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tekobo

Dry Aging at Home

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Never say never @tony b.  The fermenting hole is deep and rewarding.

@Syzygies, I have been meaning to ask you about vinegars.  Do you have any go-to recipes for the vinegars that you make?  I have tried to make some fruit vinegars and the jury is out on whether I have made a nice vinegar or something that leads you to screw up your face and say that tastes vinegary  in a way that is not complimentary.

I have seen the "mother" floating on vinegars but I produced a weird gel like substance when I made a cider vinegar based shrub recently.  Have you ever seen anything that looks like the creature in the picture below?

image.thumb.jpeg.9589b1c150b54e445ab9eb4835bfee20.jpeg

Edited by tekobo
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On 1/31/2021 at 10:43 PM, jonj said:

My cold room...      😉

IMG_3623.thumb.JPG.bd97a0c82b4a8aa5c7d73590a5f6218b.JPG

I was re-reading this thread this morning.  Distraction from doing actual work.  This photo made me laugh.  Again.  I wonder if I should dedicate this day to drinking rather than working?

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On 9/14/2022 at 6:30 AM, tekobo said:

I have been meaning to ask you about vinegars.  Do you have any go-to recipes for the vinegars that you make?  I have tried to make some fruit vinegars and the jury is out on whether I have made a nice vinegar or something that leads you to screw up your face and say that tastes vinegary  in a way that is not complimentary.

Allary.thumb.jpeg.c238d0fa5b602f4de6d7b060071c17eb.jpeg

I have indeed made vinegar for decades. I've found red wine vinegar to be easy, and white wine or dessert wine to be inexplicably challenging. I've nevertheless found interesting uses for dessert wine vinegar, such as making batches of tamarind paste for Indian cooking. One can't easily place what I did, but it makes a difference.

All facts about vinegar-making are in dispute, so read critically and experiment. One wants a good mother, or it's enough to drop in an ember from the KK. One needs to neutralize sulfites in wine by adding 1/2 tsp hydrogen peroxide per bottle (that H2O2 bottle in the cupboard is probably flat), or it doesn't matter.

I used to use a beer-making glass carboy, with the opening covered with cheeesecloth. I have since fallen in love with French cooperage barrels targeting vinegar; I have four 3L barrels, two on each coast. One can draw vinegar as needed, rather than making a production of pouring off bottles for use.

It is mandatory to get stainless steel spigots; the charm of the wooden spigots is quickly lost when they fail, leaking everywhere.

Does enough oxygen get in? Probably, but people who say so may be actively adding leftover wine all the time. It can't hurt to lift the lid whenever you think of it.

Allary oak vinegar barrels

Vinegar Shed (UK source)

Edited by Syzygies
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