I just bottled the wine that I started making last September. There were dregs from decanting the clear wine, that I didn't want to throw out, so I filtered them and put them aside to make vinegar. I added a starter culture of some cider vinegar I had made a few months ago. This batch of wine vinegar has only been going for about a week but already the mother has formed on top. It was fascinating, rather than being the usual smooth gelatinous mass, this has formed a complex wrinkled surface. There are different colour patches too, perhaps the mother that formed earlier had more staining from the wine or something. I don't know if the wrinkled effect is just an early stage of the mother formation, or if it's a characteristic of the bacteria cocktail I've managed to acquire. But I had to get a picture of it.
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