Can i stop a ferment from homemade BRV
Bit of a newbie here,
just wondering if when making a homemade vinegar with the 'mother' am I able to stop the fermentation process so I am able to store WCA without having to tend to the bottle and can sit indefinitely?
Thanks.
Top answer
Heating the vinegar to pasteurize it will stop the fermentation process.
From the KNF library
From the KNF library
Drafted by Claude from Office Hours and the books
·
Sep 2026
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2 sources
The library covers the WCA step, not the vinegar.
- Drake's recipe mixes 1 part eggshells with 10 parts brown rice vinegar by weight. (Cho's Solutions, p. 13)
- The mix dissolves for 7 days under a breathable lid. Stir it daily. (Cho's Solutions, p. 13)
- Another source says to let it dissolve for several days, until the eggshells stop bubbling. (KNF Demystified, p. 40)
- Then separate the liquid and store it with an airtight lid. (Cho's Solutions, p. 13)
- Store it out of direct sunlight. (KNF Demystified, p. 40)
So the tending ends when you pour off the finished WCA. The library says nothing about stopping a vinegar ferment or pasteurizing it.
Sources
- p. 40 KNF Demystified · “Allow to dissolve for several days until the eggshells stop bubbling. Pour off and retain the liquid and store out of direct sunlight.”
- p. 13 Cho's Solutions · “Mix 1 part eggshells with 10 parts brown rice vinegar by weight • Dissolve for 7 days with breathable lid • Stir & agitate daily • Separate and store liquid with airtight lid”
