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This is my first Instructable and English is not my native language.
So please bear with me and my poor spelling :-)
I will show how to make your own Raspberry Vinegar to spice up your salad, marinate, desserts/afters etc.
So please bear with me and my poor spelling :-)
I will show how to make your own Raspberry Vinegar to spice up your salad, marinate, desserts/afters etc.
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Signing UpStep 1Ingredients
- 300 gr frozen (or fresh) Raspberry
- 165 gr white Sugar
- 365 ml of vinegar (I use Cider Vinegar)
- 1 tablespoon of dried yeast
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At university I learned that vinegar is made first with an alcoholic yeast fermentation of whatever sugar (from fruit, malted grain etc), then the vinegar fermentation from a bacterial culture. This could happen in the same vat or bowl.
I have made good wine, but never vinegar.
I think your recipe works because you made raspberry wine then added vinegar, or maybe picked up the vinegar bacteria from the air or the utensils.
May I suggest some modifications?
1) I would dissolve the sugar in a bit of water then add to the raspberries. Let it rise to room temperature. This is the mixture for the "wine" part.
2) Add some wine yeast per the packet's instructions, not bread yeast. Ask a home-winemaker for advice.
3) Add a "Mother of Vinegar" found at the bottom of a bottle of good vinegar. It looks like a cloudy layer or blob in the otherwise clear vinegar at the bottom. You can buy Mother of Vinegar at health food stores, and once you have it, it can be reused for the next batch.
4) Don't seal you bottles for at least two weeks. Even then, pressure can build up in the bottle, so periodic loosening is a good idea. You could use a winemakers' "airlock" to let the bubbles out.
Raspberries alone are not high in acid, so I can see that adding a bottle of vinegar might make up for this. But as it could also be the source for the "Mother", I wouldn't heat it up as that could kill off the good bacteria.f
I'm going out right now to get some fresh raspberries!
From my beerbrewing experience I now, that wild fermentation can make your "brew" bad.
I newer thought of the idea to use a mother from a bought winegar - thanks for the tip. I will try that when making the next batch.
Combine with an airlock like http://candlewineproject.files.wordpress.com/2009/12/airlock.jpg
we keep control of bacterias going in to the bottle during fermentation
Even though above first try turned out good and was made with normal items from my household. But when making food control of the process is always important.
My understanding is that the vinegar is made from wine or fruit wine or beer using the mother. Or the wine/beer is fermented at the same time as the vinegar. I understand that Balsamic is made from boiled grape juice into which the yeast AND the mother are introduced and fermented for years.
Yes, airlocks are good unless you are lucky with wild fermentations. I plan to use a pure yeast and mother combination.
I ran out and got 10 Kg of raspberries and a Riesling wine kit. I'll come up with some way of mixing up the batch then fermenting. I have a mother from some Gewurtztraminer Vinegar from the Okanagan in BC, Canada.
I also ran out and spent $50 CAD for two small bottles of good raspberry vinegar. One is German Himbeer and sour and awesome, the other is Italian and made in the Balsamic style. It is sweet and awesome.
Yours was the best recipe I found on the internet. All of the others are just flavoured vinegar. Thanks!
It would be helpful though to put what KIND of yeast you are using; in the United States there are several kinds available at the grocery store, and someone might use the wrong kind.
It is produced by http://danisco.com but unfortunately I haven´t been able to find any information about this product on their homepage