On our homestead, we learned how to make our ownhomemade vinegar a few years back. It helped us save money and we didn’t let any produce go to waste. This is something I was interested in for quite some time and I always thought that making homemade vinegar is complicated. It turns out I was wrong and in fact, making it is quite easy if you follow some simple instructions.
A lot of preppers and homesteaders are stockpiling vinegar due to its many uses besides the culinary ones. Instead of buying it from the grocery store, you can try to make it at home. Some people say it’s as easy as making wine, although there are some differences between the two.
For starters, to make wine you need yeast to be fed sugar to excrete alcohol. The acetic acid bacteria that forms in wine (spoiling it) has the ability to consume alcohol and excrete acetic acid, also known as vinegar. That’s why you have to keep your alcohol away from the air for extended periods of time, or it will turn to vinegar. As a last specification, yeast works in an anaerobic environment (absence of oxygen) while vinegar is formed only in an aerobic environment (oxygen is present). These would be the main distinctions between making wine and vinegar.
To get started, you will need the following:
- A warm, dark place
- A jug or similar glass container
- Alcoholic beverage
- A piece of cheesecloth
- A starter culture of acetobacter (mother of vinegar)
When choosing an alcoholic beverage, try to use wine or beer with around 6% percent alcohol as I’ve learned this works best. Also, when it comes to the starter culture, some people prefer to leave the beverage sit and hope to get the right bacteria from the air. Since this is not a certain guarantee, I recommend using unpasteurized cider vinegar or using solution with 5-7% alcohol content.
Read more about how to make homemade vinegar in this step-by-step guide: