I was very excited when my vinegar of mother arrived from Northampton Wine and Beer this week. After not being able to find a Canadian source after much scouring of “the internets” I was very happy to come across an American source that would ship across the border. Mark Larrow provided wonderful customer service – just know that if you pick the 1st class (ahem cheaper) shipping with no tracking they will not guarantee your order, but mine arrived shipshape in a week.
I immediately ran into the sunroom to check it out in bright light, you can see above the little hunk of mother floating at the bottom (photo in hand below). In my research about wine vinegar one of the comments repeated often was about using vinegar that you like to drink. As such I knew my first batch would be made from a Creekside Laura’s Red from down the highway in Jordan Station. Most sites recommend making your vinegar in a crock with a plastic spigot in the bottom, as the new mother forms on top and some people like to keep a perpetual pot going, but since I still haven’t managed to procure one I used a large glass jar (about a gallon) and I’ll wrap it with a towel and just leave it for the full three months without adding additional wine to maximize my chances for first success and hopefully growing some new mother for use in the next batch(es).
Photos follow below, jar of vinegar and mother added with some water and wine to the jar which was covered in a few layers of cheesecloth and is now resting comfy and warm wrapped in a towel on the upright freezer. I’ll let you know in three months how it turns out.