Fermented Peach Vinegar, Week Three

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Today has been a productive one, and I have a few posts up my sleeve.  I have an update on both the vinegar and yogurt making side of things as well as a new post talking about my adventures touring some wineries.  First thing is first though, vinegar.

If you read my last entry about vinegar eels and fruit flies, you probably came away from it thinking the same thing as me: well that’s disgusting.  I was half tempted to give up the whole idea because while I may be down with learning the joys of fermentation, and somewhat curious to learn some of the hands on history behind the highly processed and sanitized food we eat, I’m definitely not into growing any kind of bug farm. Pass.

I am however into proving that I can indeed have a successful end product.  If we actually have a zombie apocalypse and I miraculously survive, then I’m going to need a few extra skills so the rest of the camp doesn’t leave me behind as an easy meal diversion in the event of needing a fast getaway.  So to that end I made a second batch.

The first batch is still doing it’s thing although I think I significantly damaged the mother when I tried to get rid of all the crawlies.  I went back to stirring it every couple of days but that lovely layer really didn’t bounce back.  Regardless I’m going to keep on with this one and see it through (you can forget the tasting part though) for another few weeks just to get the experience.

Proof that there are two batches so that my friends might actually consider trying the finished product.
Proof that there are two batches so that my friends might actually consider trying the finished product.

Today was day 8 of the second batch and it was time to remove the fruit.  So much better!

Batch #2. Have you ever seen anything so lovely?
Batch #2. Have you ever seen anything so lovely?

And not only is there a nice healthy critter free mother kind of thing growing on top, if you look closely you can see where these delightful gas producing bacteria are producing gas as a by product of the fermentation.  I really, really wish I could have a do-over of ALL of my elementary and high school science fair projects as of right now.  Except for the one about why rice krispies make crackling noises.  That project was righteous even if the teacher only gave me a “D”.  I was robbed.  I think that was exactly the kind of science we need to make the world better. #misunderstood

If you look closely you can see the gas bubbles!
If you look closely you can see the gas bubbles!

As of today I have one batch waiting a few more weeks before I can go through the last steps and call it finished…and then pitch it.  About a month or so from now however, I’m hoping to have a successful batch of legit peach vinegar that my entire family can refuse to try.  I’m thinking marinated peach chicken, or perhaps dressing for a fresh yogurt cheese salad as I’m hoping to be able to whip up some fresh cheese or yogurt cheese by then.

Thanks for reading all the way through friends.

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2 comments on “Fermented Peach Vinegar, Week Three”

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