Flavored VInegars II

[Beth]

Okay, I have strained my raspberry and mixed berry vinegars and they are gorgeous -- raspberry looks like cranberry juice and the mixed looks like wine. I have never seen vinegar with this much color. Is there such a thing as too much color? Is this good? It is pretty, but should I cut it's strength or do something different next time?

Also, I put the mixed berry through a fine strainer and triple layered cheesecloth, but it would not go through a coffee filter even after 24 hrs and stirring/sraping. It has no visible seeds or anything in it, but it not as clear as the raspberry. It is also so dark that it's hard to tell. Would you try to strain it more or leave it as it is?

[luv2cook]

I'm clueless to your questions, Beth, but I still want some! :D

[Don]

Hi Beth,

I don't think there's any such thing as too much color. I bought a set of flavored Boyajian vinegars for a friend of mine a couple of years ago as a birthday present. The plum vinegar was a dark purple color, and she absolutely loved it. This year she got another 5 bottles, which were gone in a month and a half. If you like the flavor of the fruit, I would leave it dark.

[Beth]

No opinions????

[Beth]

Thanks, Don. Seems like this is a more would be better, but was wondering if you could have too much. I haven't thought of anything the vinegar would tinge pink in an undesirable way (like vanilla extract in off-white icing -- but I make mine off white). I've already bottled it and wish I could do more.