Friday, April 9, 2010

Homemade Malt Vinegar


After a few months of waiting the malt vinegar is done. The base of it was my Gumballhead try #1. That brew came out just OK and was around 9.5% abv. Not something that I was realy excited to drink. It was a perfect candidate for making vinegar. I started by adding around 16oz to the jar with a good 2-3 tablespoons of Bragg's vinegar. Using Bragg's is important since it contains the Mother. Every few weeks I added some more beer for the Mother to feed on. Soon enough the closet that I had the jar hiding in wreaked of vinegar. Since I wanted to keep the vinegar shelf stable it was pasteurized. The vinegar was first strained through some coffee filters. Then heated to 150 degrees and held there for 10 min. The grolsch bottles were sanitized and filled. I have really been enjoying the fruity malty flavor of the vinegar. Makes great salad dressing and I can't wait to pickle something with it.