Like a high strength wine vinegar? Riddells Creek Vinegar Company Makes high strength wine vinegars (~6% acidity) from Australian fortified and dry wines by the traditional culture method. This preserves the flavour intensity of the original wines and leads to unique oak barrel matured sweet liqueur vinegars from Old Tawny (Port wine) and Muscat liqueur wine as well as Australian Sweet Apera (Sherry) vinegar. They also make dry red and white wine vinegar from Australian Shiraz/Cabernet Sauvignon
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Apple Scrap Vinegar Recipe:1. Add unblemished peels and cores (well washed beforehand) to a glass mason jar, filling the jar 3/4 full. I use a gallon size. 2. Add warm water (105-110°F) in cups until there is 2 inches of headspace remaining. Add 1 Tbsp. Sugar per each cup of water you added, mine is 9 cups water 9 Tbsp. Sugar. Give it a stir. 3. Cover the top with a thin cloth or coffee filter and rubber band it in place (or a jar canning screw band). Place it in a dark cupboard for at least 2-4
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We are making apple cider vinegar with all of our cores left from dehydrating and freeze drying apples! A proper lid is important to keep oxygen from entering, which can help breed harmful bacteria. These lids exhaust air but prevent any from entering and have a dial indicator for keeping track of your start date. Link is in the bio! Let these sit for 4-6 weeks, then drain. #ferment #applecidervinegar #homesteading #apples #selfsufficient #fermenting #appleseason #canning | Salmon Creek Living
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