White Distilled Vinegar is the most common type of vinegar in American households and is made from grain-based ethanol which is converted to acetic acid and diluted to preferred acidity with water. This type of vinegar is commonly found at supermarkets and hardware stores with 5% acidity (grain strength) in gallon (128 oz) and half gallon sizes (64 oz). Learn how to make vinegar at home, and even customize the flavor with herbs and seasonings, by using these simple recipes. Vinegar is a product of the fermentation of alcohol by bacteria to produce acetic acid. Although you can use any alcohol for fermentation, you want to use ethanol to make vinegar you can drink and use in recipes.

According to Beatrice Trum Hunter, there are many varieties of this easily-made, tangy, fermented liquid-and within rather wide limits-homemade vinegar can be just what you want it to be. PHOTO: FOTOLIA/LUCKY DRAGON Vinegar is vinegar is vinegar... Well, according to Beatrice Trum Hunter in her Natural Foods Cookbook, there are many varieties of this easily made, tangy, fermented liquid and — within rather wide limits — homemade vinegar can be just what you want it to be.

The most common variation is probably cider vinegar. Electronic Devices And Circuits By B.l.theraja Pdf. Made from sound, tart apples. You can 'do it yourself' by washing and cutting such apples into small pieces... Skins, cores, stems and all.

Make a mush of the whole business by hand or with an electric juicer and strain it through a muslin bag (you can also hand press the pulp in a potato ricer lined with cloth). Pour the juice you collect into clean, dark, glass jugs and cover their tops with several thicknesses of cheesecloth, held in place with string or rubber bands. Let the brew work in a cool, dark place for about six months...

Then strain, bottle and cork. The substance that gradually thickens on top during this process is the 'mother'. You can save it as starter for another batch, add it to mead to make honey vinegar or use it to magically transform homemade berry, fruit or vegetable wines into wine vinegar. Nor does the fun end once you've brewed up a few tubfulls of the plain cider, honey or wine product! All you need to make endless variations on the cider variety is a selection of dried herbs.

Wash and strip basil, tarragon, mint, dill and/or other herb leaves from the plant stems. Spread the leaves on a cookie sheet lined with wax paper and dry them in the sun or a very low oven until they begin to curl. If that's too much trouble, just hang small bunches of herbs to dry in a warm, clean attic. Dump one packed cupful of the dried herbs (mix 'em and match 'em... Try different combinations till you find your own special blend) into each pint of your experimental cider vinegar and pour into clear glass bottles or jars.