My current question deals with Mollison's Human Nutrition and Fermentation. I tried the health vinegar recipe in Mollison's book. As far as I'm aware, this is the only recipe for specifically "health vinegar" that I have come across. But perhaps it is just one example in a category of similar recipes? The recipe is a sugar/water solution where pieces of toast are floated over top and yeast is sprinkled over them. Over time, the solution digests and sinks the bread. The vinegar is ready, I read, once the bread has sunk. I started explaining my situation in my first ever post, in the Introduce Yourself Here section, that "I attempted it and have the idea that it might be off, not right, unworthy/hazardous to taste." Has anyone attempted to make this "health vinegar"? Mine smells strongly alcoholic, like a liquor. The best answer I have is that even though the allotted time for the recipe has passed, the bread has not yet sunk to the bottom of the container because I'm making it in the cold of winter. Maybe it is still producing alcohol and has yet to form acetic acid. Any thoughts, here?
Brianny; I bought a gallon (3.7853 liters) of Organic apple cider at the health food store, and also bought a quart ( .9463 liter) of apple cider vinegar, supposedly with the "mother" in it, although it appeared to have had it's development arrested, or, perhaps it ceases growth when the cider turns acidic and has no more of the "food" the "mother" prefers. I put one fourth of the cider in a quart mason jar with a tablespoon of the vinegar and secured a coffee filter over the top with the canning ring. Both the large jug and the mason jar now have "stuff on top of the liquid. The jug has small green-topped pimple-like growths covering the whole surface while the Mason jar has what looks more like what I'd call a "mother" I used a long straw immersed under the growths in the jug to sip out the cider. It tasted about the same as it did before the "pimply" mold. The Mason jar's contents, using the same tactic, tasted just slightly more acidic, and, after a few moments, I noticed a very slight "Buzz" which took me by surprise. Hmmmm. There is much to say about the benefits of real Apple cider vinegar and the "mother" within it, but I won't go into that now, as you are probably well versed on that subject. If not, much has come to light on it since my mother first expounded her beliefs to me on it and you can Google it on the internet. As far as using sugar water to make vinegar, I reckon if it's unrefined, it'd be alright. In "Nature", "different times for different climes"...Uncle Ben Concerning your question, You're probably right. As far as I know, it will go through the alcoholic stage before it turns to vinegar. Love is the answer Uncle Ben
Thank you for this post. Apple cider vinegar has really positive effects on our health on our body. It is the same flacourtia indica who helps in boosting immune system.
