Vinegar?

[Dig Brinker]

As stated in "Today's brew is" forum, I made a citrus wash but it has finished at 1.040 ish and tastes like vinegar.
Was planning to just throw out, but wondering have any members tried to distill & age vinegar before? Considering primo balsamics fetch the same or more than primo spirits, was thinking it might be worth a try :think:

[Huntsman96]

Never distilled in but made some using a vinegar mother from a batch of mead. Turned out amazing and a chef mate of mine said it was some of the nicest vinegar he ever tried. Best bet I reckon is run and see what comes out. Worst case scenario it cleans your still up :handgestures-thumbupleft:

[orcy]

I dont think they actually distill vinegar. Just strain off the liquid, filter it, and put it in a barrel to age.

[Dig Brinker]

Best I do some research :-B thanks

[orcy]

From what i understand, acetobacter turn the alcohol into acetic acid. If you want to make it balsamic vinegar like, its aged on a set of barrels that gets increasingly smaller in line with evaporation. They change the wood the barrel is made of too.

[dogbreath vodka]

:text-+1:
What orcy said.

My mango vinegar below
Normally has a towel covering it to stop bugs and vinegar flies.

Vinegar.JPG

Acetobacter aceti will turn alcohol into vinegar and then if you leave it exposed to oxygen (open to the air) it will turn the vinegar to water.

So you pick a stage it is at and bottle it to stop the bacteria continuing.
Acetobacter need oxygen to work, the exact opposite of yeast.

Lots of info on youtube.


https://youtu.be/WT_vmj1UXp4


https://youtu.be/bjJtQkkGZzg



Cheers DBV