I will start off saying that though this book hasn’t been released I got a free digital copy for an honest review BUT before I even got that I actually already pre ordered the book. I have 3 others by the Shockeys (the one on vegetables, sauces, and tempeh/natto+), all of their books are amazing, full of info and tons of good quality pictures so you know what to expect from your ferments, which is why I didn’t hesitate in buying this one site unseen for an eventual May delivery.  Fermenting has become my corona hobby and the only other book I have on fermenting  that isn’t by this couple is my book on Kombucha and I think that’s only because they didn’t make one!  The books starts out with what vinegar IS, which at first I was like “I know what vinegar is, I’m not an idiot”. Well, I apparently am! I never really thought about what vinegar might be, expect for maybe my over fermented kombucha. It then goes into the science behind vinegar, and when I decide to commit to something I want to know EVERYTHING I can so I this was very interesting and entertaining.  My favorite chapter however is the ‘Waste Not Want Not’ chapter, creating vinegar from the stuff you would have thrown away (similar to the kraut I just cut up from a leftover cabbage after taking a few leaves for keto enchiladas using their Fermented Vegetables book).
When they go in depth as to what vinegar is and how it is made they give way more info, numbers crunching, and methods than you need. They also give you cheap DIY methods for doing things (like removing sulfites from wine for example can be done by mixing vigorously, or more expensively by adding fancy stuff to it or aerating with a fish tank set up…needless to say I will be doing the mixing method first!)
They are very careful to tell you the safe #s the vinegar has to have, not just for drinking but also if you want to use for pickling, or selling. I really appreciate this as safety is paramount when you do things at home like fermenting. I have PH strips and they stressed as I knew from making kombucha what good PH to look for to ensure it is safe to drink, they give you other tools and things you can do for measurements but since I plan on just using for me and gifting I won’t be purchasing any. :-D
This book is not for the faint of heart, ideally to get the safest batch of vinegar they tell you to measure sugar levels, alcohol levels, etc. I don’t have any of these tools and am definitely a beginner fermenter. Granted she does state many times that her recipes in this book have already been premeasured for safety so people like me don’t have to purchase every vinegar making gadget before knowing I want to commit.  She also discusses the need for yeast, wild or commercial. Pros and cons of both as well as the fact that you can use them interchangeably if you prefer one over the other as you start making some of her recipes. I like that I can spice things up a bit and easily tailor it for what works in my house.  I’m already planning to send my country living coworkers on a wild goose chase for some edible flowers so I can make a wild yeast starter. :-D
As I reached the beginning of the chapter about actually making the vinegar I knew I would be going back to the indepth explanations of the why/how. If you make wine/cider/or beer I am pretty sure a lot of this won’t be as complex as it seems to me as I first sit here reading this book. Especially since, prior to corona, if the grocery store didn’t make I sure wasn’t going to! I mean, other than regular dinners and stuff.
The making vinegar section jumps into 3 easy ways to get starts, with juice, with alcohol, or with fruit scraps. I don’t want to waste good alcohol so I plan on making with some store bought organic juice and house scraps first, see how that comes along. And I might try one with wild yeast and another with commercial bread making yeast that they offer as option.
I look forward to trying several of theirs, most of all the chocolate vinegar, universal wine vinegar (because it’s what I use the most), pineapple scraps vinegar (because I seem to have a ton of those!), molasses vinegar, bourbon style drinking vinegar for my bourbon loving husband, and the fire cider. I noticed they gave credit and interviewed Rosemary Gladstar that popularized and maybe created the fire cider, unlike many other sources that use it.  
If you’ve dabbled in fermenting this is definitely a book to have as we all use vinegar!

So making vinegar is on my bucket list of things to do when I retire so coming across this book was a delight.

   What did I like? This is a gorgeous book with some delightful history and an array of different kinds of vinegars and processes. The fire cider caught my eye among some other varieties. I plan on taking some classes on fermentation so this was a great peek at what I may come across. The author did a great job laying out the book and providing great pictures.

   Would I recommend or buy? Yes to both. If your interested then this book is pretty appealing. The gorgeous pictures make you want to learn this alchemy since it’s long been predated in history. Five stars for an interesting book!

   I received a complimentary copy to read and voluntarily left a review.

Great ideas... lots of information and how to's. 

Cant wait to try some of these! 

Great details, love the pictures.

A good overview that provides an approachable introduction to a potentially intimidating topic.  The introductory chapters in particular provide a wealth of information on the history of vinegar production and aid in understanding the complexities of an easily ignored kitchen staple.

I was impressed and surprised by how scientific this book ended up being. This book gives you a background of vinegar, steps to make it, and the history of vinegars.

