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Blarneyeggs said:
Ruminant News:

Goats-2
Blarney-1

Translation: upgrade in fence charger on Saturday has kept ONE goat in, YAY! Although....the other 2 are eating my landscape:(

New grounding rods went in last night....although I think I hear a visitor clip clopping on the deck right now.

I REFUSE to give up! There is a poop free deck in my future, I just know it!!

and on an unrelated note, Fisherlady, any news on the pup? Have you considered 'Mork' for a name? Hee hee.
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Would you like to add a 6 week old bottle lamb who is intent on coming back in the house that i am trying to wean to that equation? I keep putting up different things to keep him, he keeps showing me all the ways he can get out. Even though he hasn't had a bottle for a few days now, he still thinks i HAVE to have something for him. I think it is Lamb: 15 Motherhen: -25... I lost count... LOL
 
Back in my restaurant-chef-ing days, we used to get cases of 4 1 gallon red wine vinegar that had the mother. Maybe gallons or wine vinegar from a restaurant supply might have the mother. If the live bacteria from the mother is the reason for using the vinegar as an innoculant, then in theory it should be the same or a very similar strain of bacteria. And wine vinegar still adds acidity. Maybe I should try to track some down. Til then, pints of Braggs ACV for almost $4 aren't happening for chickens at my place.
 
It doesn't take a lot of mother to make vinegar. Actually you CAN do it with none.

Buy a gallon of cider. Must be raw, or pasturized, no preservitives!
Add wine or beer yeast and ferment into hard cider (use an airlock) bread yeast should work, too.
Once it is fermented, shake up your bottle of ACV to get the mother floating and add some to the now hard cider. It is best if it is in a container with a wide mouth at this point. Cover with cheese cloth or an old t shirt held on with string or rubber bands. It will attract bugs, but needs air. Leave sit in a warm dark area, and it will turn in to vinegar.

DON'T USE METAL CONTAINERS!

Basically, sugar plus yeast creates alcohol then
Alcohol plus mother makes vinegar.
Two steps, thats all.

If you use beer as your alcohol, you get malt vinegar.
Red wine - red wine vinegar
Etc.
Add herbs to wine vinegar,create an expensive specialty item, lol
 
Sally Sunshine said:
I would love to be able to buy gallon jugs or even 5 gal bucket of it! I never made it and cant find mother stuff in big batches anywhere! I add a dribble to all waterers to keep them from stenching up and I have a **** load of waterers
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I can make a large batch of vinegar. It will take a couple months to ferment.
 
patrickschick said:
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Louise's Country Closet
Homemade Apple Cider Vinegar Ingredients:
Cores and peels from 6-8 apples 2 TBS. Honey place the cores and peels in a large, wide-mouthed jar. Used a 4-cup jar, but you can adjust the size of the jar to the amount of apple scraps you’re using.
Cover the scraps with water and stir in the honey.
Place a paper towel on top of the jar, and secure it with a band.
Let the mixture soak for 2 weeks, and then strain out the liquid.
Return the liquid to the jar and cover it again with a paper towel and band. Leave it for 4 more weeks, stirring daily.
Taste it and see if it has the acidity you would like. If it does, transfer it to a covered bottle for storage. If not, leave it in the wide-mouthed jar for a little while longer, checking every few days.

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