About 6 weeks ago, Karen Vollmecke gave me two quarts of raspberries to fool around with. Her farm overproduces raspberries, and she needs to develop ways to turn as many of them as possible into products that people can use. So, since I'd recently told her that I'd been toying with making vinegar from wine dregs and like liquids, she asked me if I wouldn't mind taking some berries and trying to turn them into raspberry vinegar.
I took he up on her offer and well, I don't want to make no mountains out of molehills [Not] but I tried it and it worked brilliantly. The vinegar tastes like raspberries, has a nice mouthfeel (in no small part due to the fact that I pumped up the fructose content with raisins prior to primary fermentation) and I think looks pretty good (I racked it off very carefully). The slideshow below shows a few snapshots of the vinegar as it was happening and as it appears now.
The shots that show the vinegar in jar I think are especially cool because of the gully layer of acetobacilli (mother of vnegar) on the top. Don't you think?