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While it’s easy to go to the store and buy a bottle of vinegar, you’ll love making your own vinegar—and it’s delicious! All you need is a clean jar, a little alcohol, a “vinegar” (the female vinegar for fermentation) and at least 2 months for the vinegar to work. Once you’ve mastered the basic recipe for vinegar with any alcoholic beverage, you can try making other special recipe vinegars like wine vinegar, apple cider vinegar, rice vinegar, or – if you’re willing to wait. at least 12 years from now – you can even make balsamic vinegar.
- Vinegar (“female vinegar”), commercially available or homemade
- 350 ml of wine and 350 ml of distilled water
OR
- 710 ml alcoholic beer or cider (minimum 5%)
Steps
Pour alcohol into the prepared jar
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Wash a 2-liter wide-mouth jar with soap and water. You can use ceramic pots, even old wine bottles to make vinegar, but wide-mouthed jars are easier to find and easier to manipulate. Remove the cap and rubber ring (you don’t need the cap here), then wash the jar thoroughly with soap and warm water. [1] X Research Source
If you want to make a smaller batch of vinegar , use a 1-quart jar and cut the alcohol (and water) in half.
Sterilize the inside of the jar with boiling water. Bring a pot of water to a boil, place the jar in the sink and carefully pour the boiling water into the jar. Empty the water in the jar when you have a secure hold on it – it may take about 5 minutes for the water to cool enough for you to touch the jar. [2] X Research Source
- Make sure the jar is not cold when you pour the boiling water in – a sudden change in temperature can break the jar. If necessary, you can rinse the jar with warm water first.
- This sterilization method does not reach a level that is safe for canning or preserving food, but it is sterile enough to make vinegar.
Pour wine and water into jars, 350 ml each. Basically, vinegar is made by bacteria that convert alcohol (ethane) into acetic acid. This process is most effective if the liquid is 5%-15% alcohol, ideally 9%-12%. Most wines are between 12%-14% alcohol, and pairing wine with water in a 1:1 ratio – which is 350 ml each – will help balance out the flavor and acidity of the finished product. [3] X Research Sources
- Use distilled water instead of tap water to reduce the risk of a strange taste.
- For the vinegar to have a milder flavor, you should use 240 ml of wine and 470 ml of water. For a stronger flavor, mix 2 parts wine with 1 part water.
- You can use white or red wine as you like, but be sure to use one that doesn’t contain sulfites (check the label on the bottle).
Use 710 ml of beer or alcoholic cider in place of wine. You can make vinegar with any alcoholic beverage with at least 5% alcohol. Check the label on the beer or cider bottle to make sure it’s up to standard, and pour it into the jar without adding water. [4] X Research Sources
- Other alcoholic beverages with a higher alcohol content will also work, but you will need to add more water to reduce the alcohol content to 15% or less.
Put the female vinegar in and store the jar
Drop or pour the store-bought vinegar into the jar. Vinegar contains bacteria that are necessary for the conversion of ethane to acetic acid. Vinegar sometimes forms in opened wine bottles and looks like a viscous ball floating on the surface. You can buy female vinegar in gel or liquid form – look it up at home brew stores or natural foods stores, or buy it online. [5] X Research Sources
- If you’re using gelatinous vinegar, read the instructions on the package to see how much to use – simply scoop the vinegar into the jar.
- With the liquid female vinegar, you will pour 350 ml into the jar, unless otherwise directed on the package.
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Use homemade vinegar if you saved it from a previous batch. The female vinegar continues to form each time you make a batch of vinegar. If you’ve made vinegar before or have someone do it, you can use the vinegar from the previous batch. Just take it out and put it in a new jar. [6] X Research Sources
- You can repeat this process from year to year if you want.
- The female vinegar of one type of vinegar (such as wine vinegar) can be used to make another type of vinegar (such as apple cider vinegar).
Cover the mouth of the jar with cheesecloth and an elastic band. You just need to cover the mouth of the jar with a paper towel or cheesecloth, then stretch the rubber band over the mouth of the jar to make it tight. The material covering the mouth of the vial must be breathable so that outside air can enter the vial. [7] X Research Sources
- Do not leave the vial open. Dust can get into the jar, and chances are you’ll end up with a swarm of drowned fruit flies floating around in the jar!
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Place the vial in a dark, well-ventilated place and moderate temperature for 2 months. Find a place on a shelf, in a kitchen cabinet, or somewhere relatively dark and well-ventilated. The conversion to vinegar will happen at temperatures between 15-34 degrees Celsius, but ideally 27-29 degrees Celsius – so choose a warm location if possible. [8] X Research Sources
- If you can’t find a dark place, cover the jar with a thick kitchen towel – but don’t cover the top of the jar with cheesecloth or tissue.
- Do not shake, stir or move the vial (if possible) for the first 2 months. Thus, female vinegar has the conditions to form and promote its effects.
- You will notice a vinegar smell and possibly a strange smell coming out of the jar. Just ignore it and leave it there for 2 months.
