Making white distilled (spirit/alcohol) vinegar at home

Reginald SmithMaking Vinegar, Uncategorized, White Distilled/Spirit Vinegar8 Comments

White distilled vinegar, the workhorse of home canners/picklers and DIY cleaners around the world. Not known for its culinary subtlety it is still the largest vinegar produced and sold by far, with the majority of sales actually being bulk shipments to other food manufacturers such as those making ketchup, mustard, pickles, sauces, etc. Most home vinegar makers don’t endeavor to … Read More

The Great Vinegar Regions of the World

Reginald SmithAll About Vinegar, Balsamic Vinegar, Chinese Vinegars, Regional Vinegars, Sherry Vinegar, Uncategorized, Vinegar History2 Comments

There are many great wine regions of the world from France to California to South Africa to Australia. Likewise, there are many great olive oil producing regions, many in the Mediterranean but also in California and other regions as well. What are the great regions for vinegar though? Vinegar is often mass produced but some regions retain a title as … Read More

The ‘Eternal Condiment’ arrives!

Reginald SmithAll About Vinegar, Vinegar History2 Comments

The first book length history of vinegar has now arrived! Available on Amazon the Eternal Condiment is a work almost five years in the making documenting the rise of vinegar from prehistory to the current crazes for balsamic and raw apple cider vinegar! Much of the historical information on this blog derived from research for this book. Get your copy … Read More

Introducing gluten free malt vinegar

Reginald SmithMalt Vinegar, Uncategorized11 Comments

Gluten Free Malt Vinegar – a new product of Supreme Vinegar About me and my passion for vinegar I’m Reggie Smith, owner of Supreme Vinegar LLC, a specialty fruit and wine vinegar manufacturing company in Bensalem, PA just outside of Philadelphia. In the past, I have mainly concentrated on fruit vinegars and mothers of vinegar to help home vinegar hobbyists … Read More

From Alegar to Sarson’s: A History of Malt Vinegar

Reginald SmithMalt Vinegar, Uncategorized, Vinegar HistoryLeave a Comment

Read the full book on the history of vinegar, Vinegar, The Eternal Condiment available on Amazon! My article on the history of malt vinegar appeared in the 113th issue of Petits Propos Culinaires published by Prospect Books. Download below. Please cite as: Smith, RD (2019). From Alegar to Sarson’s: A History of Malt Vinegar. Petits Propos Culinaires, 113, 95-119. Additional … Read More

A history of the Canadian vinegar industry

Reginald SmithVinegar History, Vinegar Industry12 Comments

The following is taken in part from my book on vinegar history,  Vinegar, The Eternal Condiment available on Amazon! When people here in the US think Canadian vinegar one might have an amusing notion of a barrel of maple vinegar fermenting in some snowy, remote lodge in Northern Ontario. While Canada is obviously a leader in maple vinegar production (though … Read More

Recipes to make your own malt vinegar

Reginald SmithMaking Vinegar, Malt Vinegar2 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

The History of Blacks in Vinegar Making

Reginald SmithVinegar History1 Comment

Read the full book on the history of vinegar, Vinegar, The Eternal Condiment available on Amazon! Vinegar has been made for millenia—surely as long as wine and beer. Vinegar is a dilute solution of acetic acid made by special bacteria that transform the alcohol into this new compound using oxygen. The first records are from ancient Babylon but later vinegar … Read More