This book is a tasty treat and a must have for anyone who likes to create in the kitchen whether a cook, baker, homebrewer, canner, whatever. I adore Shockey's sense of humor added here and there and grinned so much while reading this book. The recipes are fantastic but only a small part of what this book is - a science and art lesson of homebrewing. I can't rave about it enough!

Learn how to make your own home brewed vinegar for your own tastes, usage and enjoyment.

You can adapt for personal uses and might be inspired to create your own recipes.

--The Power of Sour--

I received an advanced review copy of this book from the publisher through NetGalley and here are my thoughts.

I own the author's "Fermented Vegetables" book, so it was a real treat to be able to preview her book on vinegars.

If you have ever thought of making your own vinegar, look no further. This book has excellent step-by-step text and photographs that take you through the process. You will learn how to make it, how to store it, and ways to use it as food or medicine. You'll learn how to make sour liquids, sweet syrups, and "don't waste those scraps" vinegars. The book begins with an entertaining history of vinegar. It's entertaining throughout actually.

Excellent layout and photographs.

Perfect gift for the sourpuss in your life.

I very much enjoy vinegar. However, I have never tried to make it or learn much about it, instead opting for giant cheap gallon jugs for cleaning and small glass bottles for cooking and salads. Fermentation feels liks a scary concept - like canning's slightly more bizarre cousin. This book takes a lot of the mystery and fear out of the idea of fermenting. Making vinegar actually seems like it would be fun, and the science and history behind vinegar is truly fascinating. If you have every vaguely wondered what your bottle of ACV means by "the mother" then you should read this book!

This is the ultimate vinegar bible!  I love making vinegar.  There is something magical about putting together just the right ingredients and letting nature do her thing.  It is almost like magic when you find that your almost forgotten treasure has actually turned into vinegar!

The author obviously knows her stuff.  She gives you a thorough history of the origins and uses of vinegar.  Not only does she include culinary recipes, but also medicinal vinegar recipes.  

This book would make a great gift to someone who enjoys cooking from scratch, cooking for health, or adventurous culinary experiments.

Source: I was provided an advanced temporary electronic copy of this book at my request in exchange for an honest review.

I will definitely purchase a hard copy of this book when it is released.  This is right up my culinary alley!

An excellent kitchen resource! I have always loved vinegar, but only recently have begun to learn about all the various types. This book will give you an excellent background, understanding and appreciation for this fine tonic. I was given confidence to try some of my own brews and look forward to experimenting some more. The graphics are very helpful, especially as you just start out and learn for yourself how things should look (and smell). Thank you for taking the time to compile this excellent tool. 
I received a complimentary copy from the publisher via NetGalley. All opinions expressed are my own and freely given.

Like many other readers of this book my first reaction was WOW! I have used common vinegars in my home both for cooking and cleaning for my entire life, yet I was SO oblivious to the many kids of vinegar as well as how in-depth it is. This book was full of history and scientific based facts on how to make vinegar perfectly every time. I doubt I will ever be this into making it, but I saved a few recipes to try. 

If you are serious about making vinegar, learning the history of vinegar, or have a loved one who is, look no further. Get this book and you will never have to do a "quick google" search again.

#HomebrewedVinegar #NetGalley

Special thanks to NetGalley and Storey publishing for providing me with ARC.

I don't know a lot about vinegar history but i loved and use it in many ways. I used it in my beauty such as: masks, nails and also baking, it's so good and make dough fluffy.

Homebrewed Vinegar by Kirsten K. Shockey is a beautiful and informative book on vinegar. To be honest, I had no idea in what ways vinegar can be made and this book was not only full of beautiful photos, but great information on how to make vinegar and also recipes for so many types of vinegar. There are some great ideas for vinegar that I would have never thought about, like making vinegar out of fig leaves! This is an in-depth book for making vinegar and therefore doesn't have those easy, quick recipes. But if you are at all interested in making vinegar? This is a great book to read.

As a vinegar lover, this book is IT for me.  Of the books I've read on the subject, this is by far the most comprehensive and educational.  It's like an entirely new language! My experience of vinegar hasn't extended beyond reading about it, infusing it with herbs and enjoying aceto tradizionale di Modena d.o.p. on trips to Italy.  So, this further information is thrilling.  I enthusiastically discussed this book during my one-hour massage today!  Shockey has an engaging and encouraging way with words which makes the topic sizzle.

