Mother of vinegar for vinegar production

Ingredients for 1 servings:

• 100 ml vinegar (apple cider vinegar), naturally cloudy
• 100 ml water
• 1 tbsp honey, not too little

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Mix unfiltered apple cider vinegar (important; filtered vinegar won’t work) and water, then add the honey. Stir everything well, pour into a screw-top jar without a lid, pull two nylon stockings over the top, and place the mixture in the sun. After about 2-3 weeks, you’ll see streaks in the vinegar water; this is the mother of vinegar. After about 4 weeks, the mixture is “ready.” Pour it into a storage jar with about 2 liters of wine (depending on your taste), place two folded paper kitchen towels over the opening (so that the opening of the jar is covered), pull two nylon stockings over the top, and let it stand in a warm place. A skin will form that will gradually thicken. This is the mother of vinegar; you can reuse it practically indefinitely. Always use the same mother of vinegar for each type of wine—for red wine vinegar, use the mother of vinegar infused with red wine, and for white wine vinegar, use the mother of vinegar infused with white wine. However, you can convert the white wine mother of vinegar into the mother of red wine vinegar. If the jar smells like acetone, that’s right; the mother of vinegar is working. The vinegar is ready to drink after about three months, but the longer it’s allowed to stand (age), the better it will be. The acidity of the vinegar roughly corresponds to the alcohol content of the wine used, so it may need to be diluted first. It also won’t clear; special filters are needed for that. But that’s perfectly normal.