Fortunately the first thing you need to know about how to make red wine vinegar is that the red wine part is already done. Go to the store and buy 4 bottles of your favorite red wine. If you like a sweet red wine vinegar - buy a sweet red wine. If you like a dry. . .well you get the picture.
That's the easy part. In fact, if you're reading this because you have a dinner party tonite and you want to serve some homemade red wine vinegar, then call your local farmer's market because you won't be done with this red wine vinegar recipe for about 4 more months.
Now you need to buy a wooden barrel or a crock. Once you do that, pour two of the bottlesof wine in and set them aside, covered with a cheese cloth for 3 months. Pick an airy spot that is not too hot, not too cold and a place it where the crock won't get knocked around. Before you set it aside, add 1 jar of Mycoderma Aceti, that's the bacteria that's going to further ferment the wine.
3 months from now a top should have already started forming. It's not a pleasant looking top, a bit greyish and a bit leathery. Once it has formed, go ahead and add a glass of wine to the mix each week. Keep doing this until this 'top' which is actually called a "Mother" sinks to the bottom.
Once the Mother sinks, strain the red wine vinegar through many coffee filters. At this point it is done and ready to be used, but some people let it age longer. The longer it ages, the mellower it will get. I'd suggest letting it age in a wooden barrel - let the flavors sink in.
That's the easy part. In fact, if you're reading this because you have a dinner party tonite and you want to serve some homemade red wine vinegar, then call your local farmer's market because you won't be done with this red wine vinegar recipe for about 4 more months.
Now you need to buy a wooden barrel or a crock. Once you do that, pour two of the bottlesof wine in and set them aside, covered with a cheese cloth for 3 months. Pick an airy spot that is not too hot, not too cold and a place it where the crock won't get knocked around. Before you set it aside, add 1 jar of Mycoderma Aceti, that's the bacteria that's going to further ferment the wine.
3 months from now a top should have already started forming. It's not a pleasant looking top, a bit greyish and a bit leathery. Once it has formed, go ahead and add a glass of wine to the mix each week. Keep doing this until this 'top' which is actually called a "Mother" sinks to the bottom.
Once the Mother sinks, strain the red wine vinegar through many coffee filters. At this point it is done and ready to be used, but some people let it age longer. The longer it ages, the mellower it will get. I'd suggest letting it age in a wooden barrel - let the flavors sink in.
Red Wine Vinegar is not hard to make like a soufflé, but it does take patience and time, and you'll likely have to make a few batches until it's perfect for you.
No comments:
Post a Comment