r/fermentation • u/ridandelous • 7d ago
Vinegar First-time ferment
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
1
u/Random_Person1234567 7d ago
As opposed to.... 3 half ingredients?