Apple cider fermenting on the mother from an older bottle of unpasteurised vinegar, exposed to wild yeasts in the air, protected by a cheesecloth.

I cleaned the jar well and poured the cider over the mother, gave it a spoonful of sugar to begin with (probably an unnecessary step) and stirred it now and then, where it rested on the kitchen counter, otherwise covered by the cheesecloth. I waited throughout autumn, a bit nervously, and tasted it in the first days of winter. Glorious - just a beautiful flavour. I’ll decant it into a bottle, and use it in the kitchen, I love it in salad dressings particularly. Or you know, as a hair tonic. My mistake, previously, was not to have used a wide-mouthed crock or jar, the process needs air! I’m inspired to try making red wine vinegar and fruit vinegars next, using the mother from this batch to give it a good start. Do you make vinegar?

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