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Michael’s Organic MOV – Mother of Vinegar

Name: Michael's Organic MOV - Mother of Vinegar
SKU: 332
Price: 18.99 USD
Availability: InStock

(0 customer reviews) Sold: 1

Current price is: $18.99. Original price was: $24.99.

Enjoy the Health Benefits of a Live Mother of Vinegar

SUPPLIES

Non-Reactive Fermentation Vessel (glass canning jars work great)
Michael’s MOV (Mother of Vinegar)
Cheesecloth
Rubber Band

WINE

We recommend when making wine vinegar, to use 2 parts wine, 1 part starter vinegar (one with live, active cultures, aka the Michael’s MOV Mother of Vinegar), and 1 part filtered water (no distilled or no alkaline). Allow these to ferment for several weeks, until the desired flavor is reached. It is important to note that vinegar made from exceptionally strong or distilled beverages that contain an alcohol content of 12% or higher must be diluted with water in order to create a palatable vinegar.

STRAINING THROUGH CHEESECLOTH AND BOTTLING

It is advisable to strain the finished liquid to remove sediment and bits of the SCOBY that may have fallen from the mother. Strain the finished vinegar through several layers of cheesecloth, and into airtight bottles for storage in a cool dark cabinet or the refrigerator.

In stock

Categories: Beauty & Cosmetics Mother of Vinegar Tools & Supplies Tags: Mother of Vinegar Organic Mother of Vinegar

Product Description

Michael’s Organic MOV – Mother of Vinegar

Mother of Vinegar is the a cellulose colony of acetobacter (Acetic Acid creating bacteria). Acetic acid bacteria are characterized by the ability to convert ethanol to acetic acid in the presence of oxygen. Acetic acid bacteria are a group of Gram-negative bacteria which oxidize sugars or ethanol and produce acetic acid during fermentation. The acetic acid bacteria consist of 10 genera in the family Acetobacteraceae. You use our MOV to inoculate your wine/water mix. Between 1 month to 3 month your wine will turn to vinegar. Enjoy the great taste, health benefits and taste of your own homemade vinegar. The best thing is once you buy one, you can keep making vinegar indefinitely for decades if you keep it fed and in the right conditions.

THE BENEFITS OF LIVE BACTERIA

Long viewed as a contaminant in beer and wine making, the acetobacter bacteria that create vinegar are in fact useful and agreeable organisms. Acetobacter live everywhere, all around us, on the skins of fruit, the feet of flies, in even the cleanest of kitchens. They give kombucha its characteristic tang, and, while it is true that they do not make for good beer, wort inoculated with acetobacter will quickly turn into a fine malt vinegar. Making your own vinegar is not only beneficial to your health, you are in complete control and knowledge of what went into your food. it has many historical medicinal benifits as well, and it taste better than any store bought vinegar you ever bought, no matter the cost!

For detailed instructions on how to use our Mother of Vinegar click here

and another article here How to make vinegar

Do not use anything containing brass, aluminum, copper, iron, nylon, or plated steel like galvanized or zinc coated steel. These will corrode and impart a poor flavor or even toxic chemicals.