In order to help the legions of those trying to make their own vinegar, we have developed a poster for making your own vinegar! Please see the JPEG image below. Let us know what you think! Click the image for full size. A professional poster version can be ordered for a homebrew shop from LD Carlson. Please do not print … Read More
Quickly Make Vinegar: The Semi-Quick Process for Making Vinegar (The Boerhaave Process)
Read the full book on the history of vinegar, Vinegar, The Eternal Condiment available on Amazon! Vinegar making is many things: fun, educational, delicious, healthy, and an ancient tradition. I have made many posts about making vinegar at home and the traditional process, often called the “slow process” makes the most flavorful and well-rounded vinegar. The downside is the time: … Read More
Vinegar/Kombucha Acidity Testing and Microbiological Analysis Services
Here at Supreme Vinegar we frequently get inquiries about testing vinegar acidity or even questions about what bacteria someone’s vinegar has. We frequently test all of these in our own vinegars and would now like to extend our services to all home vinegar or kombucha makers. Vinegar/Kombucha Acidity Testing Acidity testing is done using sodium hydroxide titration and the average … Read More
pH and acidity – their difference and importance in vinegar
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
Mead makers rejoice! Honey vinegar mother of vinegar now available!
Our Supreme Honey/Mead Mother of Vinegar is now for sale on Amazon. A live culture that allows you to make your own honey vinegar from mead!
Beer Vinegar: Be Careful of Kegs
Just a quick note on those making vinegar from commercial beer. Of course if you want to make a large quantity, kegs are the economical and efficient way to go. I have experience (as have some customers) with kegs though and the lack of cleanliness in many kegs, especially those on loan from beer stores, can often ruin your fermentation … Read More
Long term storage of mother of vinegar
So you’ve made your first batch of homemade vinegar successfully. It smells good, tastes good, and whether you are using it now or aging it for extra flavor, you have a right to be proud of yourself. Now after the first and subsequent batches, the layers of mother of vinegar may begin to pile up in the bottom of your … Read More
Temperature and Speed for Bacterial Fermentation
Much of the food we love to ferment is fermented by bacteria. Obviously vinegar, which my company is dedicated to, is a prime example with several families of acetic acid bacteria contributing depending on the method of vinegar fermentation, acidity, and starter alcohol. For a variety of fermented foods, however, lactic acid fermentation by various lactic acid bacteria is primary. … Read More
The Supreme Court – and Apple Cider Vinegar!
With the Supreme Court in the news, it may be a good moment to go back in time to a landmark Supreme Court case focusing on none other than vinegar! In the early 20th century during the Progressive Era, many landmark reforms for food and drug quality were passed. Vinegar became drawn up in many of the reforms of the … Read More
China’s Vinegar Culture: Making Chinese Vinegar
See part I on the history of Chinese vinegars here See part III on the “Four Famous Vinegars” of China here Read the full book on the history of vinegar, Vinegar, The Eternal Condiment available on Amazon! Like all vinegars, the basic path to vinegar is the fermentation of an alcoholic substance by vinegar bacteria. However, instead of using waste … Read More