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Balsamic Vinegar starter

Discussion in 'Drink, Smoke, and Fine Dining' started by PV Dirk, May 16, 2014.

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  1. PV Dirk

    PV Dirk F1 Veteran

    Jul 26, 2009
    5,401
    Ahwatukee, AZ
    #1 PV Dirk, May 16, 2014
    I have just come into the possession of a one gallon jug with 1/2 qt remaining of what the label calls

    105 yr old Balsamic starter

    Modena Italy Benedictine monk.

    I got it when a winery imploded and the employees were blown to the wind and one of those at the top presented this as a gift.

    Soooo, what do I do with it. I read that balsamic is a white wine reduction, I have 20 gallons of zin that is not what one would hope but definately has appropriate alcohol levels.

    I've heard of the mother starter. Can I continue this jug. It appears much of it has been used and if I dump it into some wine is it gone forever or can I collect some and keep it going?

    What are the chances of it being completely worthless and dead if it was what it says it was.
     
  2. theobordeaux

    theobordeaux Formula Junior

    Jan 13, 2011
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    Bordeaux (France)
    Full Name:
    Theodore
    #2 theobordeaux, May 22, 2014
  3. jm2

    jm2 F1 World Champ
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    #3 jm2, May 23, 2014
    Last edited by a moderator: Sep 7, 2017
  4. alexed

    alexed Rookie

    Aug 25, 2014
    1
    #4 alexed, Aug 25, 2014
    Your find is really interesting. I don't know what's happened since you posted it.

    The biggest danger is that the bacteria in the container worked through all of the food, turned it to vinegar, and then starved to death. if you haven't already, immediately pour some grape juice or wine in there (not too much).

    The next test would be to see if the bacteria is active. I think what I'd try would be to put some grape juice (not wine) in a small container, and add a small amount of the starter. I'd then taste the mixture to ensure that it tasted sweet (i.e. I hadn't put in too high a ratio of sour vinegar mother mix to sweet juice. Then I'd cover it with something air permeable and leave it for a month or two. At that point, if the bacteria is active, it should no longer taste sweet.

    I would be VERY interested in purchasing even a small amount of that, if it's active. I'm about to make a bunch of balsamic vinegar, and getting the right kind of starter is very challenging. I'd even send you a box with padding and a container to make it painless to get it down to me in California.

    If it's active, it will grow, so long as it has access to food and oxygen and is kept cool and dark.

    alex
    [email protected]
     
  5. Jdubbya

    Jdubbya The $10 Trillion Man
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    Dec 28, 2003
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    #5 Jdubbya, Aug 26, 2014
    Looks just like the place I saw when I was there. Even noticed one of the barrels was dated from back in the 1700's!! Amazing stuff. You weren't on a "Car Guy Tour" were you?!
     
  6. jm2

    jm2 F1 World Champ
    Lifetime Rossa Owner

    Aug 19, 2002
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    #6 jm2, Aug 26, 2014
    yes I was as a matter of fact.......the trip of a lifetime for me!
     
  7. Jdubbya

    Jdubbya The $10 Trillion Man
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    #7 Jdubbya, Aug 27, 2014
    Yeah me too! Frank definitely has all the contacts!!
     
  8. jm2

    jm2 F1 World Champ
    Lifetime Rossa Owner

    Aug 19, 2002
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    john
    #8 jm2, Sep 2, 2014
    from Lake Como to all the design houses and the factory tours, he really has the whole thing nailed down.
    Met some very cool people on our tour as well.
     

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