VINEGAR - PART 1

Vinegar - Making Vinegar
Vinegar is so easy and fun to create. With the next few steps you can have the best vinegar around. After producing just one batch you will find many uses which could include the following: a weight loss supplement, beauty and health aid, cleaning agent and the list goes on. After you produce your own vinegar you will have many uses for it so you?ll find yourself making batch after batch.
After gathering the container needed, fresh fruit juice, a starter culture, a warm and dark area needed to process your vinegar than you are ready to start.
First you will need to pour about one quart of the starter into the container. The starter could be a bottle of unfiltered and unpasteurized vinegar purchased at the store.
Next you will need to pour about one quart of the fresh fruit juice. You may also use frozen juice but your vinegar will not be of high quality, as you would have if you use sweet ripe fresh fruit. Pour this quart of fruit juice into the container along with the starter culture.
After mixing the starter culture and fresh fruit juice together into the container you will need to place this mix in a warm place. The temperature should not fluctuate up and down. The cooler the temperature the longer the mixture will take to process into great vinegar.
Along with a warm area you will need select a dark area. This area that you select should have very limited light since the light will slow the production or may even kill the culture altogether.
You will need to keep checking your vinegar by sampling it until it reaches the strength you like. If the vinegar starts to lose strength than your vinegar is done. Each time you make a batch of vinegar you will get better at knowing the different strengths and how strong you really desire your vinegar to be.
After the vinegar process is complete than filter the vinegar with a coffee filter.
The vinegar that you?ve produced and bottled should be stored for at least six months before using. It doesn?t hurt to use the vinegar right away but it would have a smoother texture if you wait several months in order to use the vinegar.
The process of making vinegar will take anywhere from one to ten weeks. The process of making vinegar includes pressing fresh fruit, fermented and cleaned to take the dead yeast away. After freeing the bacteria from the vinegar you could sell your freshly produced vinegar to supplement your income but when you see the list of uses for vinegar you just might decide to keep all of it for yourself.
Once the vinegar is done you will need to bottle it up. Simply place the vinegar into small bottles and store. The number of bottles that you will need will greatly depend on the size of bottles that you choose to store your vinegar in and also the amount of vinegar you produce.
Fruit vinegar is made up of fresh fruits such as apples, which are the most commonly used. Other fruit may also be used such as grapes, peaches, or berries just to name a few. The steps to produce vinegar are also the steps that you follow to make wine. The first fermentation is the production of wine and the second fermentation is when vinegar is produced.
So grab the needed materials such as a container (glass or stainless steel), fresh fruit juice (including the frozen fruit juice if desired), the starter culture (a bottle of unfiltered and unpasteurized vinegar), a dark area (or paint the container with a dark color or cover with a dark cloth) and a warm temperature area (an area is needed that doesn?t fluctuate in degree levels since a cold area would slow the fermentation process down).
Have fun creating fine quality vinegar. Get your children involved for some family fun time. While making vinegar you will also be making memories that will last for years to follow. So have fun and create good quality vinegar to use for many useful household-cleaning tips, beauty and health tips to produce vinegar.



TYPES OF VINEGAR

Balsamic vinegar - What is Balsamic vinegar?
Balsamic when made in the traditional way is an outstanding vinegar. It is dark in color, very smooth and mellow with deep complexity and layers of subtle flavors. The very finest Balsamics are made from the the juice of Trebbiano grapes that has been boiled down to almost a syrup. This reduction goes through a first natural fermentation in wooden casks that produces alcohol. A second fermentation, with the aid of the acetobacter bacteria in the air, creates the acetic acid that is vinegar.
This vinegar is then filtered into wooden casks and left to mature for anywhere from 10 to 30 years. Some for even longer. Some Balsamics mature in a succession of casks all made from a different type of wood, each type giving a another layer of flavor to the vinegar. It is this almost magical combination of wood, wine and time that makes traditionally made Balsamic vinegar such a rare and very expensive delight.
Historically , Balsamic vinegar originated in Modena; a town in northern Italy. Commercially made Balsamic vinegar is made in the region as well and while nowhere near the quality of the traditionally made vinegar, it is very good and markedly different from other wine vinegars.
Though produced on a large scale , most commercial Balsamics are left to mature in wood for varying lengths of time and develop the basic characteristics of the traditionally made vinegar

Black rice vinegar - What is Black rice vinegar?
Black rice vinegar is very popular in southern China, where Chinkiang vinegar, the best of the black rice vinegars, is made. Normally black rice vinegar is made with glutinous or sweet rice, although millet or sorghum may be used instead. Dark in color, it has a deep, almost smoky flavor.
You need to be careful when it comes to buying black rice vinegars as the quality varies strongly. Gold Plum's Chinkiang vinegar, made with glutinous rice, water and salt, is generally considered to be the best.
Black rice vinegar works well in braised dishes and as a dipping sauce. It can also serve as a substitute for balsamic vinegar.

