Joenos Mother of Vinegar from Red Wine, 100 ml Starter Culture

This mother of vinegar is a living starter culture from red wine. It holds acetic acid bacteria that convert alcohol into acetic acid in the presence of oxygen. With it you turn wine into your own natural vinegar, without accelerators, but with the time the bacteria need.

Here is how you go about it: put the mother of vinegar with wine into a wide-necked vessel, cover it loosely with a cloth (the bacteria need oxygen, not an airlock) and let it stand quietly at around 20-30 °C. Over a few weeks vinegar forms, and a new vinegar skin grows on the surface, which you can reuse for the next batch.

Important: wine that is too high in alcohol slows the bacteria down. They work best in a base of 5 to 8 % vol; from about 12 % vol they no longer make progress. So dilute stronger wine with water beforehand to 5 to 8 % vol. Pure alcohol or heavily sulphured wine is not suitable.

• Contents: 100 ml living mother of vinegar from red wine
• For: your own wine or red wine vinegar
• Use: set up with wine, cover loosely, let it mature at 20-30 °C
• Brand: Joenos