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IN PERSON VINEGAR COURSE MARCH 3RD IN PERSON VINEGAR COURSE MARCH 3RD IN PERSON VINEGAR COURSE MARCH 3RD IN PERSON VINEGAR COURSE MARCH 3RD IN PERSON VINEGAR COURSE MARCH 3RD

IN PERSON VINEGAR COURSE MARCH 3RD

$325.00

SUNDAY MARCH 3RD

10 am - 1 pm

Brooklyn Navy Yard

Class size 10

I loved bringing a very small group of folks into the factory in Brooklyn and doing a deep dive into vinegar and how to make it at home in small batches. My intention was never to scale up TART and be in major grocery chains but to extend a bit of knowledge and tools for anyone to be able to use local ingredients as well as the natural yeast they provide to make their own sourwine. Nothing increases your appreciation more than doing it yourself.

You do not need a cooking background, even if this is your first introduction to any fermentation you will walk away feeling stoked and ready to begin making vinegar as well as understanding pivotal tools that will shape the way you think about fermentation. Including food safety, flavor department, and applications.

This 3-hour course will include.....

- A history of vinegar and double fermentation.

- Sourcing ingredients including growing your own and foraging. What to look for in an ingredient to have a successful vinegar that showcases flavor. How soil and scraps and freezers play a part in how to think of flavor. 

- Demos for making vinegar using natural yeast as well as commercial yeast, raw ingredients as well as dry.

- A tasting of all multiple kinds of vinegar at different stages to start to know what to look for when making a batch at home. Troubleshooting for how to recover a batch that doesn't seem to have happy microbes. 

- Open discussion about applications of vinegar for food and drinks. Bring all your questions and understand all the possible applications for vinegar based on acid level and flavor. We will make drinks and explore pairing non-alcoholic drinks with food.

- A lunch will also be provided since that's what I do. Feed people.

 

You will take home everything you need to make your own batch including....

- 1-gallon wide-mouth glass vessel 

- Vinegar mother from a batch of TART used to inoculate at home

- Sugar for feeding the microbes (we will talk about glucose)

- Commercial yeast, a starting point for ensuring a successful first batch

- Screen-printed cotton towel for vessel

Ingredients you can use for making your first batch. 

 

Feel free to reach out to me tartvinegar@gmail.com with any questions. 


These classes are not refundable if canceled 48 hours before the course begins.

However shit happens and I am pretty reasonable so reach out to me if something comes up.

 

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