Cane vinegar - What is Cane vinegar?
Cane vinegar is made from sugarcane and has a rich, slightly sweet flavor. Cane vinegar is essential in making pickles, mustards and vinaigrettes. It adds a jolt of flavor to numerous sauces, marinades and dressings, and to preparations such as sauerbraten, sweet and sour dishes and marinated herring. Cane vinegar is most commonly used in Philippine cooking.

Champagne vinegar - What is Champagne vinegar?
As you can guess by it's name, Champagne vinegar is expensive. It has a delicate, refined and gentle taste and is pale gold in color, yet clear and bright.
If you ever want to treat yourself this is the vinegar to try!

Cider vinegar - What is Cider vinegar?
Made from cider or apple mash in the same way as malt vinegar. It has a sharp strong flavor at full strength and the better quality ones dilute well to reveal a delicate apple flavor. It has a warm, soft honey color. Although usually sold filtered there is a growing belief that unfiltered organic cider vinegar is especially beneficial to over-all health.
Used as a condiment and for pickling. Very good for pickling fruit. When diluted it can be used for salad dressing.

Coconut vinegar - What is Coconut vinegar?
Coconut vinegar is low in acidity, with a musty flavor and a unique aftertaste. It is used in many Thai dishes.

Corn sugar vinegar - What is Corn sugar vinegar?
Corn sugar vinegar is a result of the alcoholic and subsequent acetous fermentation of corn sugar. It has a smooth, mild flavor and is a distinctive amber color.

Distilled vinegar - What is Distilled vinegar?
Distilled Vinegar is colorless and very strong, it is too brutal for use in cooking but is ideal for pickling, cleaning glass and as a detergent or disinfectant.

Flavored vinegar - What is Flavored vinegar?
Flavored vinegars have been in use in different parts of the world for thousands of years, at least as far back as the Babylonians. Red, white and rice vinegars are the most commonly used, in which any variety or combination of flavoring agents are steeped. Imagination is the only limiting factor when it comes to making flavored vinegars. The most common are those using herbs and spices, though flowers, fruit and vegetables are other options

Fruit vinegar - What is Fruit vinegar?
Fruit vinegar is often made from raspberries, blueberries or blackberries. The resulting products tend to be sweet and delicate in flavor and aroma and make a nice complement to fruits and many salads, or they can be used in salad dressings, such as raspberry vinaigrette.

Herb vinegars - What is Herb vinegars?
Herb vinegars are made by adding herbs or spices to cider or wine vinegar and then allowing the flavors to blend. Flavor and other characteristics vary greatly depending on the type of base vinegar and the particular herbs and spices added

Malt vinegar - What is Malt vinegar?
Made from a beer-like brew using malted barley, this vinegar is made by much the same method as for commercially produced wine vinegars. Good malt vinegar is left to mature for some time before being bottled. It has a strong flavor and medium acidity. Suitable only as a condiment or for pickling.

Red rice vinegar - What is Red rice vinegar?
This vinegar is dark colored, but lighter than black rice vinegar. In any event, you'll never get the two mixed up once you have a taste - red rice vinegar is an intriguing combination of tart and sweet. Red rice vinegar can be used as a substitute for black vinegar - just add a bit of sugar. It makes a very good dipping sauce, and you can also use it in noodle, soup and seafood dishes (you'll often find it in recipes for Hot and Sour and Shark's Fin Soup). Both Pearl River Bridge and Koon Chun from Hong Kong are good brands

Rice Vinegar - What is Rice Vinegar?
Usually made from fermented rice or rice wine. Originating in China and Japan. Chinese rice vinegars are stronger than those of Japan and range in color from colorless, through various shades of red and several shades of brown. Compared to other types of vinegar Chinese and, especially, Japanese vinegars are very mild ; almost sweet.
Japanese rice vinegar is very mild and mellow and ranges in color from colorless to pale yellow. There are two distinct types of Japanese vinegar; one made from fermented rice and the other is made by adding rice vinegar to sake

Sherry vinegar - What is Sherry vinegar?
A very fine vinegar type. As with other wine vinegars, the best are very expensive and justifiably so. Sherry vinegars are made from a blend of wines, just like sherry, and are left to mature in the wood for a long time. They develop fat, rich flavour and a mellow complexity. Like traditional Balsamic vinegar, excellent Sherry vinegar occupies a special place outside the vinegar spectrum

Spirit vinegar - What is Spirit vinegar?
Spirit vinegar is distilled before the acetification process has finished and contains a small amount of alcohol which changes the flavor dimension. This is the strongest of all the vinegars and is used for the same purposes as distilled vinegar.

