Did you know that there exists a wild yeast that spends its winters hibernating on the backs of bumblebees? Or that most ancient medicinal texts, whether Chinese, Persian, or Greek, refer to vinegar (from the French vin aigre and the Latin vinum acetum, or soured wine) as a nostrum? Or that yeast, sugar, and bacteria exist in flower nectar, so that all fruits are, from the moment of their inception, on a natural path to becoming vinegar?
I learned these facts from Oregon-based vinegar maker Kirsten Shockey on Zoom while I noisily pureed Cortland apples into a slurry and stirred a jar full of old wine. I had an early copy of Shockey’s upcoming book, Homebrewed Vinegar, a fold of cheesecloth, and several jars at my side. I’d swept everything…