Taste and bottle vinegar
Use a straw to suck out some of the vinegar after it has fermented for 2 months. Remove the rubber band and cloth covering the top of the jar, insert the straw into the liquid so as not to touch the vinegar floating on the surface of the vinegar. Put your thumb over the top of the straw to keep some of the vinegar inside. Lift the straw out of the jar, place it in the small cup, and release your thumb to let the vinegar drip into the cup. [9] X Research Source
- You can use a plastic straw or a reusable straw to do this.
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Taste the freshly drained vinegar and wait for more if necessary. Try a little vinegar. If the vinegar is still pale (because the fermentation is not enough) or too strong and strong (because there is not enough time for the vinegar to cool down), cover and wait for another 2 weeks for the vinegar to continue to ferment. [10] X Research Source
- Continue to taste the vinegar every 1-2 weeks until satisfactory.
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Remove the female vinegar if you want to use it again for a new batch of vinegar. Carefully scoop out the vinegar that floats on the surface and place it in another jar containing a vinegar-making liquid (such as a 1:1 solution of wine and water). So you can keep making new batches of vinegar at home! [11] X Research Source
- Another way is to slowly pour out most of the vinegar in the jar, leaving only a small amount at the bottom of the jar with the vinegar. You can then pour in more alcohol and make a new batch of vinegar in the old jar.
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Disinfect vinegar for permanent preservation. After removing the vinegar from the fermentation jar (or leaving it in the jar), pour the vinegar into a medium saucepan. Place the saucepan over medium heat and use a food thermometer to check the vinegar temperature. When the temperature exceeds 60 degrees Celsius but is less than 71 degrees Celsius, remove the pan from the stove and wait for the vinegar to cool to room temperature.
- The process of bactericidal vinegar will help vinegar to be permanently preserved in glass jars at room temperature and low light. [12] X Research Source
- You can skip the vinegar sterilization step if you want, and the vinegar will keep for months or even years without any loss of quality or flavor. But this quick step is well worth the long-term guarantee of the quality of the vinegar you make yourself.
Pour the finished vinegar into the bottle through the funnel and filter paper. Place the coffee filter in the funnel, then place the funnel in the mouth of a clean, sterilized glass bottle – an old wine bottle is suitable for this. Slowly pour the vinegar through the filter into the bottle. Seal the bottle with a cork or screw cap. [13] X Research Source
- Wash the bottle with soap and water, then pour boiling water in and let it sit for 5-10 minutes to sterilize.
- Label the bottle, noting the type of alcohol used to make the vinegar and the time it takes for the vinegar to ferment. This is useful if you want to give it as a gift or add it to your own collection!
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Do not use homemade vinegar to canning, preserving or storing food at room temperature. Homemade vinegar is great for salads and marinades, as well as for other uses when cooking or in the fridge. However, because the acidity (pH) can vary widely, homemade vinegar is not safe for canning or storing foods at room temperature. [14] X Research Source
- If the acidity is too low, the vinegar will not fight off potentially harmful pathogens like e. cpi in the food you want to preserve.
- This holds true even after the vinegar has been disinfected. However, vinegar itself (whether bactericidal or not) can still be stored at room temperature or cooler in a dark place.
Other recipes
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Try making maple vinegar for a unique flavor. To make 710 ml of vinegar solution, combine 440 ml of maple syrup, 150 ml of dark rum with 120 ml of distilled water. Follow the same steps as the basic vinegar section described above. [15] X Research Source
- Maple vinegar has a rich, unique flavor that’s perfect for drizzling pumpkin or grilled chicken.
Skip the alcohol to make the basic apple cider vinegar. Grind 1.8 kg of apples with a food processor, then press the apple pulp through cheesecloth to extract 710 ml of vinegar solution. You can also use pure organic apple juice. Follow the basic vinegar recipe described in this article. [16] X Research Source
- Although this recipe doesn’t use alcohol, the sugar in the apple juice will provide enough “food” for the vinegar to work. However, it may take a little longer for the solution to ferment to your taste.
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Try making honey vinegar as another alcohol-free vinegar. Boil 350 ml of distilled water and pour in 350 ml of honey. Stir to dissolve and wait for the mixture to cool down until it’s just slightly warmer than room temperature (but below 34 degrees Celsius). The next steps are similar to the basic vinegar making process. [17] X Research Source
- As with the apple juice vinegar recipe, the sugar in honey is enough to feed the vinegar and aid in the fermentation process.
Things you need
- 2 liter capacity glass jar
- Cloth or tissue
- Rubberband
- Plastic straws or reusable straws
- Medium saucepan
- Food thermometer
- Empty, clean, stoppered wine bottle.
- Hopper
- Coffee filter paper
X
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
There are 7 references cited in this article that you can view at the bottom of the page.
This article has been viewed 12,643 times.
While it’s easy to go to the store and buy a bottle of vinegar, you’ll love making your own vinegar—and it’s delicious! All you need is a clean jar, a little alcohol, a “vinegar” (the female vinegar for fermentation) and at least 2 months for the vinegar to work. Once you’ve mastered the basic recipe for vinegar with any alcoholic beverage, you can try making other special recipe vinegars like wine vinegar, apple cider vinegar, rice vinegar, or – if you’re willing to wait. at least 12 years from now – you can even make balsamic vinegar.
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