Vinegar/Kombucha Acidity Testing and Microbiological Analysis Services

Reginald SmithMaking Vinegar, Microbiology, Uncategorized2 Comments

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

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

Beer Vinegar: Be Careful of Kegs

Reginald SmithBeer Vinegar, Making Vinegar, Malt VinegarLeave a Comment

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

Temperature and Speed for Bacterial Fermentation

Reginald SmithMaking Vinegar, MicrobiologyLeave a Comment

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

China’s Vinegar Culture: Making Chinese Vinegar

Reginald SmithChinese Vinegars, Making Vinegar, Regional Vinegars5 Comments

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

Apple Cider Vinegar / Pineapple Vinegar from Cores & Rinds: Some Notes

Reginald SmithApple Cider Vinegar, Making Vinegar, Pineapple Vinegar15 Comments

  Vinegar fermentation is becoming more of the rage everyday. Often overshadowed by other fermentations, vinegar is coming to its own as a new generation of homemakers and hobbyists eagerly make their own. This is great and  I suggest everyone try it at least once. There are a couple of techniques that are common and popular I want to give … Read More

Malt Vinegar vs. Beer Vinegar: Understanding and Making Both

Reginald SmithAll About Vinegar, Beer Vinegar, Making Vinegar, Malt Vinegar12 Comments

See more information on making malt vinegar here Also here are some detailed recipes for homemade malt vinegar Malt vinegar, condiment of the gods–at least with fish and chips. This revered condiment is enjoyed worldwide but primarily in the English speaking world: the United Kingdom, United States, Canada, Australia, etc.. Its dark color and characteristic aroma and taste make it … Read More