RE: [Killietalk] Alternate vinegars for vinegar eels,

[Chris <cgraseck at optonline_net>]

Tom,

I don't usually (ever) add anything to the culture once it is set up.  I
have one in a gallon container which has a whole apple (sliced) in it.
It has been going strong for probably a year now.  I think that the
apple provides a constant source for fermentable sugars.  The nice thing
about this culture is that I don't have to pay any attention to it.  The
eels are always there in numbers greater than I can ever imagine using.
The interesting thing about the culture in malt vinegar is that the
worms are so abundant that they are gathering in balls just above the
surface.  This culture could be harvested with a Q-tip!

-----Original Message-----
From: killietalk-bounces+cgraseck=optonline_net at aka.org
[mailto:killietalk-bounces+cgraseck=optonline_net at aka.org] On Behalf Of
Tom McLean
Sent: Friday, November 19, 2004 7:41 PM
To: Killietalk
Subject: [Killietalk] Alternate vinegars for vinegar eels,

Chris:

Each type of vinegar is derived from a different source of fermented
sugar 
or alcohol.

Cider vinegar from apples and hard cider.

Wine vinegar from red or white grapes and vine.

Rice vinegar from steamed rice and sake.

Malt vinegar from beer wort or finished beer.

To keep a vinegar eel culture going add stall beer or malt extract to
the 
malt vinegar culture.  You can find malt extract in the baking section
of 
most food stores or from your local home brew shop.  Be sure that you 
delete commercial vinegars so that you don't pickle the eels.   A small 
amount of malt or beer every couple of weeks is all you need, and dark 
thicker beers are better then light ones.

An interesting experiment.

Tom McLean
North of Portland OR
AKA, NWK




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