Maischewerk Vinegar Mother Duo Apple & Red Wine, 100 ml Starter Culture Each
Maischewerk Vinegar Mother Duo Apple & Red Wine, 100 ml Starter Culture Each
Price incl. VAT, plus shipping
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What’s in the set
- Joenos Vinegar Mother Apple, 100 ml starter culture for vinegar €16,18(Unit price: €161,80/l)
- Joenos Mother of Vinegar from Red Wine, 100 ml Starter Culture €21,18(Unit price: €211,80/l)
Bought separately (sum of current single prices): €37,36
Set price: €33,50
You save €3,86 compared with buying the items separately.
All prices incl. VAT, plus shipping. Shipping
The vinegar mother duo is for you if you want to make your own vinegar, and in two varieties at once: apple vinegar from a fermented apple batch and wine or red wine vinegar from wine. The set consists of two parts, one of each: the Vinegar Mother Apple and the Vinegar Mother from Red Wine, both as a live starter culture of 100 ml. That way you have both cultures together in one order and can start two batches side by side. You will also need the fermented apple batch, the wine, two vessels and cloths to cover them.
The combination follows the base drink: the Vinegar Mother Apple is intended for vinegar from an apple batch, the Vinegar Mother from Red Wine for wine and red wine vinegar. In both, acetic acid bacteria are at work, gradually converting the alcohol into acetic acid with oxygen from the air. Both batches need air, warmth and patience. And because you can keep back part of each batch as the mother for the next one, it doesn't stop at a single batch.
Included in the set
- 1 × Joenos Vinegar Mother Apple, 100 ml starter culture for vinegar (Item no. SKU-100108): live culture of acetic acid bacteria that converts the alcohol in a fermented apple batch into acetic acid, for your homemade apple vinegar.
- 1 × Joenos Vinegar Mother from Red Wine, 100 ml Starter Culture (Item no. SKU-103099): live starter culture from red wine, with which you make your own wine or red wine vinegar from wine.
How to use the set
- Prepare the base drinks: a fermented apple batch for the Vinegar Mother Apple, wine for the Vinegar Mother from Red Wine. Dilute stronger wine with water beforehand to 5 to 8 % vol, because from about 12 % vol the bacteria stop working; pure alcohol or heavily sulfited wine is not suitable.
- Put each vinegar mother with its batch into a separate vessel, a wide-necked one for the wine.
- Leave the vessels open and only cover them loosely with a cloth. The bacteria work at the surface and need oxygen, so don't fit an airlock.
- Leave them to stand in a warm, quiet place; about 20 to 30 °C is specified for the Vinegar Mother from Red Wine. Depending on the conditions, it takes several weeks until vinegar has formed.
- Then keep back part as the mother for the next batch. You can reuse the new vinegar skin that grows back on the surface for this.
Free shipping within Germany, because the set costs more than 29 €. If a discount code brings your cart below 29 €, the checkout charges the normal shipping.