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Epping
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218 Cooper St, Epping VIC 3076
📞 (03) 9422 1711
🕐 Mon – Fri: 9 am – 5 pm
Sat: 9 am – 1:30 pm
Sun: Closed -
Laverton North Branch
Free
Usually ready in 24 business hours
Unit 2/176-178 Cherry Ln, Laverton North VIC 3026
📞 (03) 9422 1711
🕐 Mon – Fri: 9 am – 3 pmSat: 9 am – 1:30 pm
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Vinegar Production
A mother of vinegar is a living culture, and it is the only honest way to make vinegar at home. Buy a mother once, feed it wine, and it will keep going for years. That is the whole method, and it has not changed in a few hundred years.
We keep the mother vinegar culture in three forms. A chunk in a 200ml jar on a Merlot red wine base, a medium piece in a 200ml jar on a Pinot Noir base, and a general red or white wine vinegar culture. The base matters less than people expect, because the mother adapts to whatever you feed it, but starting on a red base if you intend to make red wine vinegar gets you there faster.
What you need alongside it is air and patience. A wide neck vessel with a cloth over the top rather than a sealed lid, somewhere dark, and about eight weeks. The wide neck demijohns and gallon jars are the usual choice, and a large glass jar works just as well for a smaller batch.
The mother is alive when it leaves us, so it is worth collecting in person if you can. Both stores at Laverton North and Epping hold stock. Ask us how to feed it. Part of our Wine Making range.
A mother of vinegar is a living culture, and it is the only honest way to make vinegar at home. Buy a mother once, feed it wine, and it will keep going for years. That is the whole method, and it has not changed in a few hundred years.
We keep the mother vinegar culture in three forms. A chunk in a 200ml jar on a Merlot red wine base, a medium piece in a 200ml jar on a Pinot Noir base, and a general red or white wine vinegar culture. The base matters less than people expect, because the mother adapts to whatever you feed it, but starting on a red base if you intend to make red wine vinegar gets you there faster.
What you need alongside it is air and patience. A wide neck vessel with a cloth over the top rather than a sealed lid, somewhere dark, and about eight weeks. The wide neck demijohns and gallon jars are the usual choice, and a large glass jar works just as well for a smaller batch.
The mother is alive when it leaves us, so it is worth collecting in person if you can. Both stores at Laverton North and Epping hold stock. Ask us how to feed it. Part of our Wine Making range.
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$16.90 AUD
This Merlot mother of vinegar is a thin film of slimy, gelatinous bacteria that encourages fermentation.
If you’ve bought a bottle of raw apple cider vinegar, you’ve probably seen a leftover mother floating in the bottom of the jar. This bacteria has the more scientific name of mycoderma aceti but calling it a mother is so much more poetic.
The magical thing about mothers is that during the fermentation process they give “birth” to other mothers that can be used in future batches of vinegar. People who regularly make their own vinegar can use new generations of one mother to make vinegar for decades.
Other than a mixture of wine, water and a mother, the only other supplies you’ll need are a 1-2 gallon vessel to ferment the vinegar and some cheesecloth. A ceramic crock works well because it keeps out damaging light, but a jar wrapped with cloth or paper to keep out the light could work, too. Covering the top of the vessel with cheesecloth keeps insects out, but lets air get in to feed the bacteria. Tucked away in a warm, dark place, the magical transformation into tasty red wine vinegar will begin. Months later, you’ll be rewarded and we think you’ll agree, it’s worth the wait.
$8.50 AUD
A mother vinegar culture for red or white wine vinegar. It is a live culture supplied for vinegar making. We do not publish method, quantity or handling notes here, so follow the instructions on the pack and the supplier's own guidance. Ask us at Laverton North or Epping if you want to know which option is currently in stock before you order.
$12.90 AUD
This Pinot Noir mother of vinegar is a thin film of slimy, gelatinous bacteria that encourages fermentation.
If you’ve bought a bottle of raw apple cider vinegar, you’ve probably seen a leftover mother floating in the bottom of the jar. This bacteria has the more scientific name of mycoderma aceti but calling it a mother is so much more poetic.
The magical thing about mothers is that during the fermentation process they give “birth” to other mothers that can be used in future batches of vinegar. People who regularly make their own vinegar can use new generations of one mother to make vinegar for decades.
Other than a mixture of wine, water and a mother, the only other supplies you’ll need are a 1-2 gallon vessel to ferment the vinegar and some cheesecloth. A ceramic crock works well because it keeps out damaging light, but a jar wrapped with cloth or paper to keep out the light could work, too. Covering the top of the vessel with cheesecloth keeps insects out, but lets air get in to feed the bacteria. Tucked away in a warm, dark place, the magical transformation into tasty red wine vinegar will begin. Months later, you’ll be rewarded and we think you’ll agree, it’s worth the wait.
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