Is anyone making malt vinegar? I live in Dun Laoghaire and i curing beef to make biltong. i am looking for some malt vinegar 2-5L.
When living in Germany, Yes I used to make MV! It was easy enough to buy a "Vinegar Mother" culture to add to your beer or cider or wine.
In .de you could NOT buy Malt vinegar, they only had white stuff for salad dressings. When you told them it was for your chips(already pre-salted ???) they looked at you like an imbecile.
If you REALLY wanted to upset them:
Just ask for "Steak, Chips and an Egg on Top please". They ONLY eat eggs for brekky!!
Not found a source of a vinnegar mother in .ie yet ( but then again not looked! )
Process is basically simples:
Use old plastic milk bottles (2 or 2.5 L), punch a few holes in one of the flat sides, half fill with booze and innoculate with the mother and then lay horizontally for the mother to work her magic!
Wait and sniff!! (Repeat)
Eventually you will get a nice dry vinegar. In order to concentrate it I think you need to evaporate it but never done this.
Google up "Balsamic Production"
I've never even thought of making my own vinegar when it's 53cent per half pint in tesco
Musgrave?
Musgraves is good if you've got a business card. But I borrow one, and I got some good stockpots for use as a copper there.
If you make malt vinegar yourself, I presume you don't hop it, just make a malt only wort, and leave it to ferment with the kind of yeast you wouldn't introduce your beer to? And what about the colour? I presume a pale malt only wort would produce a clearer vinegar....
Can of WORMS!
Quote from: Will_D on May 09, 2013, 10:45:57 PM
When living in Germany, Yes I used to make MV! It was easy enough to buy a "Vinegar Mother" culture to add to your beer or cider or wine.
In .the you could NOT buy Malt vinegar, they only had white stuff for salad dressings. When you told them it was for your chips(already pre-salted ???) they looked at you like an imbecile.
If you REALLY wanted to upset them:
Just ask for "Steak, Chips and an Egg on Top please". They ONLY eat eggs for brekky!!
Not found a source of a vinnegar mother in .ie yet ( but then again not looked! )
Process is basically simples:
Use old plastic milk bottles (2 or 2.5 L), punch a few holes in one of the flat sides, half fill with booze and innoculate with the mother and then lay horizontally for the mother to work her magic!
Wait and sniff!! (Repeat)
Eventually you will get a nice dry vinegar. In order to concentrate it I think you need to evaporate it but never done this.
Google up "Balsamic Production"
Hmm you weren't up North then I take it, malt vinegar is used in pea soup, which I found quite strange, but none the less it was there.
Fried eggs, we used serve them with a ratsherrentopf, basically a mixed grill. Fried eggs were normally served with a green gherkin, they go really well together.