October 2, 2020
by dr plastic picker
Did I tell you that I’m trying to make home-made vinegar? It’s my second batch. The first batch I attempted after having left over apple peels and cores from making apple-sauce. That attempt was a failure. It looked pretty on Instagram as the fluid became more amber and I used Korean shot glasses with black lettering that had the Korean letters artistically distorted by the yellow hued viscosity of the liquid. Half became moldly, and the other container essentially was just apple juice that I pasteurized and made into an apple slushy. The second batch I started a week ago. I had half given up on the vinegar project, but I found an unopened can of Modelo beer during Saturday’s plogging run. I washed the can well, and decided that the earth had decided that I should try the vinegar project again. I made one with the Modelo beer, and the other one reusing a glass container we store our coffee sugar. The coffee sugar glass jar needed to be updated but it was “clean” just with that old residue of sticky granulated white sugar on the sides. I thought, huh, that’s about the amount of sugar I need to make vinegar? It takes a lot of water to clean that sugar off. Why don’t I just try again? So I made apple sauce again with some mushy apples, and saved the apple scraps. I sterilized everything this time with hot water, both the apple scraps and the water I used to make the vinegar. This was the ultimate food waste project, because the sugar residue in the glass container I am using to make the vinegar, and the apple scraps, and the Modelo Beer would have all been discarded. I am also reusing two glass jars. I learned from the first attempt. I used a different fermentation weight that is not as pretty but works better and keeps the apple scraps underneath the liquid line. I stirred it a few times well with clean spoons a few times a day the first week. Yesterday when I checked on the vinegar project, I kid you not – the thing is working. “The Mother” is forming.