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What happened to my homemade date vinegar?

I've been experimenting making fruit vinegars this summer, and a week ago, I tasted my date vinegar (that had been brewing for 4-5 weeks) and found it delicious, so I decanted it into a twist top glass bottle and left it out on the counter. I opened it last night and there was so much carbonation in the bottle, it foamed up like champagne. What happened and is it ruined?

asked by LiveToEat1960 about 5 years ago
6 answers 4981 views
9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added about 5 years ago

You need to explain the procedure you used to make your fruit vinegar. . . it will be easier to figure out your problem. My guess is you are still in the alcoholic fermentation phase of producing the wine. To create the acetic fermentation, you may need a mother to inoculate the fruit wine, after it finishes its fermentation. Wine doesn't always turn to vinegar, sometimes it just matterizes. Buy a small bottles of Bragg's cider vinegar, which has plenty of mother in it to add to the wine (just a wee bit, won't take much) to assure a good start towards the acetic phase.

34aa6e80 ab23 4385 90c0 a945bbab06c8  stringio
added about 5 years ago

I threw some distilled water and medjool dates in a glass container, covered with cheesecloth, removed dates after about a week and then let it go approx. 4 more weeks before straining and putting in a bottle. I did not add a mother but it did create its own. It does taste vinegary while and also still a tad sweet. It tasted "done" to me. I just assumed that my fruit would turn to wine and then to vinegar. Can you explain "matterizes" please? Thanks usuba dashi! I also added sugar to the date/water mixture.

9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added about 5 years ago

It sounds as if you are only at the alcohol fermentation stage, hence the carbonation. Matterization is when wine oxidizes, like fruit turning brown when left out after you cut it. I have a feeling you were either tasting acid from the wine or matterization. Did the wine loose its clarity> What color is it now?

34aa6e80 ab23 4385 90c0 a945bbab06c8  stringio
added about 5 years ago

It is a cloudy caramel color. I did put it in the frig after opening it last night. Do you think adding some Bragg's at this point and leaving it out at room temp may still work, or did refrigerating it ruin my chances at creating a nice date vinegar? Obviously I am a novice at this and probably should have done a tad more reading before jumping into it. Thanks again for your assistance usuba dashi.

9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added about 5 years ago

Fridge will stop all action. It needs to stay room temp. I still think you only have wine and need to add the mother and get it to the next phase. It is hard without tasting or really seeing. Just have to take the chance and see. The one thing I have learn in life is the many ways one should not do something. . . then when you get it right, you know much more about the product then if you didn't bugger it up many times along the way. Getting it prefect the first time makes it more difficult to get it right the second time. Sorry, just babbling on. . . .

34aa6e80 ab23 4385 90c0 a945bbab06c8  stringio
added about 5 years ago

Not babbling at all; it makes perfect sense to me!