mother of vinegar


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moth·er of vin·e·gar

in vinegar, the fungus of acetous fermentation appearing as a stringy sediment.
[A.S. modder, mud]
References in periodicals archive ?
To ensure your fermentation creates flavorful vinegar, however, use a "mother of vinegar." The mother is a gelatinous mass of vinegar-making organisms that forms naturally in vinegar.
Mother of vinegar is a slime composed of yeast and acetic acid bacteria that develops on fermenting alcoholic liquids.
The cloudiness could be caused by albuminous matter (especially if the wine was low in alcohol content) which is hard to get rid of, but also may be "mother of vinegar," which is good if you want vinegar.