A vinegar mother is technically a scoby too as she is formed of the same stuff; good bacteria and yeast. How do I save "vinegar mother"? I did find the topic addressed by Elizabeth Andress Ph.D. from the University of Georgia in the Making Apple Cider fact sheet. A kind of bacteria in the mother, known as acetobacter, attack the alcohol and sour it into vinegar, a word that comes from the French vin aiger, or soured wine. Apple cider vinegar is made from crushed apples that have actually been fermented. During the fermentation process, the sugar in the apples becomes organic acids, producing an array of enzymes, minerals, pectin and probiotics referred to as “the mom.” The “mother” shows up as cloudy strings in the bottom of the bottle. The mother contains good bacteria for the gut, vitamins, minerals, and enzymes. The fully formed “Mother” is actually a rather disgusting looking thing and looks more like something you ought to throw away and wash your hands after touching it. This may seem obvious, however, it was not until the early 19th century before anyone made the connection between the mother of vinegar and a living organism. The vinegar was largely kept within the region, and highly prized within it. The mother of vinegar is a product of living organisms–the acetic acid bacteria that convert alcohol into the acetic acid that is the primary ingredient of vinegar. If you don’t do this, the last bits of vinegar … What an interesting question! When buying raw and organic apple cider vinegar, the “mother” will settle to the bottom. A vinegar mother is a symbiotic culture of bacteria and yeast that work together to make yummy vinegar happen. Photo by Tim Nauman. According to Michael Harlan Turkell, author of the excellent and authoritative book Acid Trip: Travels in the World of Vinegar, balsamic was a crucial part of a young woman's dowry in the 19th century. Put the affordable, low-calorie flavor-booster to terrific use in these sweet and savory apple cider vinegar recipes to get your dose in a healthy and delicious (and tooth-friendly!) Strain your newly-made vinegar and reserve the mother of vinegar to use in the next batch. The idea behind the detox is that raw, unfiltered apple cider vinegar still has “the mother” in it. The mother of vinegar is a rubbery, slick mass that will work for you again and again. If we let too much air get at the wine, then the wine will transform to vinegar. Some bacteria and yeast do poorly with oxygen exposure, like when making sauerkraut or wine. Our Favorite Apple Cider Vinegar: Bragg Organic Apple Cider Vinegar With the Mother, $12.50/2 bottles; amazon.com Wikipedia describes vinegar mother as “A substance composed of a form of cellulose and acetic acid bacteria that develops on fermenting alcoholic liquids, which turns alcohol into acetic acid with the help of oxygen from the air.”. 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