I bought this bottle a couple of days ago and when settled it looks pink. There’s definitely mother at the bottom but why so cloudy and pink on top? I promise it’s not the lighting. I’m unsure if I should use this in recipes.
Now it’s barely sulfuric and still has an apparent albeit weaker alcohol smell. This was a simultaneous wild fermentation - never anaerobic! So I strained after 2 weeks of stirring a LOT and weighing down the pulp. And inoculated with raw apple cider vinegar with the mother. Now it’s sitting and I plan to continue stirring 1-2x a day, until the mother starts to form. Ive had some failures so far, so does this all seem on the right track?
Hello,
I have heard good things about vinegar so I made pickles with vinegar. I used a high concentrated vinegar (25 percent acetic acid).
After a month I ate a few and they were pretty strong. I have vomitted a bit out and now 2 days later my throat is still burning a bit.
Luckily no stomach pain or breathing issues.
But I have mild stomach discomfort and as I said my throat burns sometimes. Not 24/7 but in the morning and after meals. Mild and managable but still annoying.
I wonder if this accident can cause any permanent damage? Can it lead to gastritis or affect the microbiom? Can it damage the inner lining of my throat, oesophagus, stomach? Or does it heal just fine?