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.