Homemade Red Wine Vinegar Recipe
Many good French kitchens have a crock or pot for making homemade vinegar. With the right
tools, vinegar is simple to make. The quality of vinegar is directly related to the quality of the
wine that is used so I always use a good, medium grade table wine.
Mere de Vinegar or Mother of Vinegar is bacteria, mycoderma aceti, which naturally forms
when wine is left in the open air. It and vinegar crocks may be ordered or purchased through
many specialty wine shops or over the internet.
tools, vinegar is simple to make. The quality of vinegar is directly related to the quality of the
wine that is used so I always use a good, medium grade table wine.
Mere de Vinegar or Mother of Vinegar is bacteria, mycoderma aceti, which naturally forms
when wine is left in the open air. It and vinegar crocks may be ordered or purchased through
many specialty wine shops or over the internet.
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- If you have a cork spigget for the crock, soak it in water for an hour to ensure it doesn’t crack.
- Place the Mere de Vinaigar place in a crock adding two bottles of good red wine and cover it
with cheesecloth allowing it to ‘breath’ fresh air then store it between 60° and 85°F. - Begin tasting it after two months. Once it has reached the strength that you desire you may filter
the vinegar through cheesecloth to stop the vinegar making process and put the vinegar into
decorative bottles. I never remove more than half from the crock. Normally, takes three months
for the vinegar to reach maturity but I like mine very strong so I leave it for six months. If it
becomes too strong, dilute it with more fresh wine, wait a month and taste again. You may wish
to bottle some with herbs such as tarragon. - Replace the vinegar that you have removed with new red wine.
- The Mere de Vinaigar will grow. Clean out half of the Mere de Vinaigar once a year. I use it to
start a new crock and offer it as a gift to good cooks who seem to already have everything.
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© 2004 David G. Blackburn
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
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