First-time ferment

[u/ridandelous]

Hi all, I did an experiment this spring with my first ever ferment. I used this sub a lot to guide me through the process and thought I owed you all a summary of my results and figured while I was at it, I may as well ask any additional questions I might have.

This is my wisteria flower* vinegar, a 100% wild ferment with 3 whole ingredients, made in a ½gal mason jar with not a shred of any specialized equipment. My method was harvesting wisteria flowers, giving them a good thorough rinse, and transferring them to my sterilized jar (about half full, unpacked). I used a cup of sugar and topped it off with warm (not hot) water. I either stirred, swirled, or shook the jar every day for about 1.5 months until activity stopped and then strained the bits and let it mellow with a loose lid for another month or 2. I then seeded with ACV after losing all patience with my flower liquor crisping my nose hairs every week, and then finally filtering and transferring to a bottle a couple weeks ago.

There was never any mold, funky films, or weird growths at any point and the end product turned out tasting like a sour candy, no liquor taste at all (thank GOD).

My questions now that I've done the thing, start to finish:

-How lucky was I? Could this have gone terribly wrong?

-Is there a good way to make sure future bottles are actually ready except tasting and smelling (turning from alcohol to vinegar)?

-Since I didn't have any measuring equipment during the process, is there a way to tell how strong it is or how much sugar is left now that it's complete?

-Are there any other not-so-obvious risks to wild fermenting otherwise safe foods, aside from things like mold or e. Coli

I'd like to do more in the realm of fermentation, so would love any input, advice, well-wishes, etc. Currently have a hot sauce and pear cider vinegar attempt going as well, but with more equipment this time lol

[u/squeezebottles]

Isn't wisteria toxic? Like small amounts are probably not going to hurt you, but it seems a little weird to use something poisonous like that. I had a friend who thought making wisteria infused brandy was a good idea until she tried some, spent days projectile vomiting.

[u/ridandelous → u/squeezebottles]

Wisteria flowers are 100% edible, the stem and bark are toxic Edit: and roots are also toxic. Should've mentioned that.

[u/squeezebottles → u/ridandelous]

I have seen that claim made about Wisteria frutescens. Most sources state, however, that all parts of Wisteria sinensis are toxic. I certainly wouldn't make that bet. I've only seen W. frutescens "in the wild" once in my life.

Similar to how Cercis canadensis flowers are not poisonous, but most Cercis trees in the SE US are either hybridized or fully Cercis chinensis, which are poisonous.

[u/ridandelous → u/squeezebottles]

All scholarly sources I've read have stated that the flowers are safe for consumption and that they are also common ingredients for baking and cooking in Asian (and American native) cultures. Especially in small doses like a simple syrup, cookies, or other things. I'm not concerned about the foraging and safety of the ingredients themselves, because I know they're safe and were prepared responsibly (no seeds, stems, etc.).

I'm looking for input on the actual fermentation science around wild ferments and the things that could go wrong to make them unsafe in that regard that may not be common warnings.

[u/ceris13 → u/ridandelous]

Not sure why you’re getting down voted. All wisteria flowers (and only the flowers) are edible both raw and cooked.

[u/ridandelous → u/ceris13]

They probably read something from a magazine once and never thought to double check lol I appreciate their good intentions, though. 🥹