Thanks to its high acidity, vinegar has a natural preservative effect, which is why it generally does not spoil and does not need a best-before date.
Byodo vinegars also do not need a best-before date, as they have an unlimited shelf life.
Over time, however, clouding and a so-called “vinegar mother” can develop.
But what exactly is this all about?
And does this mean that the vinegar is no longer edible?

What is a vinegar mother?

A vinegar mother is a collection of acetic acid bacteria.
These bacteria convert alcohol into acetic acid, resulting in vinegar.
Due to its natural state, acetic acid bacteria remain active in our balsamic vinegars and vinegars.
Over time, they can also visibly re-form and then appear as a “mother of vinegar”.
A mother of vinegar can appear in various forms, such as streaks, dots, deposits such as sediment or cloudiness.
The formation of the mother of vinegar can be promoted by various factors such as light, heat or oxygen supply.  

I have discovered a vinegar nut.
Is the vinegar now spoiled?

No.
The formation of a mother of vinegar is a natural process and not a sign of a spoiled product!
Although the vinegar mother may look a little unappetizing, it is in no way dangerous.
On the contrary, its presence shows that the vinegar is a natural, untreated and living process.
The vinegar mother does not represent a loss of quality and has no negative influence on the taste or shelf life of vinegar.
On the contrary: it underlines the high organic quality of our vinegar!  

Can the formation of a mother of vinegar be prevented?

Yes, the formation of a mother of vinegar can be prevented to a certain extent, but it is important to understand why it occurs in the first place.
Vinegar bacteria can be found practically everywhere – on the grapes, in the wooden barrels, on the corks and even on dust particles in the air.
In conventional vinegar production, these bacteria are often controlled by adding sulphur or antioxidants to prevent them from spreading and subsequently forming a vinegar mother.
At Byodo, we deliberately use the highest quality raw materials in our vinegar production and do not use any additives such as sulphur, artificial flavors or colorants.
To preserve the vinegar’s valuable ingredients, we do not pasteurize them.
This leaves the vinegar completely natural, which means that a vinegar mother can form under the influence of certain factors, such as contact with air, light or heat.
Nevertheless, you can prevent the likelihood of mother formation by storing the vinegar in a targeted manner:

1. Seal airtight
2. Store in a cool and dark place
3. Choose smaller quantities

Despite these measures, it is still possible for a mother of vinegar to form in natural vinegars, as these products contain living organisms.  

What can I do with a vinegar mother?

If you discover a vinegar nut in your vinegar, you can either remove it and continue using the vinegar as usual or even use it to make your own vinegar.
If you want to remove the mother of vinegar, you can carefully lift it out with a clean spoon.
Alternatively, you can pour the vinegar through a fine-mesh sieve or a piece of cheesecloth to filter out the vinegar mother.
The presence of small remnants of the mother of vinegar does not affect the quality and taste of the vinegar in any way.