More Vinegar Ready and Fresh Sekanjabin

Today I strained the peach, pear and raspberry vinegars and started 2 jars of mango and 1 jar of cranberry (so far). To the mango I added sugar water and to the cranberry I added the last of my vodka. The mothers were from the freshly emptied jars.

The peach and the pear made a pint of vinegar each, but the raspberry made almost 3 cups. (It's mother was far thinner, so I'm guessing had a far less voracious appetite.) With the extra cup I'm making a full batch of sekanjabin with sugar and mint.


A side note: My kombucha failed; I found it day before yesterday. I'm guessing I let the mother dry out as it grew green mold on it. I fully expected the drink beneath to be putrid, but surprisingly it wasn't.

Time to Make the Vinegars

Some of my vinegars are finally moving on to the next step. The mother from the peach vinegar went into the batch of honey 'vinegar' that is still where it started and the peach went back into the closet until I can get a plastic strainer.

The mother from the chocolate vinegar went into a new batch of soon-to-be-kombucha I made today. The chocolate vinegar went back into the closet to re-settle the chocolate out of the vinegar so it can be poured into another jar.

The pie cherry vinegar has 2 mothers in it. 1 will be going into 3 cups of Arbor Mist Blackberry wine once it warms up enough, but I think I'll leave the thinner mother in with the cherries until I get the plastic strainer.

To stabilize their acid levels once the 3 are strained and in new jars I'll be waterbathing them until the reach and sustain 140 degrees for 10 minutes.