I'm a new father of a mother!?

[Boogity]

a wad very thick brown snot

OK, I admit it, sometimes I have the sense of humor of a nine year old boy.... but.....boogity....snot......

I'm sorry everyone. While I was typing that line I had an evil smirk on my face. Yup, the nine year old boy in me just bubbled to the surface.

 

[Henrietta23]

a wad very thick brown snot

OK, I admit it, sometimes I have the sense of humor of a nine year old boy.... but.....boogity....snot......

I'm sorry everyone. While I was typing that line I had an evil smirk on my face. Yup, the nine year old boy in me just bubbled to the surface.

Yeah, I was right there with you both chuckling! You get my vote for subject line of the month!

 

[freemotion]

Someone just emailed this link to me. Thought of you, boogity.

http://www.youtube.com/watch?v=egCeIwjIuZM

 

[patandchickens]

Really???? Is this still considered to be "raw" cider, since the cider is not pasteurized? I'm excited now!

If you make vinegar with a mother and don't pasteurize or otherwise-kill the buggies in there after it's vinegar, then for all intents and purposes it is raw ACV even if it was made from pasteurized cider plus an added mother. It may have a bit more restricted microbiological community in it than if you just allowed wild colonization/growth in never-pasteurized cider, I dunno, but *basically* you end up with the same overall product in the end.

Pat

 

[ORChick]

Really???? Is this still considered to be "raw" cider, since the cider is not pasteurized? I'm excited now!

If you make vinegar with a mother and don't pasteurize or otherwise-kill the buggies in there after it's vinegar, then for all intents and purposes it is raw ACV even if it was made from pasteurized cider plus an added mother. It may have a bit more restricted microbiological community in it than if you just allowed wild colonization/growth in never-pasteurized cider, I dunno, but *basically* you end up with the same overall product in the end.

Pat

Thank you Pat for clarifying that. I was thinking "raw" as in "uncooked" when I made my last post; probably "live", as opposed to "pastuerized", would be a better way to put it.

 

[freemotion]

Thanks, I never really thought this through. I have not considered making ACV because I can't get raw cider....but we have a gazillion cider mills here in New England, they all sell pasteurized cider.

I just need a mother.....or can I just use a glug of Bragg's?

I guess I shoulda paid more attention to all those threads!

 

[ORChick]

Bragg's should work; In 2 or 3 years of vinegar making I have yet to actually produce a *mother*. All batches since the first have been kick started using finished, live vinegar from previous batches. I have even made wine vinegar with commercial, sulfited wine; The first batch was a bottle of red wine + a cup of live, homemade ACV - subsequent batches of red wine vinegar have been made from that first lot, with (obvously) less and less ACV per batch. White wine vinegar was made with white wine + a cup of the original red wine (plus ACV) vinegar - that came out as pink wine vinegar , but future batches will be less pink. Now I am wondering how to go about producing malt vinegar.