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Mother of Vinegar - Apple Cider
Mother of Vinegar - Apple Cider

Our Price: $11.95

Quantity in Stock:6


This cider mother of vinegar is perfect for making up to 1 quart (32 oz.) of cider vinegar. Directions: For hard cider 8%-10% ABV, add 8 oz. of mother to 16 oz. of hard cider to make 24 oz. of vinegar. For hard cider 11%-16% ABV, add 8 oz. of mother and 8 oz. of water to 16 oz. of hard cider to make 32 oz. (1 qt.) of vinegar. Place in glass, wood, or food safe HDPE plastic with a removable top or holes allowing for aeration. Cover holes or open top with cheesecloth to prevent insect infestation. Allow to sit 6-12 weeks. Best temperatures are 80-85 degrees Fahrenheit. You can reuse the new mother from your vinegar. As the mother gets larger and larger, it will make vinegar faster and/or accommodate larger batches.

If you want to use cider that has sulfites, you must neutralize them with a teaspoon of hydrogen peroxide. Vinegar production is sped up by exposing the inoculated wine to oxygen.

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