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Making your own vinegar, nothing could be easier!

Here is a good solution to use the bottoms of bottles, but also to have a flavored vinegar as desired.

And don't buy it anymore!

I'm not going to give you a chemistry class (I hate it!), But better understand the principle before launching.

Wine turns into vinegar on contact with oxygen in the air and a bacterium also contained in the air.

To act as a catalyst for this process, the "mother" is also indispensable.

It is a membrane that forms on the surface of the wine after a few weeks in the open air.

The choice of vinegar

To make good vinegar, it is important to choose the right vinegar maker: it can be oak wood, ceramic or stoneware.

It is provided with a large cork stopper which must allow air to pass through, which is essential for the formation of vinegar.

he is also equipped with a tap to be able to use the vinegar when it is ready! You can buy one like this.

How to do

1. Choose a young wine (the younger the wine, the faster the process). Red, white or rosé, you can take any.

2. Empty the wine into a container. Fill it with your bottle bottoms. You can mix different wines. Bordeaux, Burgundy, Beaujolais ... whatever.

3. Leave the wine mixture in the open and wait 3 to 4 weeks for the "mother" to form. The "mother" is the fine film which will be deposited on the surface of the wine and which will then transform it into vinegar.

4. Place your mother" in the vinegar dish with a ladle or a large spoon.

5. Then fill the vinegar bowl with wine not too alcoholic (between 7 and 10 °): a classic vinegar has a capacity of 4 or 5 liters. It is important to fill it the first time in order to be able to draw vinegar afterwards.

6. Wait between 4 and 6 weeks, by tasting the vinegar obtained at the approach of this period (a few drops in a teaspoon are sufficient to know if the vinegar is ripe).

7. You can then taste your first home production !

Then pour as much as possible 1/2 to 1 liter per week (no more than 1/5 of the container anyway), using the tap provided for this purpose, in a bottle that you will use every day.

And don't forget to empty your bottoms in the vinegar bowl so that your vinegar is constantly renewed.

There you go, making vinegar is easy!

Bonus tip to win 4 weeks

For those in a hurry and if you know someone who already makes their own vinegar, do you give a mother. This will save you a month in the production of your vinegar.

You will see that you will love it, because you can obviously use it for all your salads or other sauces.

And as you chose the wines you like to make your vinegar, it will exactly match your tastes ...

Important tips

- Use red wines.

- Keep your vinegar dish in a dry and ventilated place, at a temperature of at least 20 °.

- Don't move it and lift the cap from time to time to aerate it.

- More wines you use are good, the better your vinegar will be.

What if we want to flavor it?

It is not very complicated! The composition can vary: we let macerate the chosen ingredient (sprigs of thyme, or tarragon leaves, raspberries, or garlic cloves, etc.) in vinegar for several days.

What not to do directlyin the vinegar, but in a separate container.

Savings

Once you have purchased the vinegar maker, the savings are yours! Indeed, you will no longer throw away your bottoms, but fill your vinegar bowl with it As things progress.

No need to buy wine for this purpose. You can easily mix the different vintages that you are used to drinking on a daily basis.

And more vinegar to buy ...

Your turn...

Have you tested and made your own vinegar? Tell us quickly about this experience in a comment. We can't wait to hear from you!

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Also to discover:

23 Magical Uses of White Vinegar Everyone Should Know.

11 Amazing Uses of Apple Cider Vinegar.