Mother of vinegar - also called Mycoderma aceti (a New Latin expression, from the Greek μὑκης (fungus) plus δἐρμα (skin), and the Latin aceti (of the acid) - is a substance composed of a form of cellulose and acetic acid bacteria that develops on fermenting alcoholic liquids, which turns alcohol into acetic acid with the help of oxygen from the air. It is added to wine, cider, or other alcoholic liquids to produce vinegar.
Mother of vinegar can also form in store-bought vinegar if there is some non-fermented sugar and/or alcohol contained in the vinegar. This is more common in unpasteurized vinegar. While not appetizing in appearance, mother of vinegar is completely harmless and the surrounding vinegar does not have to be discarded because of it. It can be filtered out using a coffee filter, used to start a bottle of vinegar, or simply left in and ignored.
Famous quotes containing the words mother of, mother and/or vinegar:
“The great, the jewel and the mother of battles has begun.”
—Saddam Hussein (b. 1937)
“The idea of feminine authority is so deeply embedded in the human subconscious that even after all these centuries of father-right the young child instinctively regards the mother as the supreme authority. He looks upon the father as equal with himself, equally subject to the woman’s rule. Children have to be taught to love, honor, and respect the father.”
—Elizabeth Gould Davis (b. 1910)
“My grandfather fell on Vinegar Hill,
And fighting was not his trade;
But his rusty pike’s in the cabin still,
With Hessian blood on the blade.””
—Joseph I. C. Clarke (1846–1925)