Red Wine Vinegar
- 1-1/2 cups red wine vinegar with the "Mother"
- 4-1/2 cups red wine – any red wine will work or a combination of bottles
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- Place the red wine vinegar with the "Mother" and the wine in a crock or jar. Make sure the crock does not have lead-based paint and is food grade. It should hold at least six cups with enough extra room for air circulation.
- Cover the opening with a cloth or cotton tea towel. Place in a warm spot (68 to 70°F) for one to two months. Check it occasionally and sniff it. It will gradually take on a distinct vinegar smell and you will notice a slight film on the top.
- When the mixture tastes and smells like vinegar, pour off all but 1½ cups of the vinegar saving some to make more vinegar if you'd like. Place vinegar in airtight bottles.
- With the rest of the vinegar, which now has the mother culture, add 4 ½ more cups of red wine and start the process again. The process may take less time since you have a stronger culture, so check it often. Mine has been done as soon as two weeks. You can also bottle all of it if you don't want to make more vinegar.
- Once it’s bottled, you can store your vinegar wherever you would like. It is shelf-stable and will last for 1-2 years. Over time, the flavor and acidity will mellow out. But it’s so good, you probably won’t be able to keep it around for long!