Umeboshi vinegar - What is Umeboshi vinegar?
Umeboshi vinegar is a pink brine with a deep cherry aroma and a fruity, sour flavor. It is a by-product produced when umeboshi (Japanese pickled plums) is made. Technically, it is not classified as a vinegar because it contains salt, but it is a good substitute for vinegar and salt in any recipe. It has a light, citric flavor and lends itself well to salad dressings and adding flavor to steamed vegetables.

White rice vinegar - What is White rice vinegar?
White rice vinegar is a colorless liquid, higher in vinegar content and more similar in flavor to regular vinegar. Having said that, it is still less acidic and milder in flavor than regular vinegar.
There is also a hint of sweetness that comes from the glutinous rice. White rice vinegar can be used in stir-fries, particularly sweet and sour dishes, and is great for pickling.

Wine Vinegar - What is Wine Vinegar?
Just like wine, wine vinegars can be red or white and just like wine the quality is determined by the type of wine used. Fine vinegars come from fine wine and are made the slow , traditional way in oak barrels. They are matured in wood for periods ranging from a few weeks to one to two years.
Generally speaking red wine vinegars are aged longer than those made from white wine. The very best wine vinegars are made in relatively small batches, they have fine balance and subtle , complex flavour. They are characteristically rich and mellow.
Commercially produced wine vinegars are of an inferior quality, using average wine and faster production techniques that remove a lot of the more subtle flavours in the wine. Many commercially produced wines are still very good, and as with so many things, the price reflects the quality



Less gas
If you are a bean lover, but you don?t like the gas that beans gives you, try this little trick. Using apple cider vinegar, soak your favorite bean (or split pea or even garbanzo beans!) in the vinegar overnight. Rinse the beans completely. Works great!
Pasta
If you put a few drops of vinegar in pasta as it boils, the starch is cut way lower. This makes the pasta less sticky and makes it so much easier to handle.

Egg yolk substitute
If you are in the middle of baking and you find that you are running short on egg yolks you can substitute one tablespoon of white vinegar for each egg that you are short for the same great results!

If you are allergic to eggs, use a tablespoon of vinegar as a replacement for eggs in cakes, muffins, brownies or cookies for a great taste that you can eat!

