Vinegar & Ferments
This is about living cultures: vinegar mother for cider, red wine and white wine vinegar, plus starters for kombucha, water kefir, milk kefir and sourdough.
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- Vinegar: a vinegar mother is a living culture of acetic acid bacteria. You add it to a fermented apple batch or to wine. It needs air and warmth: the vessel stays open and is only covered with a cloth. After a few weeks you keep part of it as the mother for the next batch.
- Which variety: for cider vinegar take the apple vinegar mother, for wine vinegar the red or white wine one. If you want to start several varieties side by side, take the set of three or the duo.
- No equipment of your own: the vinegar starter sets come with a glass jar, a breathable cover and the vinegar mother.
- Kombucha: 100 ml of starter is enough for about one litre of sweetened tea, which ferments for 7 to 14 days at room temperature.
How to draw vinegar from leftover wine is explained in “Drawing your own vinegar with a vinegar mother” in our Wine School. Setting up kombucha is described in “Brewing your own kombucha”. The booklet “Making Vinegar at Home” is under The Maischewerk Booklets.
