Authentic balsamic vinegar is made from the juice of Trebbiano grapes in Italy. It is boiled to reduce it to about a third of the original volume, and then it is fermented in wooden barrels. By law, balsamic vinegar must be aged for at least 12 years. Over time, the juice concentrates and the flavor becomes richer. The longer it is aged, the more expensive it is. You can't make authentic balsamic vinegar because the name is protected. However, you can make your own rich vinegar from red wine. As it ages, it too will develop a rich taste and texture, good enough to sip.
Step 1
Purchase vinegar culture from a shop that sells wine-making and beer-making supplies. It contains active bacteria that will convert your wine to vinegar.
Step 2
Wash the glass bottle in hot soapy water. Rinse thoroughly with the hottest water possible. Drain the bottle on a scrupulously-clean kitchen towel to prevent the growth of microorganisms that will spoil the vinegar.
Step 3
Combine the red wine, 3 cups of water and the vinegar culture in the glass jar. Place a clean towel over the mouth of the jar and hold it in place with a rubber band. Wine that has 11 percent to 12 percent alcohol needs to be diluted so that it only has 5.5 percent to 7 percent alcohol, according to Mississippi State University.
Step 4
Store your vinegar in a warm, dry and dark place, about 80 degrees Fahrenheit. It will take two to three months for the wine to convert to vinegar. At first, the vinegar will be thin and it will taste sharp. As time passes, it will concentrate because of evaporation and develop a rich mellow taste.
Step 5
Add more wine to the jar now and then as you remove some to use. As long as you choose dry red wine, you can pour any variety into the jar. Rather than waste the last couple of inches of wine in your dinner bottle, pour it into the vinegar. Never pour wine from a wine glass into the vinegar; this can transfer microorganisms that will ruin your vinegar.
Tips and Warnings
- Purchase a small oak vinegar barrel from a shop that sells wine-making supplies, or purchase oak chips that you can add to your vinegar. Oak adds its own flavor to the vinegar, making the vinegar more complex. When you remove vinegar to use, store it in the refrigerator.
- Keep the jar and the towel used to cover it very clean. Don't cover the jar with a lid; the vinegar needs air.
Things You'll Need
- Vinegar culture
- Glass jar
- Kitchen towels
- 1 bottle of dry red wine
- Water
- Large rubber band
- Extra red wine
References
- Mississippi State University: Vinegar Making
- Indiana University; Homemade Vinegar; Oct. 2010
- "Vinegar: The User Friendly Standard Text Reference and Guide to Appreciating, Making, and Enjoying Vinegar"; Lawrence Diggs; 2000
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