Wine, Malt and Cider Vinegars

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The easiest way to make vinegar is to simply start with your left over bottles of wine, beer or cider. On my fermenting shelf in the kitchen, I usually have a few different things on the go - usually white wine vinegar, as we always seem to have half bottles left (which is good as its my favourite vinegar for salads).

Ingredients:

Leftover wine, beer or cider

optional: raw vinegar as a starter

Method:

  1. Fill a glass or plastic container about half full with what you are planning to turn into vinegar - shallow bowls work great here, as they maximise the surface area.

  2. Optional: Add about 1/4 of the volume of raw vinegar or a vinegar mother (store bought or some left over from your last batch are all fine).

  3. Cover with a cloth to let air in but keep flies out.

  4. Ferment in a warm place for 2-4 weeks.

  5. Start taste testing your vinegar after about 2 weeks. When it hits your preferred level of vinegary, you will need to bottle it to stop further acidification.

Kat GoldinComment