One of the things we use when making tinctures is alcohol. We have a bunch of grapes this year and not enough time (or energy) to process them all the way we wanted to (raisins). Another way to preserve grapes is to juice them. No time or energy to PROPERLY save the juice as juice except as wine or vinegar. We don’t use wine that much and vinegar can be used for tincturing OR cooking.

So we juiced up some of three different varieties. The first step in making vinegar is actually making alcohol. This is an anaerobic process so we used the same system that was used to make our fermented veggies ( ). It takes 4 to 6 weeks they say to have the fermentation for this part finish.

It has been fun watching the juice get “juiced”. One of the bottles seemed to be quite active lately. The other night I remembered that my iPad could take a vid. So I did a 30 second take on the action. You can see the CO2 (gasp! :scared: ) action in the juice and escaping through the trap at the top.

Video is uploading to YouTube. Try this link: https://youtu.be/n57b8b5uvD4

I don’t know how long the upload will take so if you see this soon after I posted it keep trying.