George Paul Johnson’s world-class vinegary is precisely in the middle of nowhere
August 13, 2018
George Paul Johnson makes world-class vinegar—red wine, white wine, balsamic, and raspberry—from his own local fresh fruits using old-world methods.“When you get me talking about the vinegar business, I can talk for a long time,” Johnson, a retired cow rancher, said with a chuckle when I chatted with him. But owning and running a vinegary wasn’t a random venture that Johnson decided to take up in retirement.
Here’s how vinegar is typically made: It begins with fermentation and with Johnson’s vinegars, the process is two-fold. First, the fruit juices ferment, and yeasts convert the natural sugars into alcohol. Then, the acetobacteria present in this process feeds on the alcohol, which yields acetic acid. There’s also what is referred to as “the mother,” another byproduct of fermentation, essentially a living body of cellulose.
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