Malt Vinegar. [using Malt]

mother of vinegar is laughing at us

Making my Malt Vinegar.  [using Malt]

 I put 10 litres of cold water into a 23 litre brewing vessel
 In a large pot  I poured 2 litres of water, 1.25 kg of malt and simmered the mixture for 20 minutes.

The start of the Malt Vinegar
 Do not leave unattended....
 I then dissolved 8 cups of white sugar in the hot malt. and left it to cool.
 I measured the malt / sugar mixture, added it to the brewing vessel.
 and added cold water to make the total brew up to 19 litres.
 I put the lid on and added an air lock.
 15th November
 I added 2 teaspoons of , Super 6, ultra-pure yeast/leuver. I got it from our local, Bin inn. I didn't add it until late afternoon, I then gave the mixture a big stir up to add oxygen.
 17th November
 Brew is starting to fizz
 18th November
 Brew is really fermenting well now. The airlock is working well. All is good.
 22nd November
 Brew is still fermenting. All is good.
 24th November
 Fermentation has stopped, that would be what I would have expected. I will leave it a few more days.

brewed and ready for "Mother" to take up home
 27th November
 Racked off the malt brew into the Black container where the Vinegar will be made.
 I then added two bottles of raw Lager Vinegar to the malt brew. The last two bottles I syphoned off the Lager Vinegar was murky, should be good to start Mother of Vinegar growing.
 I then started off another malt brew in the same container without washing it. I will post back on how long it takes to start to ferment.
 Wow, this only took 2 hours to start. I meant to get a hydrometer reading, but it is a bit late now.....next time....
 2nd December
 A skin has formed over the malt vinegar .It did not break when I touched it, it has to be "Vinegar Mother.
 10th December
 Mmmmm starting to smell like vinegar, tastes a bit insipid, but malt vinegar, is developing....
 30th December
 This is still developing well, has a bit to go yet....
 7th January
 The 1st mother has sunk, it is not ready, I may have to add alcohol to this yet. If I do it will be, gin.
 I have a few old bottles kicking around the house.
 12th Jan.
 Coming along well, it has grown another "mother of vinegar over the top. I have another lot to make vinegar, waiting for that barrel. I will just have to draw some off and start it in another barrel.
 15th Jan.
 I decided to syphon off the vinegar into another barrel. It added oxygen for a final mother to grow.
 It also gave me a barrel pour my other malt alcohol into, I did not wash it.

Malt Vinegar
 19th Jan.
 The new lot of vinegar has taken off, my husband is moaning it smells already, I am rapt. I am wanting to get both lots bottled up.
 25th Jan.
 The Vinegar Mother has grown over the top of the first lot again, once this has sunk I will be bottling it.
 The second lot has a Mother over the top as well.
 19th Feb.
 The first lot of malt vinegar is ready to bottle.
 The second lot is looking great.
 I did not need to add any gin to these vinegars.
 I went to bottle this brew the next day, only to find it had another "mother".
 27th Feb.
 I took another look at it today, had a taste test.....YUMMMM
 well pleased.
 Maybe will be repeating this after all.
 The vinegar lends itself to sauce, cost wise it is very good.
 Not a top class product, Top class vinegar will require the dark stout malt.
 The colour of this vinegar is not as good as the malt vinegar that was made using the dark stout malt.
 I will set about making a huge brew, using two lots of Bin Inn malt and one lot of dark stout malt next time. I will call it, Double malt vinegar.
 3rd April
 I bottled the second lot of vinegar today. Took forever to get this lot finished.
 I won't be brewing two separate lots again. I will seek out a larger food grade plastic container. Maybe look at making four lots at once, that would keep 2 families in vinegar for the year.
Posted 14th November  by jellybeans