Sherry vinegar makers consider their own balsamic competitor

Reginald SmithUncategorized0 Comments

As reported in this article from Diario de Jerez (Google translation here) the sherry vinegar makers and the certification bodies of Spain are planning on introducing a thick, sweet sherry vinegar that would be a competitor with balsamic vinegar. Made from sherry vinegar and grape must from grapes like Pedro Ximénez or Moscatel, the new vinegar cannot be called ‘balsamic’ … Read More

4th of July: The Quartering Act and vinegar

Reginald SmithUncategorized0 Comments

The Quartering Act of 1765 was made to make the American colonists pay for local British garrisons after the debt incurred by Great Britain from the French and Indian (Seven Years’) War. As one of the intolerable acts that led to the Revolution, it imposed direct costs on colonists without their consent. In Clause VI (and some others) vinegar is … Read More

More information on making malt vinegar

Reginald SmithMaking Vinegar, Malt Vinegar, Uncategorized0 Comments

Many people read and commented on our post regarding beer and malt vinegar. In order to help aspiring malt vinegar makers, we are linking this article about malt vinegar manufacturing from Roderick N. Greenshields from the University of Aston in Birmingham. No one does malt vinegar better than the British and Greenshields was one of the best experts. Birmingham was … Read More

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 exercise: Vinegar vs. Coca Cola

Reginald SmithUncategorized0 Comments

Based on our last post outlining the differences between pH and acidity as measures of acid strength, a short exercise will help emphasize the differences. Here we will compare two deceptively similar acids: 5% store bought white vinegar and Coca-Cola classic. White Vinegar   As stated before, 5% white vinegar has an acidity of 5% which means 5 grams of … Read More

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

Reginald SmithAll About Vinegar, Uncategorized, Vinegar History, Vinegar Industry0 Comments

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 vinegar strength. Percent acidity is measured in grams of acetic acid per 100 mL of water … Read More

A short history of vinegar in pre-modern Korea

Reginald SmithKorean Vinegars, Regional Vinegars, Uncategorized, Vinegar History1 Comment

Korea has an old vinegar culture dating back over a thousand years. While Korean vinegar history has been less thoroughly documented, especially in English, there are many references to recipes and processes for manufacturing of vinegar as well as culinary and medicinal uses. The Joseon Dynasty (1392-1897), was the period of the flowering of the Korean culture and the establishment … Read More

Ten Fascinating and Shocking Stories from the History of Vinegar

Reginald SmithAll About Vinegar, Uncategorized, Vinegar History0 Comments

Vinegar is like the red-headed (or maybe sour tasting) stepchild compared to wine and beer, its more illustrious cousins. Vinegar, however, has its own interesting history with its share of fascinating anecdotes and stories. While many stories are descriptive touching on the history of science, business, and even alchemy, others are interesting in their own right and reveal some of … Read More