The “floaties” you see are nothing more than “mother,” which is not harmful at all. Don't panic or even pour them out. Mother is caused by natural bacteria that may develop after a bottle of vinegar is opened. Most vinegar we buy is pasteurized.
A mother of vinegar, that is. Yes, it looks rather grungy and scary, floating on the top of the vinegar like that, but this spongy mass of bacteria is completely harmless.
Once opened and exposed to air, however, harmless “vinegar bacteria” may start to grow. This bacteria causes the formation of a cloudy sediment that is nothing more than harmless cellulose, a complex carbohydrate that does not affect the quality of the vinegar or its flavor.
If you notice a gelatinous blob forming in your vinegar, don't freak out. It's not an alien life form. It's just “mother of vinegar” — a harmless bacterial culture that can form in fermented products.
Store the balsamic vinegar in a cool, dark place away from heat. You may notice a sediment in the bottle—this is a natural by-product of the process and is not harmful.
If the vinegar tastes flat, sour, or has a strange aftertaste, it may have gone bad. Texture: Balsamic vinegar should be a thick and luscious texture. If your balsamic seems watery or thin, it is very likely expired.
Thanks to the vinegar's acidic nature, it's self-preserving and is often too extreme of an environment for bacteria to grow in.
If your bottle of vinegar has been hanging around for a considerable amount of time, sediment may form which will in turn give the liquid a hazy appearance. This is completely harmless and has no effect on the flavor of the vinegar.
Balsamic vinegar can last indefinitely and will go bad only due to improper storage or damaged packaging. The “best by” or “best before” date is only an indication of the vinegar's peak quality. It is still safe to use after the expiration dates shown on the bottle or packaging.
Contrary to popular belief, the mother of vinegar is not algae or fungus. As with kombucha scoby, the mother of vinegar is formed of cellulose woven by bacteria. The mother of vinegar contains mainly acetic acid bacteria (ref.). These bacteria convert alcohol into acetic acid, the scientific name for vinegar!
Bacteria that are most common in a wine vinegar fermentation are among the following: Acetobacter Pasteurianus. Acetobacter Aceti. Acetobacter Cervisiae.
A vinegar mother is a gelatinous disc that looks like a slice of wobbly raw liver. It's composed of a form of cellulose and acetic acid bacteria (mycoderma aceti) that develops on fermenting alcoholic liquids, and turns alcohol into acetic acid with a little help from some oxygen in the air.
You can try placing the jar in hot water or use warm running tap water to heat up and re-liquefy the vinegar.
That said, you will want to consume most commercially available balsamic vinegar within three to five years. They're still safe to consume after five years (self-preserving, remember), but the quality won't be the same.
Balsamics' enemies are light and heat, so cool, dark storage spaces are best. If you're using balsamic vinegars primarily for salads and like them chilled, they can be refrigerated. If you're using them for sauces, marinades, and reductions, store them in a cupboard.
While refrigeration after opening is required for many pantry staples, it is not necessary for balsamic vinegar. Putting the balsamic vinegar in the fridge can potentially cause condensation to form on the inside of the bottle, diluting the flavor.
Was it usable? A: Vinegar, in general, has a very long shelf life. Older bottles of wine-based vinegars might get sediment at the bottom, and sometimes they develop a growth of what is called Mother of Vinegar, the natural mold that is used to make new batches of vinegar.
It's best to mix well in a sealed bottle so you can shake vigorously, or slowly add extra virgin olive oil to your balsamic vinegar in a bowl while whisking vigorously. This will create a thick smooth mixture with the flavors wonderfully blended.
Vinegar does not expire. Consuming "old" vinegar will not harm you, the way other old food items might, but the flavor and quality will certainly change over extended periods of time. Though there's no expiration, there is a sort of "sweet spot" for vinegar storage, and it varies by the type.
According to the Vinegar Institute, “Because of its acid nature, vinegar is self-preserving and does not need refrigeration. White distilled vinegar will remain virtually unchanged over an extended period of time.
Occasionally, you may find a gelatinous disc in your bottle of vinegar. This is called mother of vinegar. Although it may look unappealing, it is completely harmless.
Listeria cannot grow or survive at low pH levels, so vinegar, sorbic acid, and other acidic ingredients are often added to refrigerated foods to increase acidity and prevent bacterial growth.
Mold is a rare, though common problem with making vinegar. In some cases mold can grow on the mother of vinegar and in this case, the batch should be discarded. Preventing mold can be done in several ways. First, make sure your vinegar vessel is covered during fermentation.
Authentic balsamic vinegar has just one ingredient — grape must. Grape must is the juice from freshly pressed grapes that includes the skins, seeds and stems. Rigid European Union standards require that grapes used for balsamic vinegar must be grown in the Modena or Reggio Emilia regions.