Here it is ... my homemade red wine vinegar is done aging/fermenting. I read a couple articles/books on vinegar making a few months ago and wanted to give it a try. The hardest part is finding the bacteria you need (a.k.a. mother of vinegar) to turn the red wine into vinegar. I read that you could buy Bragg's Apple Cider Vinegar from the store, which comes unfiltered - mother of vinegar and all - and use it instead of ordering the mother from an online store. I had my doubts, but turns out it worked!
Here is the process in a nutshell. (1) Combine mother of vinegar and equal amounts of red wine and water in a large vessel of some sort, (2) bound said vessel with cheesecloth, (3) place the vessel in a warm spot to age, (4) age for approximately 3 to 4 months. To finish, strain the liquid through a cheesecloth or a coffee filter and bottle. To try, place on a spoon and ingest. Wait an hour. If you do not die, you have successfully made red wine vinegar! Congrats...
Oh I forgot to say what the pics are. I placed my homemade vinegar next to store bought red wine vinegar for purposes of comparing. Mine is much more vibrant in color and tastes a heck of a lot better!
ReplyDeleteSweet! I'll be expecting a jar for my birfday in april. What's next? White wine? Apple Cider? Champagne? Balsamic?
ReplyDeleteHow much wine did u use to net what you have in that jar?
I forget, it was three months ago! I probably should have written that down somewhere. I think it reduced to about 1/3 of the original quantity. Same process works for white wine, hard cider, etc. - really anything with alcohol in it. Now that I have the red wine mother though, I can reuse it, so I'll probably just stick with more red wine vinegar.
ReplyDeleteI thought you were making crack or meth with thosse spoons full of liquid. That would have been inappropriate for the blog.
DeleteI thought you were making crack or meth with thosse spoons full of liquid. That would have been inappropriate for the blog.
Delete