|DOB August 19|
We make a lot of wine and booze here at the
After canning peaches I was left with a bucket load of peels. Normally I toss them to the chickens but I decided to give peach peel vinegar a whirl. I threw a handful into a gallon pickle jar, and another into an old latch lid jar that was just taking up space. Added a cup of sugar and filled up with water.
Yes I said filled. We'll get to that later.
Gave them both a good stir and then realized I had nothing to cover them with. No muslin, no cheesecloth. What I did have was a hemp bag we'd used a time or two to strain mash with and some sterile gauze bandages, so those plus some rubber bands and I was in business. I put both jars in a cabinet next to the dishwasher.
Now we've been fermenting various things for making booze and I should have remembered the importance of leaving ample headspace. My memory was quickly refreshed two days later when I ran the dishwasher and heated up the cabinet with the jars. Both of them frothed up and over as the wild yeasts they'd picked up from the air had been hard at work. After cleaning the mess up, tossing the hemp bag into the washing machine and the other gauze cap into the trash, I pulled some from each jar and started a third batch in a spaghetti jar, which I stuck beside the fridge and behind the coffee maker. Added new high tech gauze and rubberband covers to all three batches.
Ten days after start, all three jars were bubbling away and smelling boozy, especially the pickle jar. The spaghetti jar was the least active, but since it was made from the skimmings off the other two it's also the weakest batch to begin with. I'd been stirring them a little bit every day and everything is going great. This is basically how you make prison wine. Or so I'm guessing from watching Orange is the New Black. :D
Look at all this action!
Took a pic, popped off the covers, stirred, and oh $(@!
What I thought were bubbles was actually a mother forming. I wasn't expecting that to happen so soon!
|Mother forming, September 30|
|Sept 19 Mothers in all jars|
|Pickle Jar, thickest one of the three batches|
|Quart Mason jar|
By September 30 I had vinegar in the Mason jar. This was WAY faster than I'd expected! The original mother had sunk to the bottom, and while a new one was forming on top a quick taste test confirmed it's vinegar. Good vinegar too, very strong with a slight peach aroma and taste.
|Sept 30 Mother sank and wine is now vinegar|
I took this pic today, December 2nd, and you can see the layers of different mothers in each jar now. I need to skim out the pickle jar because there's a lot of crud in the bottom half. When I need vinegar I just pull it off the top.
We've got a few carboys going right now and will be bottling wine this weekend. I'll empty these out and then put the mothers back on the bottom of the jars, then pour fresh wine over them to start the process all over again. :)