Vinegar dilution and storage
What is the dilution ratio for knf vinegar?
also do we need to store the finished vinegar in a breathable lid?
Lastly, can we add sugar and water in the container with the mother and keep making vinegar? Or do we need to change out the food every time?
thank you
Top answer
dilution is 1 to 500
no need for breathable lid for storage
just adding sugar water to a mother in theory it should be ok but not advised vinegar is made from alcohol so by using pre fermented food (FPJ) u r a step ahead on the conversion process (shorter time to convert to alcohol then to vinegar) it is also not advised to use white vinegar as KNF cleanser (BRV) and that is what u would be making with just sugar water if u wanted to pasteurize the white vinegar and use it to make structure (WCAP) and reproduction (WCA) that would work great but for a cleanser (BRV) it is best to use a living fruit vinegar the main reason is the micronation of the P, K and other nutrients that occurs through the full fermentation process along with the living microbes
if your asking can i run it again (as in the food) id say no u have all ready spent that food, converted all its sugars pulled all its nutes put it through a full fermentation process and its ready to break down and return to the soil at that point u would get best results using a new food each time
Happy Experimenting
From the KNF library
From the KNF library
Drafted by Claude from Office Hours and the books
·
Sep 2026
·
6 sources
The library adds three things to the human answer.
- Dilution depends on the leaf. Drake gives 1:500 on juvenile leaves and 1:200 to 1:300 on adult leaves for sanitizing. (Office Hours Ep. 66, 1:08:33)
- Storage: the manual says to store banana vinegar in a dry, cool place, away from direct sunlight. (Student's Manual, Basic Course, p. 41) The recipe lists a breathable cover for the bucket while it ferments. (Student's Manual, Basic Course, p. 40) Drake also says a super-saturated solution goes under an airtight lid so it doesn't evaporate. (Office Hours Ep. 26, 22:50) That answer does not name vinegar, so it may not apply here.
- Feeding the mother: Drake's recipe uses finished fruit food, one part food to two parts water, fermented three to six months. (Office Hours Ep. 66, 1:09:35) A mother from an existing vinegar speeds up a new batch. (Cho's Solutions, p. 8)
The library does not say whether sugar water alone keeps a mother going, or whether a finished vinegar needs a breathable lid.
Sources
- 1:09:35 Office Hours Ep. 66 (Feb 2023) — Brown Rice Vinegar Cleanser, Moldy Vinegar Fix, Latvia KNF Delivery · “Mix one part finished KNF fruit food with two parts water and ferment three to six months until pH drops below 2.4.”
- 1:08:33 Office Hours Ep. 66 (Feb 2023) — Brown Rice Vinegar Cleanser, Moldy Vinegar Fix, Latvia KNF Delivery · “Use 1:500 on juvenile leaves and 1:200 to 1:300 on adult leaves for sanitizing.”
- 22:50 Office Hours Ep. 26 (Apr 2022) — IMO Animal Feed, Calcium Fixes, JADAM Pasture Revival · “Once a solution is super-saturated, store it under an airtight lid so it doesn't evaporate.”
- p. 8 Cho's Solutions · “Speed up the process by adding a splash of living vinegar or adding a ‘mother scoby’ from an existing vinegar.”
- p. 40 Student's Manual, Basic Course · “Brown Sugar Water Breathable cover for bucket”
- p. 41 Student's Manual, Basic Course · “Store in dry, cool place, away from direct sunlight”
Also discussed on Office Hours
Know the answer? Members answer, ask, and get their questions onto the Sunday show.
Sign in Become a member