Vinegar Question

  • Vinegar Question

    Posted by HWhit on March 9, 2023 at 5:18 pm

    I am making a batch of elderberry syrup from a quart of fresh elderberries that I pulled from my freezer.

    If I only cook the berries and strain the juice (for the syrup) could I then use the leftover pulp to make vinegar, or does precooking the fruit prevent the chances of making vinegar?

    Donna77 replied 1 week, 4 days ago 8 Members · 8 Replies
  • 8 Replies
  • Wanda72

    March 9, 2023 at 5:32 pm

    Great question, I am anxious to hear the answer as well.

  • LeaSnow

    March 9, 2023 at 5:32 pm

    That’s a really good question. I have made lots of different types of vinegars and wines, thanks to Heidi🙂, but everything was raw.

  • Troupe

    March 9, 2023 at 5:35 pm

    I would like to know also.

  • coyotech

    March 9, 2023 at 5:40 pm

    Now I don’t actually know for sure, but as a guess, you might need to add a little yeast. The cooking would have killed off what came in the berries. However, the fructose and other useful parts of the berries would still be fine.

  • Julie-Dobbins

    March 9, 2023 at 6:50 pm

    You could use the berry pulp, but it would be best to add a bit of finished vinegar with the mother to get the fermentation process started because in cooking the berries you’ve killed all of the naturally occurring yeasts and bacteria on the fruit. Also keep in mind that you’ve already extracted the majority of the juice from the berries and with it much of the nutrition and flavor. It would be a great experiment. If it doesn’t work out you’d only be out a little sugar, vinegar, and time.

  • HeidiRainCountry

    Community Leader
    March 9, 2023 at 7:04 pm

    Yes, precooking would kill the yeast and bacteria but it is an easy fix, simply add whey, fermentation starter, or some vinegar from a lively batch to get it going. It should work great 🙂

    • Donna77

      March 13, 2023 at 1:24 pm

      I have a question about just what kind of whey. I make mozzarella and from that whey I make ricotta. I then save that whey for bread making as I feel it still has nutritional value left. But it’s been heated to almost boiling. Would it still work to start fermentation? I’m just not sure if what I need to jump start fermentation has already been killed off.

  • HWhit

    March 9, 2023 at 7:26 pm

    Thank you all for your responses, I will give it a try with some vinegar that has the mother already in it. I have just now finished cooking and strained the elderberry juice and have that simmering with the other ingredients for the syrup. The pulp is still cooling and when ready, I will get the vinegar process under way.

    Thanks again for all your help.