Mother-of-Vinegar Starter Culture

Q. I know I want to wait 6 months to a year for the best tasting vinegar, but is it ok for me in that time to continue to add to this first batch (every 6 to 8 more weeks)? I have added 48 oz. into the 128 oz. jar so there is obviously room for more, and its seems the mother enjoys fresh stock so I was thinking I might be able to add 48-60 more oz over time?
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A. Yes, you can add more ale over time and it will convert to vinegar. However, doing it this way you will always have "raw" vinegar, and often more ale than vinegar, until it's completely converted.

I've found the best results are to double my batch each time until I have BOTH a working vinegar mother and vinegar to set aside to "age" or use.
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Q. I was wondering about mother harvesting. If in say, 3 months, I want to use some of the mother to make a new batch, can I just rack this batch of vinegar into another jar, filtering out the mother in the process, cut it up and use it at that time? And, if I do that, will I be expecting another new mother to form in the new jar?
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A. Jostling is enough to cause the mother to drop to the bottom of the jar and start forming a new mother on top.

Best time to start a new batch of vinegar is when you have a good working mother (formed in your current batch).

Yes, filter. Keep about a cup or more of the newest mother and give the rest to your compost pile. 1 part vinegar to 3 parts ale.

Hint: Warm temperatures and a good portion of mother will help your vinegar convert faster (it also causes quicker evaporation).
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Q. I recently started one of your vinegar starters and my wife found that it was attracting bugs. I have never had this problem in the past. Does this mean the conversion is not taking place? Is there a way to avoid the bugs or does it mean my "mother" has gone bad? Can you advise.
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A. Unfortunately, fruit flies are a problem for vinegar, wine and beer makers this time of year. We've addressed Fruit Flies further down in this lens, which might help.

There is most likely nothing wrong with your "mother" or vinegar starter, as long as you have a fine mesh to keep the flies out. Change that cloth when the infestation has reduced and there's less chance of the critters actually getting in to your brew.
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Q. I used your vinegar starter for red wine. There was a big rubber mass afterwards in my jar. What was it and what should I do in the future with it?
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A. The big rubber mass you refer to IS the "mother" and it forms when your vinegar is converting normally.

The trick is to get your vinegar after a Good Mother has formed, and BEFORE all the liquid (your vinegar!) has evaporated.

Use the liquid (vinegar) and a portion of the mother it formed to make more vinegar until you have enough to use and cook with.
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Q. I live in AZ and would like to order the vinegar starter packs, but as i won't likely use all three at once, I wanted to know if they were shelf stable. At present my house is about 81 - 82 degrees, 78 - 79 when I am home. Will they last on the shelf or should I refrigerate?
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A. Yep, shelf stable.... for years and years if you keep in a relatively cool, dark place. That's one of the best reasons folks have used vinegar for preserving foods for eons.
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Q. Can I use a clean milk jug or will it confine the air exchange too much?
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A. I'm not sure what kind of milk jug you're talking about - but you don't want to use anything with a narrow opening because you won't be able to get the "mother" out after it forms (can get very thick and leathery).
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Q. if i start another batch should i throw awy the old also how can i tell if its working should i see something? after how long
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A. It will probably take about 6 weeks for you to see the 'mother' on the surface of your vinegar. Sometimes it falls in and another one starts on top. Not a problem. And it probably won't smell too good right then, which is normal. --- If there's any kind of mold - toss it.
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