Recipes to make your own malt vinegar

Reginald SmithMaking Vinegar, Malt Vinegar0 Comments

Malt Vinegar (using liquid or dry malt extract) Dry or liquid malt extract (type can be personal preference though barley based ale extracts approximate traditional recipes) Water Brewing yeast (ale or lager) Live mother of vinegar Mix quantity of extract with water to adjust the specific gravity for 6% alcohol by volume (roughly 1.05). For liquid yeast, pitch in directly. … Read More

Vinegar Aging and Value

Reginald SmithAll About Vinegar, Balsamic Vinegar, Chinese Vinegars, Making Vinegar, Sherry Vinegar, Vinegar Industry0 Comments

Besides raw material, one of the big differentiators between premium and regular vinegars is the aging process. This can range from 2 months for Balsamic of Modena IGP to 6 months for basic sherry vinegar to 12 years for Gran Reserva Sherry or 25 years for Extra Aged (“extravecchio”) balsamic. Price varies accordingly. Below is a quick chart that gives … Read More

Will 2018 or 2019 see a sherry vinegar shortage?

Reginald SmithAll About Vinegar, Sherry Vinegar0 Comments

Sherry vinegar (Vinagre de Jerez) has increasingly become well-known and a hot commodity. The trade industry association of sherry vinegar vinagreros (vinegar makers) in Andalusia, Asevijerez, has indicated a widespread concern in the industry due to a shortage of sherry wine used as raw material to make sherry vinegar. As is well-known, the traditional sherry vinegar process can take time … 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 Acidities – Levels and Usage

Reginald SmithAll About Vinegar, Recipes & Tips, Uncategorized, Vinegars2 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

Beer Vinegar: Be Careful of Kegs

Reginald SmithBeer Vinegar, Making Vinegar, Malt Vinegar0 Comments

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

Could balsamic vinegar ever become an asset class?

Reginald SmithAll About Vinegar, Balsamic Vinegar, Regional Vinegars, Vinegar Industry0 Comments

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

High temperatures threaten balsamic vinegars in Italy

Reginald SmithBalsamic Vinegar, Microbiology, Vinegar Industry0 Comments

A recent story in the vinegar world of Italy is the effect of extended record high temperatures on traditional balsamic vinegar makers in Modena and Reggio Emilia. In particular, the ‘il caldo africano’, a heavy, hot wind that blows into Italy from North Africa, has set record high temperatures for weeks of July and August. This is not as much … Read More