Guest guest Posted April 30, 2009 Report Share Posted April 30, 2009 Hi, I have a question on wine vinegar. More than 7 months ago, i tried starting a batch by putting red wine, mixed with some " aceto balsamico " (wine vinegar), which is, according to the label, non-pasteurized, in a glass jar, covered with a cloth. It has been sitting in the cellar till now, but hasn't yet developed a scoby on top, nor does it smell quite sour, like the store-bought vinegar used as starter does. As it still smells winey, and not bad, i assume it's safe to consume; but it is not really vinegar as i would like it. Does wine vinegar make a scoby? The store-bought vinegar also doesn't form one - does that mean it may be pasteurized, even if the label does say it's not? And most important, how to get it to develop a scoby, if necessary, and how to let it become more acid? Thanks, Maarten Quote Link to comment Share on other sites More sharing options...
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