Homemade Red Wine Vinegar
- Total Time
- 10 minutes, plus about 2 months' fermenting
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1750-milliliter bottle of good red wine
- ½ cup live raw vinegar, or vinegar mother
Nutritional analysis per serving (8 servings)
82 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Pour the wine into a clean, wide-mouthed half-gallon glass jar. Put the lid on and shake it well to aerate the wine. Remove lid, and add drinking water until the jar is about three-quarters full, along with the live raw vinegar or mother. Cover the jar with cheesecloth and keep the cloth in place with a rubber band.
- Step 2
Leave the jar undisturbed in a dark place at room temperature for 3 to 4 weeks, checking regularly to see that a vinegar mother (a translucent, gelatinous disk) is growing on the surface, and no mold is forming. (If you see green, black or white mold, scrape it off; if it grows back, throw out the mixture and start over.) You should begin to smell vinegar after a few weeks, and can taste it every week or so to monitor the fermentation.
- Step 3
After about 2 months, when the alcohol has acidified, or when a taste of the vinegar makes your mouth pucker, it's ready to strain and bottle. (You can save the mother to begin a new batch.) The vinegar can be used as is, or aged in the bottle for up to a year to mellow its flavor.
Private Notes
Comments
Mya mama, born and raised in the Naples, Italy, would make vinegar with left over wine in the simplest way imaginable and it worked every time without fail.She would simply add a few macherone to the bottle, whatever she had on hand, sometimes elbows sometimes ziti, let it sit for about 2 months.The best tasting vinegar you could imagine, rich and full bodied.Of course the macherone would turn mushy, must be removed before using the vinegar.She strained the liquid through cheesecloth before use.
Can you elaboate...cooked or raw pasta, approximately how much and did she seal bottle or cover with cheesecoth? Thanks!
I've made vinegar a few times, and after the first batch, I learned the hard way to pasteurize it at 150°. The best one I made was with some dead Champagne.
Vinegar is easy to make, and so much better and cheaper than what you can buy in the grocery store. One time some friends gave me a very expensive bottle of wine that had turned, so I added a mother from Bragg's vinegar and weeks later it had developed the most horrifying-looking mother. I freaked out and poured it down the kitchen drain, but realized too late that it smelled WONDERFUL!
I used a favorite red wine - after 8 weeks, the resulting vinegar is excellent! I don’t know what to do with the mother as I’m not ready to make more. Suggestions?
I have just finished making apple cider vinegar. It did make a gelatinous disc as described here. Can I use it in this recipe ?
Advertisement