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Old Wine Vinegar

Prep Time 5 minutes
Fermentation Time 60 days

Ingredients

  • Old wine red or white
  • A glass or ceramic container such as a large jar or crock
  • Cheesecloth or a clean kitchen towel
  • Rubber band or string
  • Mother of vinegar optional but recommended for faster fermentation

Instructions

  1. Clean your glass or ceramic container thoroughly. Avoid using metal containers as they can react with the vinegar. Ensure the container is large enough to hold your wine with some extra space for air circulation.

  2. Use a ratio of 1:4 vinegar and old wine. I used 1/4 cup of apple cider vinegar to 1 cup of old wine. Pour the old wine into the prepared container. Fill the container no more than two-thirds full to leave room for air. If you have a mother of vinegar, add it to the container.

  3. Cover the top of the container with cheesecloth or a clean kitchen towel. Secure it with a rubber band or string. This allows air to circulate while keeping dust and insects out.
  4. Place the container in a warm, dark place, such as a cupboard or pantry. The ideal temperature for fermentation is between 60-80°F (15-27°C). Avoid direct sunlight and temperature fluctuations.

  5. Allow the wine to ferment for a minimum of three months. During this time, the acetic acid bacteria will convert the alcohol in the wine into acetic acid, creating vinegar. Taste the vinegar periodically to check its progress. The vinegar is ready when it has a strong, tangy flavor.

  6. Once the vinegar has reached the desired flavor, filter it through a coffee filter or fine mesh strainer to remove any solids, including the mother of vinegar. Pour the filtered vinegar into clean glass bottles or jars and seal them tightly.

  7. Store your homemade vinegar in a cool, dark place. It can be used immediately or aged further for a more complex flavor. Properly stored, homemade vinegar can last indefinitely.