Supreme Vinegar LLC is a Bensalem, PA based company dedicated to excellence and the production of flavorful, niche vinegars from around the world or created in our own kitchen! All of our vinegars are made without added sugar, chemicals, or additives and are made directly from the syrups of the fruits they represent. Each batch is made with care and precision combining old techniques and modern chemistry in order to ensure the quality of the final product.
How do I keep the mother for future batches? Start another batch or if you are not ready for that put the mother in 5% commercial vinegar and seal air tight. Store in a cool dark place.
This white wine mother of vinegar is perfect for making up to 1 quart (32 oz) of white wine vinegar. Directions: For wine with sulfites, add 1 tsp of 3% hydrogen peroxide to remove sulfites. Shake or stir to mix. Add 8 oz of mother of vinegar & 8 oz of water to 16 oz of white wine to make 32 oz (1 qt) of vinegar. Place in glass, wood, or food safe HDPE plastic with a removable top or holes allowing for aeration. Cover holes or open top with cheesecloth or gauze to prevent insect infestation. Allow to sit 6-12 weeks. Best growth is in temperatures of 80-85 degrees Fahrenheit. You can reuse the new mother that grows on the top of your vinegar. You can reuse the mother from your vinegar. After a few weeks a new mother will form on the surface of the vinegar conforming to the shape of the jar. It will look just like a kombucha scoby. Keep some of the cloudy vinegar and your mother after you pour off most of the vinegar. Pour it into a freshly sanitized jar, add more beer and you are making more vinegar.
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