Scrambled eggs
When scrambling eggs, add a tablespoon of vinegar to your mixture to boost the flavor of your eggs. While milk makes your eggs fluffy, vinegar adds zest.
Poached eggs
If you are poaching eggs, add a tablespoon of vinegar to the water. This helps the egg keep it shape while not absorbing any of the vinegar.
Hard boiled eggs
Add just a splash of vinegar; a tablespoon is usually the trick, to the water when you are hard boiling eggs. If one happens to crack, it will not spill out of the shell.
Plastic containers
If you are having problems getting the smell of your egg salad or tuna out of your plastic containers rinse with vinegar and then wash with soap and water.
Coleslaw
Vinegar added to your coleslaw mixture (about one tablespoon per pint of slaw) is a secret ingredient for many restaurants.
Wilted vegetables
You can freshen vegetables using vinegar. Soak your wilted vegetables in a quart of cold water and mix in a tablespoon of vinegar then pour over your vegetables so they can ?soak? it in.
Hand odors
It is best to wash your hands with vinegar, after using onions, peppers or cabbage it will remove the smell from your hands.
Salad dressing
Are you short on salad dressing and dinner is about ready? Use vinegar and olive oil to create a tasty salad dressing for any occasion. Another favorite salad dressing that is easy to make is wine vinegar. Simply mix 2 tablespoons of vinegar with 1 teaspoon of dry red wine, shake, and serve!
French fries
If you want to introduce a new way of eating French fries, serve them with a dash of vinegar to brighten up the taste!
Buttermilk
Are you cooking for the holidays and you have run out of buttermilk? You can make buttermilk. Add a tablespoon of vinegar to a cup of milk and let it stand 5 minutes to thicken. Recipe fixes fast with vinegar.
Lemon replacement
If you don?t have a lemon to fulfil the recipe you are using, use vinegar. You can substitute ΒΌ teaspoon of vinegar for 1 teaspoon on lemon juice. Tastes similar!
Firmer jello
Does your jello melt away in the summer? Try firming up your jello using vinegar. Add one teaspoon of vinegar with every box of jello to keep your jello firmer.
Fluffier rice
If you like fluffy stick free rice, add a teaspoon to a tablespoon of vinegar to your rice when it boils. The amount of vinegar that you are adding depends on the amount of rice you are cooking.
Tenderiser
Use vinegar when cooking as a tenderiser for great results! Add a tablespoon to water when boiling ribs or meat for stews, and you will find that even the toughest meat will be so tender you can cut with a fork, or that it will fall off the bone!
Homemade bread
For a shiny crust on homemade bread and rolls use this trick: just before they have finished baking, take them out, brush crusts with vinegar, return to oven to finish baking and you will be amazed at the shine!
Olives and pimentos
Olives and pimentos will keep indefinitely if covered with vinegar and refrigerated.
Ketchup
Do you use a lot of ketchup in your home? Add vinegar to your ketchup to make it stretch out longer while still tasting great!
Canned fish
Are you tired of eating canned fish and shrimp that doesn?t taste fresh? Use a mixture of cooking sherry and two tablespoons of vinegar to spruce it up!
Fruit salad
Add a spoonful of vinegar to fresh fruit salad to keep the flavor alive as served.
Ham
When you are cooking a ham add a couple of teaspoons of vinegar poured over the top to cut the salt back for a great tasting ham.
Tender fish
For a sweet and tender fish, soak your fish in a vinegar and water mixture for at least an hour.
Lemon and fish
Instead of using lemon on your fish, use three or four teaspoons of vinegar instead of lemon when baking your fish for a great taste.
Rubber bones
For a great trick to show your kids try this. Turn a chicken bone into rubber by soaking it in a glass of vinegar for three days. It will bend just like rubber!
Uncooked ham
You can rub vinegar on the cut end of uncooked ham to prevent mold while you store in the refrigerator.
Potatoes
Prevent discoloration of peeled potatoes by adding a few drops of vinegar to water. They will keep fresh for days in fridge. You can peel potatoes in the morning and use them in the evening without them turning colors.
Peppers
If you have a great garden and would like to preserve your peppers use this method. Put freshly picked peppers, clean and sliced in a sterilized jar and finish filling with boiling vinegar. With in just a few days you will have great tasting peppers.
Sour cream
If you are serving dinner and you ran out of sour cream you can make your own. Homemade sour cream, blend together 1-cup cottage cheese, 1/4-cup skim milk, and 1 tsp. vinegar. Wonderful quick fix that you might even want to use all the time.
Lumpy icing
Have you been making icing but always have problems with it being lumpy and too sweet. When making your own icing, prevent sugaring by mixing a drop of vinegar in the cake icing.
Soup
If you like to make your own soup, get the most out of your soup by using vinegar to extract the calcium from the bones in your soup to create a healthy soup for your family. There is no vinegar taste either!
Leftovers
A frugal kitchen chef uses the leftovers in the bottoms of the jars of ketchup, mustard, and mayonnaise and mixes them with vinegar and a little bit of spices like garlic and onion to create the tasty salad dressing.
Calcium drinks
Create your own calcium drinks by using eggs shells. Rinse empty eggshells, and then soak in vinegar until they are dissolved. This mixture is high in calcium.
Every home has smells, from the children, from cooking, from the pets and some are just there. You can get rid and neutralize odor using vinegar. Your home can smell fresh and clean everyday! Read on for some great ideas in regards to vinegar use in the home. While you may find that vinegar can cure the ?smell? of many odors in your home, this is a short listing to give you an idea of how to start using vinegar.
Cooking smells
Using one teaspoon of vinegar with one teaspoon of baking soda combined with one cup of water in a spray bottle will keep your home air fresh after frying or cooking in your kitchen. Just spray a little in the air to cut grease odors.
Pet odors
Do your carpets smell like a cat or dog? Use one-cup water to one-cup vinegar in a spray bottle and mist over the carpet.
Smell absorber
Using a pan or bowl, fill with vinegar and place in the room that has a smell. No matter what the smell, after twenty-four hours the smell will be absorbed into the vinegar and your room will be fresh once again! This works great for a burnt smell of food.
Smoke
If you have a smell of fire in your home pour vinegar on white bread and place around the house on plates. This bread and vinegar mixture will absorb the odor of fire and smoke. This method even works to get out smells of fresh paint!
Odor trick
To remove an unpleasant odor while releasing a fresh scent, using a bowl of vinegar placed in the coolest side of the room, put a oil warmer or scented candle in the other warmer end of the room and the fresh scent will be pulled into the room while the unpleasant odor is pulled out.
Smoke on clothes
To remove smokey odors from clothes; hang them in the shower with vinegar in the bottom of the tub. The rising steam from the vinegar and water will pull the smoke right out. Another way to remove the smell of smoke in clothes; add two cups of vinegar to the wash cycle of your laundry.
Smelly drains
If your kitchen drains or your bathroom drains smell, pour a cup of vinegar down the drain once a week, and don?t run water through for about an hour.
Onion odor
If your hands smell like onions, rub vinegar over them like you are washing your hands.
Jars
To get the smell out of old jars so you can reuse them, rinse well with vinegar, and then wash with soap and water.
Kitty litter
To keep the kitty litter box smelling fresh rinse with vinegar every time you change the litter in the box.
Cabbage
When cooking with cabbage, add a cup of vinegar to the water to eliminate the smell of cabbage in the house.
Skunk odor
If your pet has had a run in with a skunk rub vinegar over your pets fur to absorb the odor