Even though I killed my last vinegar mother, Jackie gave me another and I’ve been sharing my Barefoot pinot grigio bubbly with her (the mother, not Jackie; though I would gladly share booze with Jackie anytime).
I am determined to keep it alive. Which shouldn’t be difficult, really, since my last one probably wasn’t dead when I hastily smothered her in the compost pile.
I got Jackie’s mother in mid-September. On Christmas Eve I sampled the vinegar to determine its readiness. Tasty! Nothing like an exhilarating shot of vinegar to warm your belly and feel alive! I’ve used it on salad greens and last night I put a few dashes on some turnip greens.
I’ve started another batch of champagne vinegar; next is red wine. Mothers multiply, and when mine does Julie already has dibs on some!
Check out my earlier post (as well as the comments) on vinegar-making for helpful tips and informative web links.