this post was submitted on 25 Mar 2025
10 points (100.0% liked)
Food
826 readers
1 users here now
A place for Solarpunks to discuss food & food sovereignty!
Everything related to slow food, local cuisines, cooking, nutrition and preservation.
Kindred communities:
!farming@slrpnk.net
!foraging@slrpnk.net
!fruit@slrpnk.net
!zerowaste@slrpnk.net
founded 3 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I was thinking about doing that. I read that mother of vineger is not necessary, but it speeds up the process. I also read that results are only good with certain beers like brown ales.. and I think IPA was given as an example of a bad result (i’m assuming due to the hoppy bitterness).
@ciferecaNinjo@fedia.io well, it is not strictly necessary, but I like to use it when I'm trying to make some new, experimental vinegar, since it is a safe option, you know, as it has all the bacteria already there to get the thing going, and lowers the risk of contamination with other microbes :) Also, I have an ongoing huge vat of ACV going, so I have lots and lots of mother most of the time. As per types of beer, I cannot say for sure, as I didn't try with other varieties, but I don't think IPA would give a good result even if just because the bitterness would be overpowering. But you know, best way is to try, try and try again! Edit: I would very much like to try make a lambik vinegar, as I am a huge fan, but sadly they are not readily available in Dublin :(