Guest Guest Posted June 23, 2004 Share Posted June 23, 2004 Mix together in a crock: 1 quart strained honey and 8 quarts warm water. Cover with a cloth (cheesecloth, cotton) and allow to stand in a warm place until fermentation ceases. The resulting vinegar is white and of excellent quality. Put in jars & seal. (Amish recipe) Quote Link to comment
Linda Posted June 23, 2004 Share Posted June 23, 2004 how's it taste?? like white vinegar? any honey taste? was going to make some apple vinegar but this sounds nicer. Quote Link to comment
Guest Guest Posted June 23, 2004 Share Posted June 23, 2004 It shouldn't have a honey taste, I think. Quote Link to comment
Linda Posted June 23, 2004 Share Posted June 23, 2004 I have the honey and the mother for apple cider vinegar ... think i will give it a try just for the fun of it Quote Link to comment
Deblyn Posted June 26, 2004 Share Posted June 26, 2004 Thanks Cat. Really interested in this one. I have a bought crock for making vinegar; they were priced at 44.00 pounds sterling (extremely expensive!) and although, I really, really wanted one, I couldn't justify the expense. Next time we went into that shop, they were reduced to 14.00 pounds sterling. I bought one then! It's alovely piece of equipment, amde of terracotta, with a little wooden bung at the bottom. It comes from abroad, but can't remember which country offhand. I have never used it yet. Teh isntructions inside (quite comprehensive) say that you need vinegar and wine to start it off - seemed to defeat the prupose for me, somehow! I have spare honey (I buy mine through LETS, so don't pay cahs, and am getting bees soon, I hope, so this seems the way to go), so will start this off tomorrow. I am always interested in Amish recipes etc, and will report back any success (or failure!) Thanks again. Quote Link to comment
Linda Posted June 27, 2004 Share Posted June 27, 2004 got it to setting in a warm place now for three days now. good luck lowlander with yours. looking forward to seeing how it goes with yours too. Quote Link to comment
Linda Posted July 5, 2004 Share Posted July 5, 2004 i haven't had any luck here with the vinegar. It has mold floating. how bout you lowlander how is yours turning out?? Quote Link to comment
Guest Guest Posted July 5, 2004 Share Posted July 5, 2004 theyd, skim the mold off & allow it to keep working. At best, it'll finish; at worst, you'll toss it. If it turns to true vinegar, a little mold won't spoil it. A lot of things we don't like, the old-timers just "lived with". I remember Mom's first attempts at saurkraut. I was shocked that she'd KEEP that stuff!!! Quote Link to comment
Linda Posted July 5, 2004 Share Posted July 5, 2004 thanks Cat well do that ... I know what you mean about the kurt .. i tried to make some from this elderly farmers recipe and it got nasty so threw it out ... when I seen the gentleman again he asked how it was going when i told him how nasty it was and threw it out he just laugh.. and a few days later brough some over. Quote Link to comment
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