Home Forums Hunting & Shooting Food, Cooking, and Game Preparation First attempt at wine vinegar bottled

Not bad with summer cukes and Walla Walla onions.



Got a new batch started,

now you know it's against the rules, to post something like that with no info.

I'm liking the idea. Info please!

I used a cup of leftover Braggs unpasteurized vinegar as a starter. Mixed it with leftover wine and a little water to get the alcohol percentage below ~10%. Put it in a gallon jar with cheese cloth over the top in a dark warm (70 degrees) spot.

Let it sit for about two months. It will form a thick layer of 'mother' on top. When the mother forming slows down, it's done. My jar is one of those 'Sun Tea' ones with a spigot. That way I can taste it to see if it sour enough.

Easy...


Ran it through coffee filters a couple of time to get it clear. I pasteurized the stuff above to keep it from forming mothers in the bottles. Heat it up to 145-150 and let it stay at temp for 30 minutes.

I kept a cup or so in the jar to start a new batch.

well I'll be danged. I have to try that. thanks!!

The wife drinks a glass of wine or beer a night. She can't drink a bottle of wine before it goes south. So I thought, 'vinegar'. Keep adding leftover wine to this batch until I have a gallon or so.

Lot's of info on the web on making it.

Nice!

I really enjoy vinager. I'll have to give it a whirl.