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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
If you want to make a smaller batch of vinegar , use a 1-quart jar and cut the alcohol (and water) in half.
- 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.
- 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).
- 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
- 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.
- 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).
- 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!
- 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
- You can use a plastic straw or a reusable straw to do this.
- Continue to taste the vinegar every 1-2 weeks until satisfactory.
- 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.
- 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.
- 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!
- 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
- Maple vinegar has a rich, unique flavor that’s perfect for drizzling pumpkin or grilled chicken.
- 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.
- 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
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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