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» Harvest season in the September garden
by Dandelion 21st September 2018, 10:10 pm

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» What are you preserving today?
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» Reflections on the season - 2018
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» A good year for the forager ?
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» First go at proper wine
by Chilli-head 10th September 2018, 10:07 am

» What are you harvesting today?
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» New Things In Your Pond Today...
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Wish someone who drank was here today lol.

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default Wish someone who drank was here today lol.

Post by GB on 23rd August 2013, 5:30 pm

I poured my pindo palm fruit vinegar experiment into a glass today. It has spent 4 months gently bubbling away and finally all the stuff on top sank to the bottom so it was time to see what it tasted like.

If the smell was anything to go by, it probably tasted like about a THOUSAND PROOF liquor! Shocked 

Being afraid of getting my pigs drunk it all went down the sink, way too many alcaholics in my gene pool to even taste the stuff.

And the smell coming out of the cooler with the washed honeycomb would make a monk VERY happy.

Seems like I missed out on the jelly setting gift but got double helpings of ferment the danged stuff instead. laughy 

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Post by Dandelion on 24th August 2013, 9:46 am

not even a tiny sip?

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The richer we have become materially, the poorer we have become morally and spiritually. We have learned to fly in the air like birds and swim in the sea like fish, but we have not learned the simple art of living together as brothers and sisters.

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Post by Mike on 25th August 2013, 1:48 pm

Only half way there, GB

If you are trying to make vinegar, first step the yeasts (which are anaerobes) convert the sugars to alcohol. Second step, the vinegar molds (aerobes) convert the alcohol to vinegar. You said "when bubbling stopped" but bubbles you get when organisms living below the surface are releasing gasses (in this case the yeasts releasing carbon dioxide as they oxidize sugar to alcohol). No bubbling as the vinegar molds oxidize the alcohol to acetic acid since being aerobes they have to live on the surface.

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Post by GB on 25th August 2013, 4:10 pm

Dandelion wrote:not even a tiny sip?
Not even a tiny sip! It smelt so good, you see Shocked scared me it did! The smell of rum and brandy and bourbon make me sick to my stomach but this stuff smelled fruity and rich and yummy.

After I poured it down the drain I suddenly realized that my pigs might move easier if I got them drunk Laughing 

Mike, it made a thick mat of greyish mouldy stuff that finally sank to the bottom and only a thin skim of something and a tiny patch of mold were still on the top. But as I only had a two liter bottle with a paper towel wrapped around the mouth it had been steadily evaporating so was only about half the starting volume.

A good try and I WILL do it again, if the vinegar is half as good as the other stuff smelled it will be a great addition to salads!

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Laugh and the world laughs with you, laugh hysterically, for no apparent reason, and they'll leave you alone!

The Gods answer all our prayers. Unfortunately, sometimes, the answer is no!

"When in doubt, choose to live!"
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Post by Mike on 25th August 2013, 5:34 pm

Evaporation not a direct problem in the sense that while the water will evaporate the acetic acid won't. Vinegar is usually a 5% solution.

But excessive evaporation might be a problem with the acid concentration becoming too high for the mold while there is still alcohol left behind. It is, after all, their waste product. Except I'd expect the alcohol to be evaporating faster than the water. Not only does it have a higher "partial pressure" than water but there would be little alcohol vapor compared to water vapor in the air above the container.

Try again. You might want to bone up on how to test for the acid (what percent do you have). High school chemistry, not "rocket science".

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