making vinegar...

[thixle]

I really tried to search I have Braggs raw, organic vinegar with "the mother." How do I make more vinegar from it? I was thinking 1 part vinegar to 3-5 parts homemade qince wine (ugh, it's 2 years in and too strong to drink!)... But, do I have to start with alcohol, or can I use just apple/pear juice to perpetuate it? Basically, do you have to add the mother to alcohol, or will the mother work on juice? Possibly WIC juice?

[scorch_dc]

:

We just made our first batch of apple cider vinegar from apples we pressed in October (naturally fermenting for several months on our counter)...but I wondered about making more as this runs low. If I can take some of this batch and add more cider will it work as a mechanism to speed up the process, or will I need to start over from scratch.

Interested to hear your answers!

[saratc]

But, do I have to start with alcohol, or can I use just apple/pear juice to perpetuate it? Basically, do you have to add the mother to alcohol, or will the mother work on juice? Possibly WIC juice?

You can perpetuate it with juice. I used Braggs as a starter to make my own cider vinegar. I didn't know the proportions, so I used equal parts Braggs and equal parts apple cider. It took a few weeks to completely turn into vinegar.

I wondered about making more as this runs low. If I can take some of this batch and add more cider will it work as a mechanism to speed up the process, or will I need to start over from scratch.

You definitely can use the existing batch as a starter. Works just like using sauerkraut juice to make sauerkraut instead of whey.