Kim Adams

Kim Adams
Kim Adams,
Gang of Pour co-founder, makes  wine vinegar in her spare time. You might find her roasting shoat in the back forty or salting slugs in the front.

Follow Kim on Facebook

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How To Make Vinegar From Leftover Wine

KIM’S ARCHIVE FROM THE ORIGINAL SITE:

All Pig Dinner at Five Lakes Grill

Morgan and York – Your Friendly Neighborhood Food & Wine Hardware Store

Prosciutto Class in Photos

24 Responses to “Kim Adams”

  • paul littler:

    thx for your help
    a great start
    been reading mt for 10+ yrs now
    especially food sections.

  • Kim Adams:

    Hi Paul – no, we don’t rate restaurants but we do talk about them from time-to-time but it’s not often. You could start here http://www.undergrounddetroit.com/ for some really good info on what’s happening in the area. Check out the links of their community page, follow them on facebook or post on their email discussion group. It’s a friendly group of people!!

  • paul littler:

    hi kim
    hope your summer is going fine
    we just got back from chicago and it was to hot to eat anything anyways… still can’t find good food even in my home town…
    lost a few good restaurants this year – margarita’s for mex on woodward, no good chinese/mex food in livonia, anyways, and we
    return and herc’s roast beef on plymouth has changed names…
    i love good food, i’ve given up on service even, just for the food.
    do you guys rate restaurants, or food, or know where i can start
    to find the good stuff before it all becomes chain bars…
    “not that there’s anything wrong with it” not! thx prl

  • paul littler:

    thx
    restarted with vinegar mother from basement
    wish ya all the best
    paul

  • Sylvia:

    I have a mother going and is in transition from red to white. Where are you?

  • Kim Adams:

    Hi Paul, I do not have any available at the moment but you might try here. http://oakbarrelsltd.com/vinegar-barrels/mother-of-vinegar-cultures/

  • hi kim tried to restart batch but couldn't with my leftover vinegar or vinegar from.
    natural food store.
    can I buy a piece of mother? white wine if you have but its almost june and.
    got to start over.
    i work all around town so I can meet you for transaction or as you wish.
    all the best…

  • Kim Adams:

    Hi Paul – the only time that’s happened is when I had experimental small batch jars that I forgot about and let evaporate down to nothing, more or less. There was considerable mold. But thank goodness that has never happened to my main crocks. What a bummer for you!! I’d toss all and start over. Good luck with your new project and stay in touch!!

  • paul littler:

    hope your holidays were fine. just got back from fla and all my
    vinegar batch is destroyed. a wicked combination mold is floating
    on top of all six of the containers i was using. and the remaining vinegar is wine-colored, non-cloudy, with a very slight fruit taste/odor. has this ever happened to you?
    guess i got to dump and start over.
    wish you only the best for the new year paul

  • Kim Adams:

    Hi Doris, perhaps you stirred up the sediment in the bottom when you bottled it. Try to take liquid from the top of the container only and don’t scoop your ladle too far into the jar – or don’t turn it in its side to pour out. If it is cloudy when you take out some of the liquid, just cover it and leave on the counter top for a few weeks. it should settled back to a clearer state in that time.
    Kim

  • Doris Zubillaga:

    Tried making wine vinegar, but it was cloudy. Where did I go wrong. Did I let it sit for too long? Your comments would be greatly appreciated.

  • rob:

    Hi there,

    greetings from Budapest Hungary.

    I am interested in some Mother… I have been listening to people here tell me for the last twenty years how much better the homemade vinegar their grandparents made was than the store bought stuff…

    My wife’s family makes about 1000 litres of wine a year, we have all the raspberries, peaches, apricots, blackberries, strawberries we could ever want there as well…

    I figure it is time to start making vinegar!

    Thanks

    Rob

  • Sylvia:

    Hi Kim,
    Yes, I am interested although I want to keep a white wine/vinegar culture going as that is what I use regularly. Would your Mother object to switching to white?
    Let me know how to proceed.
    Thanks!
    Sylvia

  • Kim Adams:

    Hi Sylvia, I do sell my mother for $20 including shipping. It’s red wine mother from my main crock that’s over 20 years old. Let me know if you are interested.

    Cheers,
    Kim

  • Sylvia Morse:

    Kim,
    I am interested in some Mother, are you a source?
    Sylvia

  • paul littler:

    thx for the quick response, i owe you a bottle of my wine
    that i don’t make into vinegar (the good stuff)
    thx also for grace and the corks
    makes my sad life seem so more ok when i hear of the horror of
    others
    wish you and yours a happy year

    • Kim Adams:

      Paul, good luck with all of your projects – be they wine or vinegar!! Stay in touch. I like hearing about other vinegar projects.

      Cheers,
      Kim

  • paul littler:

    hey kim
    hope everything is going alright
    just have a couple questions about my vinegar/mother
    this year, the vinegar is fine but the mother
    is about 2 inches thick and never falls/dies/etc.
    have you ever run into this?
    so different than before
    thx

    • Kim Adams:

      Hi Paul – I have seen that happen many times with some of my crocks. At some point you will need to remove it or it’ll just keep growing and end up taking up all the room in the jar. Just take it out and use to start another or throw it away.

      Cheers,
      Kim

  • Kim Adams:

    Hi Ron – I know that Oak Barrel Plus http://www.oakbarrelsltd.com/vinegar-barrels.html#Vinegarculture sells mother and I do too. They also sell vinegar barrels that are wonderful.

    Since you are local it would be less expensive to buy from me because there would be no shipping costs. I can sell you an 8 ounce jar of red mother from my main crock for $13.00. We can meet somewhere local where I can deliver it to you.

    Cheers,
    Kim

  • Ron Smerigan:

    Kim,

    I’m interested in trying my hand at some homemade vinegar, and stumbled upon your articles through a web search. Do you believe I should try to grow my own mother or start with a piece from someone else? If yes to the later, are there any reliable online forums that I could request this?

    Thank you for your help,
    Ron Smerigan
    Hazel Park, MI

  • paul littler:

    love your site but sure miss your q and a on vinegar
    prosciutto and cellar pictures are wonderful
    keep on smiling
    my next step is a keg for vinegar to get the mothers out
    easier than out of the wine glass

    • Kim Adams:

      Hi Paul – thanks for the kind words. I miss the vinegar q and a too and was really stunned to learn that the commenting service discontinued. Lost a lot of good data there.

      Hope your vinegar making remains a success.

      Cheers,
      Kim

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