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Can distilled apple cider vinegar be reconstituted by replacing the mother?
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What is the difference between distilled white vinegar and apple cider vinegar?
Apple cider vinegar is made from fermented apples and an ingredient called 'mother' to help the process of turning it into vinegar. White distilled vinegar is distilled alcohol.
Where does distilled vinegar come from?
Distilled Vinegar comes from Europe. Europe is notorius for getting lots of vinegar from your mother. Otherwise it comes from the vinegar plant located in warm climates across southern europe in countries such as italy, Spain, Greece, and sweeden.
Where does distilled come from?
Distilled Vinegar comes from Europe. Europe is notorius for getting lots of vinegar from your mother. Otherwise it comes from the vinegar plant located in warm climates across southern europe in countries such as italy, Spain, Greece, and sweeden.
Is vinegar made from a fruit?
Most are. There are a variety of vinegars available on the market. The more traditional are balsamic, malt, and rice vinegar. In the US, white/distilled vinegar and apple cider vinegar are the biggest sellers, and are used for some food preparation methods, and for cleaning.All vinegar is made from oxidized ethanol by the means of acetobacters (acetic acid producing bacteria). With all vinegars, the fermentation process is allowed to continue until a mother is formed. The mother is a slimy mat or colony of these acetobacters, and mothers are typically kept and added to other patches to speed up the process.The sources of various types of vinegar:Balsamic Vinegar - wine made from Trebbiano and Lambrusco grapesWine Vinegar - any variety of red or white winesMalt Vinegar - beerRice Vinegar - rice wine (saki)White or Distilled Vinegar - wood alcoholApple Cider Vinegar - fermented apple juiceKeep in mind that all wines (beer included) are derived from fruits. As relates to beer and saki, the fruits used are barley and rice. White vinegar is the only exception to the fruit rules, but vinegar can be made from any fermented product.
What is the smelliest type of vinegar?
Any type of vinegar with the "mother" still in it, such as apple cider vinegar. Although the mother does make it very nutritious. It just stinks really bad.
What is the difference between cider and distilled vinegar?
Apple cider vinegar is made from fermented apples and an ingredient called 'mother' to help the process of turning it into vinegar. White distilled vinegar is distilled alcohol.
Can you substitute coconut vinegar for apple cider vinegar?
Yes, you can. Coconut vinegar is similar to other vinegars, and also includes "the mother," or organism culture often touted as a benefit of apple cider vinegar.
What can you put on your mother cats nipples to stop kittens from nursing?
vinegar
What is the difference between the undiluted apple cider vinegar and unfiltered apple cider vinegar?
You mean, the difference between unfiltered and filtered apple cider vinegar. All bottled vinegar would at least be strained to remove chunks of mother and fruit flies. Filtering would imply greater removal of sediment and mother particles.
Do the apple cider vinegar tablets work as well as the liquid form?
Unfortunately not.. You need the liquid stuff which contains enzymes from the "mother" of the cider vinegar.
What is the slime at the bottom of the vinegar jar?
The "slime" at the bottom of the vinegar jar is called "the mother" it is where the base of the vinegar comes from and it takes approximately 1 year for it to form. It is made from actual wine, red, or white depending on the type of vinegar you want to make.
What is a 'Vinegar Plant'?
In centuries past a "vinegar plant" was a way for a thrifty housewife to easiily replenish her vinegar stores-- picture having your own little vinegar factory in your kitchen. The "mother"-- a cloudy, cobwebby like material found in unpasturized vinegar--formed from acetobacter bacteria-- was a key component of a vinegar plant. To make a vinegar plant, you'd feed the vinegar "mother" with some brown sugar, then in a separate vessel make a syrup of 2 quarts of boiling water, 1/2 lb. of treacle (golden syrup or molasses) and 1/2 pound of brown sugar. Once the syrup cooled, you would add the "mother" to it--transfer the mother from the surface of the vinegar that it was originally in to the surface of the syrup. You'd then put the syrup/mother in a covered jar or bottle and keep it in a warm cupboard for about six weeks. The film would rapidly grown and form a thick, gelatinous mass over the surface of the syrup, and in about six weeks time, the liquid would have become a reportedly excellent vinegar. At this point "... the vinegar plant [could then] be taken or divided into layers, or cut up into fragments, each piece of which if placed upon fresh syrup [would] rapidly grow and change the liquid into vinegar. The vinegar should be allowed to settle and be strained before it is used." (Most of this info is from a news clipping from the "Trenton State Gazette," 7 December 1870, pg. 1)
