Question about balsamic vinegar?!
I've got a bottle of balsamic vinegar!. It's the lighter coloured stuff (i!.e!. rosso), but in a dark bottle!. I recently noticed that it seems to contain a large mass of something!. I didn't notice if this was present when I bought it!. Is this just vine must, or is it some sort of mould!? I would assume, for obvious reasons, that vinegar doesn't encourage mould, but it seems best to check before I poison myself!.Www@FoodAQ@Com
Answers:
It is probably vinegar mother!. It's a gelatinous mass that is the "factory" for producing vinegar!. When your vinegar is mostly finished, fill the bottle up with some red wine and let it sit for a few weeks (covered with cloth to let air in but not bugs and dust)!. You will have some good homemade vinegar!.
http://en!.wikipedia!.org/wiki/Mother_of_v!.!.!.Www@FoodAQ@Com
http://en!.wikipedia!.org/wiki/Mother_of_v!.!.!.Www@FoodAQ@Com
The shelf life of vinegar is almost indefinite!. Because of its acid nature, vinegar is self-preserving and does not need refrigeration!. White vinegar will remain virtually unchanged over an extended period of time!. And, while some changes can be observed in other types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change!. The product can still be used with confidence!.
Vinegar is best stored airtight in a cool, dark place!.Www@FoodAQ@Com
Vinegar is best stored airtight in a cool, dark place!.Www@FoodAQ@Com
Balsalmic vinegar is made in a similar way to wine!.!.!.!.!.so you will have sediment that will develop over time, this is actually a good thing!. The flavor profile of the vinegar will be greatly enhanced with a little age!. BV is actually aged in barrels to achieve maturity and balance!.Www@FoodAQ@Com
It is just the sediment, Shake the bottle up and it will be fine!Www@FoodAQ@Com