Vinegar adds a vibrancy and verve to food.  It sings!  Sure, I have my favourite infusions, but this...this is a revelation.  Homebrewing is new to me, though I've heard of it.  This turned everything I knew upside down.  The history is absorbing...who knew in about 1000 BC Babylonians created vinegar pickles and that vinegar makers in France formed a guild in 1394?  So much to absorb including the importance of surface area, percent acid, creating wild yeast, esters, pH, materials needed, pasteurization and molecular chemistry.  I had not heard of backslopping, lees, creating vinegar from pasta and rice water, switchels and vinegar eels.  Not only this but you will read about the health benefits and even a blurb on foraging and troubleshooting information.    

The flavours that scream out to me most are lilac, elderflower, honey, begonia, lavender, beet, fig leaf, maple syrup, asparagus, persimmon, quince, hibiscus, chanterelle and chocolate.   Summer cannot come soon enough...Four Thieves Vinegar looks wonderful!  For pickling vegetables and fruits I use various infused vinegars but this book gives me so many ideas it's not even funny.  

If you are at all interested in the workings of vinegar and where it comes from, read this.  Those with just a passing interest may find this more than they need but for science-minded nerds like me, it's heavenly!  The photography is inspiring, too.

My sincere thank you to Storey Publishing and NetGalley for providing me with an ARC of this special, special book in exchange for an honest review.  Much appreciated.

If you are serious about making vinegar then this book will be extremely helpful for you. If you are like me and just an average home cook wondering about how you can make flavored vinegar. This is not for you.  This in an in depth how to book on making different vinegars. Who would have thought so much went into making vinegars! If you want to dive into the world of brewing your own vinegar then this book is detailed and gives you step by step tutorials on making different vinegars.

Wow! I had no idea that there are so many styles of vinegar. The design and photographs are excellent. 

I was curious about this book and how you can make your vinegar and this book inspired me to try this myself in the future. The book contains a lot of information and recipes for usual and a bit unusual kinds of vinegar.

Thanks to Netgalley and the publisher for the opportunity to read this! All opinions are my own.

I loved this cookbook.  Not only are there a few divine vinegars, I want to make, I went on a journey.  The author takes you on a culinary history of vinegars.  Then, the author presents the science and alchemy of vinegar.  A gem of a cook book!

An excellent and comprehensive book on making your own vinegar. You'll not only learn several different ways to make vinegar, but you'll also get a history of vinegar-making, profiles of makers, and lots of great recipes using everything from pasta water to fresh fruit.

Date reviewed: October 14, 2020 (Canadian edition)
Date reviewed October 20, 2020 (UK edition) 
... I am bi-country at the moment

When life for the entire universe and planet turns on its end and like everyone else you "have nothing to do" while your place of work is once again closed and you are continuing to be in #COVID19 #socialisolation as the #secondwave is upon us,  superspeed readers like me can read 300+ pages/hour, so yes, I have read the book … and many more today.

I requested and received a temporary digital Advance Reader Copy of this book from #NetGalley, the publisher and the author in exchange for an honest review.  

From the publisher, as I do not repeat the contents or story of books in reviews, I let them do it as they do it better than I do 😸.

Apple cider vinegar has a long history as a folk remedy for a variety of health conditions and, as a result, has achieved something akin to cult status among natural health enthusiasts. But many people don’t realize that there is a whole world of options beyond store-bought ACV or distilled white vinegar. In fact, vinegar can be made from anything with fermentable sugar, whether leftover juicing pulp or brown bananas, wildflowers or beer. 

With her in-depth guide, Kirsten K. Shockey takes readers on a deep dive into the wide-ranging possibilities alive in this ancient condiment, health tonic, and global kitchen staple. In-depth coverage of the science of vinegar and the basics of equipment, brewing, bottling, and ageing gives readers the foundational skills and knowledge for fermenting their own vinegar. Then the real journey begins, as the book delves into the many methods and ingredients for making vinegars, from apple cider to red wine to rice to aged balsamic. Along the way, Shockey shares insights into vinegar-making traditions around the world and her own recipes for making vinegar tonics, infused vinegars, and oxymels.

I have never thought about making my own vinegars - this book makes it look easy.- it is up the tree of the book I recently read and reviewed about naturally fermented breads. Commercial vinegars are so sharp and acrid - these sound less harsh and certainly more edible.  The instructions are clear and concise and the recipes are well written so any cook of any level should be able to get vinegar in no time flat. Just don't give it to my father - he REFUSES to take even a drop of any food that has vinegar in it.

As always, I try to find a reason to not rate with stars as I love emojis (outside of their incessant use by "🙏-ed Social Influencer Millennials/#BachelorNation survivors/Tik-Tok and YouTube  Millionaires/snowflakes etc. " on Instagram and Twitter... Get a real job, people!) so let's give it 🍏🍏🍏🍏