Recipe for Homemade Vinegar

Making vinegar you ask? Why would anyone want to make their own when it is so cheap to buy. Well my friends that Balsamic top grade vinegar is costly. Once you taste your homemade vinegar you will never turn back. The other wonderful thing is once you have the "mother" to make the vinegar you can use that for years to come. Some of the best vinegars makers in France claim to be using the same mother they started with over 40 years ago. 

I bought the book in the above picture over 4 years ago and have enjoyed making vinegar for myself and friends. Also Homemade Vinegar makes wonderful Holiday or Hostess gift. There are a few things you should know before you start. You will need a Mother of Vinegar. You can get this on line or take some Braggs organic vinegar from the store and the slimy stuff on the bottom of the jar is the mother. I buy mine for specific flavors and once I have it it is good forever. Making different flavors of vinegar is universal and almost identical.  

The basic rules are for you to combine fermented liquid (beer, wine or hard cider) with the "mother" at a ratio of 1 to 3. That turns out to be an 8 ounce bottle of "mother" plus 24 ounces of fermented liquid. There are tools you will need. Here is a simple list.

*** Use only wine without added sulfites*** Organic

I know that you can not find wine in USA that do not have sulfites. I purchased mine from a wine store that has European Wines. In Europe they ban the use of sulfites in wine. If it says it has any it will be natural sulfates. The sulfites added to American wines are a synthetic food additive. All wines have it but Organic and natural wines have none added. 

Tools

• A large glass or ceramic jar
  
• Vinegar Mother
• Fermented liquid
• Cheesecloth and a rubber band

Five easy steps

• Wash the jar you are going to be using. 
• Combine the "mother" and alcohol in the container. Cover with a double layer of cheesecloth and secure it with a rubber band. Store in a dark place for 3 weeks. Light will disturb the process and you will not get good vinegar.
• After 3 weeks, dip a ladle or a spoon into the vinegar and take out a small amount. 
• Put a few drops on a piece of white bread to taste it. Bread diffuses the intense harsh flavor of the vinegar. It also makes sure your throat does not burn from the high acid level. If your vinegar is not ready yet, come back every few days to see if you like the flavor.
• Strain your vinegar with a cheesecloth, jelly strainer, coffee filter or paper towel. You want to reuse the solid's this is your "mother" 

        

Here are two pictures of the vessel once the empty one after we strained the vinegar. As you notice it is grungy but that is good. Also this to the right is a picture of the "mother" that is left from the Red Wine Vinegar. I know it looks gross but it is what it is. 

Here is a sample of the bottles I use. I save them all year long. It is always good as a food preserver to have them on hand. Save money and do not buy Goo Gone just soak the bottles in hot water with mild soap. I wait until I have enough to fill a small 5 quart paint bucket and sit them all up so they all get the warm water on their labels. Some will need a little help from a scouring pad. 

Well Good Luck with this adventure it is great to eo and once you start you will always have the "mother" base for your next bottle of vinegar.