does nobody talk about how long it takes to get a good vinegar mother going
I started a red wine vinegar batch like 3 months ago and it still tastes way too alcoholic. I followed the online guides, used raw apple cider vinegar as a starter, kept it in a dark cabinet with cheesecloth on top. But man, I swear this thing is taking forever. Last week I tasted it and got that weird burning throat feeling instead of the tangy bite I wanted. My buddy started one same day as me and his is already done. Maybe my house is too cold or something? Has anyone else had a vinegar ferment just drag on for way longer than it should?
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the_barbara15d ago
Burning throat feeling sounds like your buddy is lying or you're comparing against store bought. 3 months is totally normal for real homemade vinegar, especially in a cooler house. People expect that instant tangy bite but the chemistry takes time.
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west.claire15d ago
...my friend Linda went through the exact same thing back in the spring. She started a batch of apple cider vinegar and after four months it still burned like crazy when she tried to sip a little for a taste test. She was about to dump the whole jar and just buy some from the store. Then she set it on top of the fridge where it was a bit warmer and forgot about it for another six weeks. When she finally checked it the taste had completely changed, nice and mellow with that good tang. Her kitchen was just too drafty and cold near the window where she had it before.
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