Vinegar

Description

A byproduct of yeast and bacteria. Used as a preservative, addition to food, and a source of acetic acid.

Production

Natural

To gain vinegar from no culture or Mother of vinegar requires a container (preferably glass) which is filled with a mix of water and fruit pulp and left open in a dark place with a cloth covering it to prevent pests ruining the process. The water inside then needs to be replaced once a week for the first month at least at which point it is left for another 5 months as it develops a distinct smell of vinegar and a culture of the acetic acid slowly developing in a thick layer called the Mother of vinegar which can then be used to produce further batches.

What to avoid

Any mold-like growths or patches would mean that the vinegar is contaminated and should be discarded

Already grown culture

To make use of a Mother of vinegar, the bacteria must be fed with the same mixture used in its natural aquirement, or any wine-like alcohol, which will create a distinct alcohol vinegar

What to avoid

Underfeeding or overfeeding the bacteria may result in vinegar of worse quality