Vinegar types made with grapes include balsamic, red wine and white wine. An authentic balsamic vinegar ages for approximately 12 years. Making red wine and white wine vinegar at home is realistic because the process takes just around three months and requires only a few basic ingredients. The brewing steps are akin to making wine or beer, and a variety of outcomes are possible depending on the wine type chosen and the length of fermentation. A mother vinegar, or vinegar culture, is an aged bacteria purchased from a vinegar-making supply company that influences the quality and flavor outcome similar to the way a vine cutting influences wine.
Step 1
Pour the mother vinegar, wine and water into the container.
Step 2
Cover the container with a piece of cheesecloth and secure it with a large rubber band or twine.
Step 3
Place the container in a warm, dry location. The optimal temperature is between 80 and 90 degrees F.
Step 4
Allow it to stand and ferment for between three to six months.
Step 5
When the vinegar attains the desired flavor, pour it into a stockpot and heat on medium until it reaches 155 degrees F; continue cooking for 30 minutes.
Step 6
Cool the vinegar and pour it into a glass bottle, seal it and store it in the refrigerator.
Things You'll Need
- Crock, pail or jug
- Mother vinegar
- 1 pint of white or red wine
- 8 oz. of water
- Cheesecloth
- Large rubber band or kitchen twine
- Stockpot
- Thermometer
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