I am making some ginger wine using half mulched grapes/juice and the rest sugar, and the usual ginger wine ingredients (lemon juice/rind, bananas etc.)
I was thinking, ginger wine might make a nice little flavoured vinegar to spice up salads - strange though, haven't found anyone mentioning making "ginger vinegar", wondered if anyone has done it (accidentally or otherwise!)
I have some vinegar starter which I have used to good effect in other projects (cider vinegar, malt vinegar etc.) but was wondering when a good time is to take, say a couple of bottles out of the primary and innoculate them - I have mostly just got it by luck before, but have also failed a couple of times because presumably the ABV was too high for the acetobacteria, so what sort of ABV should I be aiming at? I have seen people mention as high as 18%, but that doesn't sound right, or at least, I have failed at those ABVs...
I was thinking, ginger wine might make a nice little flavoured vinegar to spice up salads - strange though, haven't found anyone mentioning making "ginger vinegar", wondered if anyone has done it (accidentally or otherwise!)
I have some vinegar starter which I have used to good effect in other projects (cider vinegar, malt vinegar etc.) but was wondering when a good time is to take, say a couple of bottles out of the primary and innoculate them - I have mostly just got it by luck before, but have also failed a couple of times because presumably the ABV was too high for the acetobacteria, so what sort of ABV should I be aiming at? I have seen people mention as high as 18%, but that doesn't sound right, or at least, I have failed at those ABVs...