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Old February 4, 2019   #1006
Nematode
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Quote:
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How pretty, Nematode, how was the taste?
Delicious!
Its a real crowd pleaser.
Was going to make a traditional juniper caraway kraut, but this one keeps ending up in the crock.
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Old July 6, 2019   #1007
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I'm making pinapple vinegar.
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Old July 7, 2019   #1008
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Pray tell how is this done?
Inquiring minds want to know.
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Old July 7, 2019   #1009
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I'll have to get back to you with multiple conflicting links. I was hoping you could help me sort it out!

This one has some useful information.

https://www.mountainfeed.com/blogs/l...ur-own-vinegar

This one includes some back story

https://www.fermentedfoodlab.com/how...apple-vinegar/

The conflicting information is about "wild" vs wine yeast, the proportion of sugar, and adding vinegar; none, unfiltered, vs "raw", with "mother".

I added sugar and wine yeast, but had no "mother", which some say gets added on the third day, or after the bubbling stops.

There was a you tube that stressed the importance of two phases; the first is fruit juice to alcohol, which he said should be anaerobic, and the second, alcohol to vinegar, which is aerobic.

ETA


Here is the video

https://youtu.be/bxH9tL78r6g

It seems the take home message was 3-7 days aerobic with brewing yeast and an airlock to convert sugar to alcohol, THEN add the vinegar/mother bacteria, and continue aerobically to convert to vinegar.

Here is another informative video, but with a different take home message. She is using a fruit where fermentation started before the fruit is cut up! Is it yeast or bacterial?

https://youtu.be/PH8JH5gctcA

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Old July 7, 2019   #1010
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I looked through both sites and am flummoxed.
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Old July 13, 2019   #1011
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I watched the video too and I have no idea what is going on.
It is almost as if they are just making soured fruit juice.
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Old July 13, 2019   #1012
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Thanks for watching Worth!

I seem to have a "mother" forming on my two versions of pinapple vinegar, so I'm going to keep going. I'll add pictures soon.

In the meantime....

https://preserveandpickle.com/how-to...inegar-mother/
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Old August 3, 2019   #1013
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Deli pickles.
3/4 of a gallon.
Added a wee bit of live culture juice from some fermented habanero peppers I keep in a bottle in the refrigerator.
Be ready in about two weeks or less.
I can't wait.

IMG_20190803_56329.jpg
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Old August 3, 2019   #1014
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The cucumbers are already building up a head of steam.
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Old August 4, 2019   #1015
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Cracked the jars this morning and they bubbled like soda pop.
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Old August 4, 2019   #1016
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I am tasting my pinapple vinegar, one jar having been visited by what I assume is so a fly, in spite of the cheesecloth covering. It is VERY sharp. Is there a way of checking if your vinegar is okay, or could be better?

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Old August 4, 2019   #1017
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I have no idea I only give advice or information by way of experience in these matters.
My pickle brine got a small spider and a wasp in it before I could use it and used it anyway.
I think both came out of my RO spout in the garage when filling the jar.
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Old August 4, 2019   #1018
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I am fermenting some cucumber slices. I added 3 tablespoons of salt to 5 pounds of slices. They made plenty of brine on their own to cover. I read that most people use a 5% brine for cucumbers. So I have no idea what percentage my brine is. Any advice?

Last edited by clspie; August 4, 2019 at 09:24 PM. Reason: incomplete information
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Old August 5, 2019   #1019
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I am fermenting some cucumber slices. I added 3 tablespoons of salt to 5 pounds of slices. They made plenty of brine on their own to cover. I read that most people use a 5% brine for cucumbers. So I have no idea what percentage my brine is. Any advice?
I have no idea either.
The only way would be to test the brine and that would be difficult.
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Old August 7, 2019   #1020
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Taste tested the pickles today.
The long sliced ones are dead on but am going to let them ferment for one more day and off to the refrigerator they go.
The flat sliced ones I added one more tablespoon of salt (eyeballed) and swished it around.'
>>>>>Experiment<<<<<<
Here is the deal.
At night when I come home I turn the thermostat down to 70 F.'
In the day time while I am at work it gets turned up to 80 F.
I give this information because temperature is everything.
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