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Homemade Wine Vinegar
This universal homemade vinegar recipe works with any type of wine—red, white, rosé, or a mix if you find yourself with open bottles after a party.
👥 1 Servings👤 Kirsten K. Shockey📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●wooden spoon
📝 Preparation Steps
1
Pour the wine into a sanitized widemouthed jar. If the wine contains sulfites, stir in the hydrogen peroxide to neutralize them. Let sit for a minute. Stir in the water with a wooden spoon.
2
Pour in the raw vinegar. Stir well; a little oxygen is good for getting the process going.
3
Cover the jar with a piece of unbleached cotton (butter muslin or tightly woven cheesecloth), or a basket-style paper coffee filter. Secure with a string, a rubber band, or a threaded metal canning band. This is to keep out fruit flies.
4
Place on your counter or in another spot that is 75° to 86°F.
5
Check the vinegar in a month, when you should have nice acidity. However, it may take another month or two for the acidity to fully develop. Test the pH: It should be 4.0 or below.
6
Bottle half the vinegar and replace with the same amount of wine for another batch. Or bottle it all and store the mother for another batch or to share with a friend. Use immediately, or age to allow it to mellow and flavors to develop.
bottle (750 mL) wine1(237 mL) unchlorinated water1 cup
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