I missed the taste of balsamic vinegar, so I started to look into how to make vinegar. Vinegar is just another fermented product. The acidity of vinegar is acetic acid, which is produced from the fermentation of ethanol, which is the alcohol that we like to drink. That means that any alcoholic drink can be fermented into vinegar (including beer). Unfortunately balsamic vinegar is made from concentrated grape juice, which just seemed a bit beyond my capabilities at the moment, but I thought that red wine vinegar was at least close, and easier to make.
|the finished vinegar|
I re-corked the bottle the left it in the cupboard to ferment. Several weeks later, it was smelling like vinegar, and a taste test revealed a rich tasty vinegar, which we will use in cooking and salad dressings.
|The red wine and the raw organic red wine vinegar|
|that's the mother floating in the bottom|
Have you tried to make your own vinegar?