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One gallon of mother will be enough to produce a 2-3 gallon starting batch of balsamic, which will likely evaporate down to about 1-2 gallons of finished vinegar after years of aging.
Important: this culture is only the bacterial culture required to convert ethanol into acetic acid. It will not convert grape juice into ethanol and therefore cannot be added directly to un-fermented grape juice.
Balsamic Vinegar is a highly dense, sweet and strong vinegar. In order to ensure that the mother does not dilute the density and sweetness of the vinegar, our mother culture is produced at or above 20° Brix final density, and above 5% acidity (as acetic acid). We test the live mother for both Brix and Titratable Acidity and report those values on the packaging. These numbers are essential for the calculations needed in the production process, and for ensuring a great final product.
The Beverage People Warehouse, Santa Rosa.
Fulfillment occurs Tues - Sat, 11 AM - 5 PM. We aim to fulfill orders in 2 hours or less, whenever possible.
All our supplies are guaranteed for one year. Request for refunds occurring more than 30 days after the date of purchase on non-defective goods may be granted as a store credit if the goods are returned in their original condition. Yeast is perishable and should be refrigerated on arrival. No refunds are allowed on sales of living organisms such as yeast and bacteria.