The spores aren’t strictly harmful unless you have a mold allergy and disinfecting the entire room would be excessive. But there is a lot of information in books and the Internet that is false. I used a red wine mother as starter, which is why it’s pink instead of white. As the bacteria grow and produce vinegar, the mother can get heavier and heavier until it sinks. One concern I have is the impact of sulphites on the process. Over the next couple of weeks, a gelatinous disk will form on the surface of the vinegar. 3 cups apple juice (pressed, not from concentrate) It all smells fine – like cider vinegar. I recently had a fire that reached a few hundred degrees. 3.5 weeks seems like not enough time, though. According to Karen Wright, Certified Nutrition Specialist at Metro Integrative Pharmacy in NYC, that unsightly mass is actually called "the mother," because of its reproductive qualities. I have some good champagne that’s gone flat, so trying to figure out if I can make good vinegar from it. Hi Alison, let me try to answer each question: 1) When you steeped the raspberries in the cider vinegar, it added sugar from the fruit. It is your choice on what to do with the mother. If a gelatinous blob forms on the surface of your vinegar, this is cause for celebration rather than worry. The flavor does not have to be intense–keeping it fermenting longer can have a combined effect of fermentation and aging so that the aging reduces the sharpness of taste. You have to wait for the mother to form and finish etc. The recipe says to combine it in a jar with a tight fitting breathable cloth over the top and put it in a dark place for several months. That might make it less of a problem though it is a pity to do that to a legacy vinegar barrel. If the mother on the top is white and breaks easily, it could still be a mother just some strains don’t produce a solid blob. Is that normal? It does smell good like vinegar. This apple cider mother of vinegar is perfect for making up to 1 quart (32 oz.) And how do I know if she is ready to sleep when placing her in the jar? I have added mother after 24 hours of yeast innoculation. So you’ve made your first batch of homemade vinegar successfully. I had mold on a vinegar I was making from a mother and apple juice. Between social media influencers who use their platforms to constantly promote different products that they claim will change your life and so many different diet and wellness trends, it can be hard to keep up with the health industry. Weird question, but would you ever divide up a mother to put into two different jars? If slimy they are mothers, if fuzzy they are mold. (Gross, but there it is.) Hi, yes that is ok, but the wine will eventually ferment to vinegar unless it is sealed airtight. My idea was to build a barrel like this one: http://cdn.biologydiscussion.com/wp-content/uploads/2016/10/image_thumb-345.png. If your friend wants standard 5% vinegar the alcohol should be 6% ABV that way the dilution by the vinegar works out. Usually a mother should form easily after one is disturbed. I have a fresh batch of red wine at approximately 12.5% abv; not sure about the pH or acidity at this time. To age vinegar in a barrel, should I pasteurize it first to avoid growing mother in the barrel? Once mold invades a mother it cannot be saved since the spores spread everywhere even if you remove the mold. The “mother” is an essential ingredient of unfiltered apple cider vinegar (such as Braggs, developed by Paul Bragg, a nutritionist). If it is above 4, unfortunately bacteria have probably taken hold and you have to dump that and start over with raw vinegar. Adding 1/2 tsp of hydrogen peroxide per 750 mL bottle of red/white wine usually does the trick. The SCOBY batch with the mother also smells much more funky and sour even though it tastes sweeter than the GTs batch. Thank you! The only way to know is to check the acidity by titration or send it to a local wine lab. I got the mother from an all natural, unpasteurized apple cider vinegar. The mother is usually found in unrefined and unfiltered versions of apple cider vinegar, which can carry more benefits than the filtered varieties. A purple tint is not uncommon for mothers of vinegar though it is usually colors with the liquid it forms on. You need to buy pH electrode storage solution for safe storage and pH 4 and pH 7 testing solutions for calibration though to keep accuracy. I had not grown such a good mother ever before and for me what changed it was a friend gave me unsprayed proper cooking apples and i had just been using the ones from the store before that. I’m currently infusing a blueberry Thank you so much in advance..can you please email me and let me know what to do…thanks again. Can you store the mother in the refrigerator? Is my vinegar batch ruined? Hello! Any idea what i could have done and what i can do to remedy it?! Just kidding, it’s no big deal. I don’t know what you mean by fuzzy versus slimy regarding mould, can you please elaborate? A vinegar mother is a symbiotic culture of bacteria and yeast that work together to make yummy vinegar happen. I have a mother of vinegar that I received from a relative about 10 years ago. Hi i have a 12 month old balsamic mother of vinegar i have kept it feed with wine now how long can u keep it in a wine barrel for i read 12 years and do i cap it and leave it be thanks kerrie. Straight to my vinegar or will it keep and how do we when! Month after restarting my mother or it may also buckle due to the higher pressure! Not a silly question and in fact, a very old wine barrel started leaking at the of., making white distilled ( spirit/alcohol ) vinegar at room temperature, it won ’ t noticeably raspberry flavour do. 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