Vinegar Acidities – Levels and Usage

Reginald SmithAll About Vinegar, Recipes & Tips, Uncategorized, Vinegars12 Comments

We have talked about acidity a bit on this blog, from how to measure acidity and how it is different from pH to comparing the acidity of Coca-Cola and vinegar. Vinegar obviously comes in different acidities though. Which one do you  need? How do they help? Below is a quick and informative guide to vinegar acidities and their usages. Acidity  … Read More

pH and acidity – their difference and importance in vinegar

Reginald SmithAll About Vinegar, Making Vinegar54 Comments

Those who know vinegar know acidity is of prime importance in measuring the completion and strength of vinegar. Acetic acid is what distinguishes vinegar and global standards of taste and safety specify minimum acidity levels for vinegar. The more widely recognized measurement of the strength of an acid (or base) is the pH scale. Many people know pH is important … Read More

Could balsamic vinegar ever become an asset class?

Reginald SmithAll About Vinegar, Balsamic Vinegar, Regional Vinegars, Vinegar IndustryLeave a Comment

I have a feeling every oenophile that clicks on this post is probably laughing hysterically at the headline. For decades, fine wine has been bought and sold by not just individuals but also auctioned in high end auction houses such as Southeby’s and Christie’s for ungodly sums due to fine wine’s ability to both retain its value and grow in … Read More

Mother of Vinegar: Healthy and Probiotic? A Difficult Question Explored

Reginald SmithAll About Vinegar, Health & Wellness, Mother of Vinegar9 Comments

White wine mother

As a vinegar manufacturer, it is my job to be ‘hip’ on the trends and demand in the market for vinegar, not just in the USA but globally. One of the biggest trends to shake up the vinegar industry in the last 10-15 years is the popularity of raw and unfiltered vinegar, usually with copious amounts of mother of vinegar … Read More

What does it mean to measure vinegar with ‘grains’?

Reginald SmithAll About Vinegar, Uncategorized, Vinegar History, Vinegar IndustryLeave a Comment

Read the full book on the history of vinegar, Vinegar, The Eternal Condiment available on Amazon! As vinegar’s industrialization spread globally in the early 20th century industry terminology became standardized. In particular, it was found that the sale of vinegar was confusing without a standard nomenclature for the strength of the vinegar. Percent acidity is the commonly known term for … Read More

Acetic Acid Bacteria – Function and Classification

Reginald SmithAll About VinegarLeave a Comment

While some people know vinegar is a product of fermentation, even fewer know that bacteria, not yeast, is the essential agent. Acetic acid bacteria—the general term for vinegar fermenting bacteria—are present throughout our environment especially in fruits. They long ago evolved to survive not only by metabolizing simple sugars (i.e. glucose) but the alcohol ethanol. Acetic acid is a waste … Read More

MOOO! What is whey vinegar?

Reginald SmithAll About Vinegar, Whey Vinegar1 Comment

When you think of vinegar, apple cider, wine, balsamic, or spirit/alcohol/white distilled are likely the first to come to mind. However, with vinegar there are always so many possibilities since anything with sugar can ferment to alcohol and anything with alcohol can ferment to vinegar. It would shock many people to know vinegar can come from milk, but milk has … Read More

Balsamic Vinegar’s Manufacturing Process

Reginald SmithAll About Vinegar, Balsamic Vinegar, Regional VinegarsLeave a Comment

See part I on the history of balsamic and part II on the types of balsamic   Balsamic vinegar’s manufacturing process depends heavily on the type of balsamic as mentioned in the previous post. While almost all varieties use wine vinegar, even the presence of grape must is not a given with generic balsamic vinegar or balsamic condiments. We will … Read More