SUPREME Mother of Vinegar

Red wine mother of vinegar is perfect for making up to 1 quart (32 oz.) of red wine vinegar. Directions: Add 8 oz. of mother of vinegar and 8 oz. of water to 16 oz. of red wine to make 32 oz. (1 qt.) of vinegar. Place in glass, wood, or food safe HDPE plastic with a removable top or holes allowing for aeration. Cover holes or open top with cheesecloth or gauze to prevent insect infestation. Allow to sit 6-12 weeks. Best growth is in temperatures of 80-85 degrees Fahrenheit. You can reuse the new mother that grows on the top of your vinegar. The mother may sink, but will regrow over time until done. White wine mother of vinegar is perfect for making up to 1 quart (32 oz.) of white wine vinegar. Directions: For wine with sulfites, add 1 tsp of 3% hydrogen peroxide to remove sulfites. Shake or stir to mix. Add 8 oz. of mother of vinegar and 8 oz. of water to 16 oz. of white wine to make 32 oz. (1 qt.) of vinegar. Place in glass, wood, or food safe HDPE plastic with a removable top or holes allowing for aeration. Cover holes or open top with cheesecloth or gauze to prevent insect infestation. Allow to sit 6-12 weeks. Best growth is in temperatures of 80-85 degrees Fahrenheit. You can reuse the new mother that grows on the top of your vinegar. Malt mother of vinegar is perfect for making up to 2 quarts (64 oz.) of malt vinegar from beer. Directions: For beer of alcohol content of 8%-10% ABV: add 8 oz. of mother of vinegar to 16 oz. of the beer of your choice to make 24 oz. of vinegar. For 6% ABV to 8% ABV: add 8 oz. of mother of vinegar to 24 oz. of the beer of your choice to make 32 oz. (1 qt.) of vinegar. Place in glass, wood, or food safe HDPE plastic with a removable top or holes allowing for aeration. Cover holes or open top with cheesecloth to block insects. Allow to sit 6-12 weeks. Best temperatures are 80-85 degrees Fahrenheit. You can reuse the mother from your vinegar. This cider mother of vinegar is perfect for making up to 1 quart (32 oz.) of cider vinegar. Directions: For hard cider 8%-10% ABV, add 8 oz. of mother to 16 oz. of hard cider to make 24 oz. of vinegar. For hard cider 11%-16% ABV, add 8 oz. of mother and 8 oz. of water to 16 oz. of hard cider to make 32 oz. (1 qt.) of vinegar. Place in glass, wood, or food safe HDPE plastic with a removable top or holes allowing for aeration. Cover holes or open top with cheesecloth to prevent insect infestation. Allow to sit 6-12 weeks. Best temperatures are 80-85 degrees Fahrenheit. You can reuse the new mother from your vinegar. This rice wine mother of vinegar is perfect for making homemade rice vinegar. With 16 oz. of rice wine, you can make up to 1 quart (32 oz.) of rice vinegar. Directions: Add 8 oz. of mother of vinegar and 8 oz. of water to 16 oz. of 10-12% rice wine to make 32 oz. (1 qt.) of vinegar. Place in glass, wood, or food safe HDPE plastic with a removable top or holes allowing for aeration. Cover holes or open top with cheesecloth or gauze to prevent insect infestation. Allow to sit 6-12 weeks. Best growth is in temperatures of 80-85 degrees Fahrenheit. You can reuse the new mother that grows on the top of your vinegar. The mother may sink, but will regrow over time until done.