While it's easier to go to the grocery store and buy a bottle of vinegar, you can get a lot of satisfaction - and enjoyment - from making it at home. All you need is a clean glass jar, some alcohol, the "mother" of the vinegar (which will start the fermentation process) and at least two months to give the "mother" time to do her job. Once you master the classic vinegar recipe, applicable to almost any type of alcoholic drink, you can try your hand at more complex preparations, such as apple vinegar, rice and even balsamic vinegar, as long as you are willing to wait at least 12 years.
Ingrediants
- "Mother" of vinegar, purchased or obtained at home
- 350 ml of wine and 350 ml of distilled water
OR
700 ml of beer or cider (with an alcohol content of at least 5%)
Steps
Part 1 of 4: Prepare the Jar and Add the Alcohol
Step 1. Wash a 2 liter glass jar with soap and water
Use a jar with a wide mouth. You could also use a crock pot or an old empty wine bottle, but a glass jar with a wide mouth is easier to find and fill. Remove the lid (you won't need it), then wash it thoroughly with hot water and dish soap. then rinse it carefully.
If you want to make a small amount of vinegar for the first time, use a 1 liter jar and reduce the amount of the ingredients by half
Step 2. Sterilize the inside of the jar with boiling water
Boil a couple of liters of water in a saucepan, place the jar in the center of the sink and fill it with boiling water. Wait at least 5 minutes. When the water has cooled enough for you to pick up the jar, empty it.
- Make sure the jar is not cold before filling it with boiling water, otherwise it could break due to the sudden change in temperature. If necessary, rinse it with hot tap water to warm it up.
- This method does not allow the container to be sterilized to the extent necessary to store food safely. However, this is an adequate sterilization for preparing vinegar.
Step 3. Pour the same amount (350ml) of water and wine into the jar
In simple terms, vinegar is created by bacteria that transform alcohol (ethanol) into acetic acid. This process is most effective if the liquid has an alcohol content between 5 and 15% or better still between 9 and 12%. Most wines have an alcohol content of around 12-14% and combined with water in a ratio of 1: 1 (which in this case corresponds to 350 ml of both) guarantees a good balance in taste and in the level of acidity.
- Use distilled water rather than tap water to reduce the likelihood of any unpleasant or unusual flavor nuances developing in the vinegar.
- If you prefer a less pungent vinegar, use 250ml of wine and 450ml of water. Conversely, if you prefer a more intense taste, you can use 450ml of wine and 250ml of water.
- You can use white or red wine indiscriminately, in the variety you prefer. The important thing is that it doesn't contain added sulfites, so read the label carefully.
Step 4. As an alternative to wine and water, you can use 700ml of beer or cider
In fact, you can make vinegar by using any alcoholic drink that contains at least 5% alcohol. Check the label on the beer or cider bottle to verify that the alcohol content reaches that threshold, then pour the drink into the jar without diluting it with water.
You can use an alcoholic drink with a higher percentage of alcohol, but in that case you will need to dilute it with water to bring it below the 15% threshold
Part 2 of 4: Add the "Mother" and Store the Vinegar
Step 1. Put the "mother" in the jar
The "mother" contains the bacteria necessary to initiate the process that will transform ethanol into acetic acid. Sometimes it forms in open wine bottles and has the appearance of a slimy mass floating on the surface. You can buy it in its jelly-like form or as a liquid; look for it online or in stores specializing in organic and natural foods.
- If you bought the "mother" in the store in its gelatinous form, follow the instructions that accompany it regarding the dosage. All you have to do is place it on the surface of the alcohol using a simple spoon.
- If the "mother" is in liquid form, use 350ml, unless the instructions indicate otherwise.
Step 2. Alternatively, use the "mother" you saved from the previous vinegar
It reforms itself every time you make a new batch of vinegar. If you've made vinegar before (or if you know someone who has), you can use the "mother" that has formed in the container. Gently transfer it from jar to jar using a simple spoon.
- You can repeat this process over and over if you wish.
- You can use the "mother" even if you intend to make a different vinegar than the one it comes from. For example, you can use the "mother" of wine vinegar to make apple cider vinegar.
Step 3. Seal the jar using a muslin cloth (or paper towel) and a rubber band
Place the piece of fabric on the rim of the jar and secure it with a rubber band. The material you use to cap the jar must be porous to allow air to circulate.
Do not leave the jar uncovered. Dust and dirt could contaminate the vinegar, and the odor-attracted midges could enter the jar and force you to throw out the vinegar
Step 4. Store the vinegar in a dark, ventilated place where the temperature is mild and constant
Place it on a pantry shelf or similar place and let it sit for two months in the dark. Make sure the area is sufficiently ventilated. For transformation to vinegar, the temperature must be between 15 and 34 ° C, but a value between 27 and 29 ° C is considered the ideal range, so choose a warm space if possible.
- If you can't find a dark spot, wrap a thick tea towel around the jar, but don't cover the muslin cloth that plugs the mouth.
- Try to move the jar as little as possible during the first two months. Leaving it stationary will facilitate the training and work of the "mother".
- During this time it is likely that the scent of vinegar and sometimes even some unpleasant odor will spread from the jar. Ignore them and forget about vinegar for two months.
Part 3 of 4: Tasting and Bottle the Vinegar
Step 1. After two months, take some vinegar with a straw
Remove the rubber band and cover from the rim of the jar, then dip a straw into the liquid trying not to disturb the jelly-like mass floating on the surface. Press your thumb against the top of the straw to trap some of the vinegar inside, then take it out of the jar and insert the bottom end into a glass. Then remove your thumb from the opening to let the liquid out.
Possibly, use a reusable steel straw to take the vinegar sample instead of disposable plastic ones
Step 2. Taste the vinegar to decide if it needs more time
Taste a sip and, if it is still too delicate (because the fermentation process is not yet finished) or too pungent and intense (because the vinegar flavor softens over time), cover the jar again and allow two more weeks to the fermentation process.
Taste the vinegar again every 7-14 days until it meets your taste
Step 3. Remove the "mother" from the jar if you intend to reuse it to make more vinegar in the future
When the vinegar is ready, carefully lift the gelatinous mass floating to the surface and transfer it to a clean jar along with the new ingredients (for example water and wine in equal parts). This way you can start a series of vinegar production.
Alternatively, you can carefully empty the jar of vinegar leaving only a small amount on the bottom, along with the "mother". You can then fill the jar with more alcohol and prepare a new batch of vinegar
Step 4. Pasteurize the vinegar to keep it indefinite
After removing the "mother" from the jar or pouring the vinegar elsewhere, transfer the liquid to a medium-sized pot. Heat the vinegar over medium-low heat and use a cooking thermometer to monitor the temperature. When the temperature rises above 60 ° C (without exceeding the 71 ° C threshold), remove the pot from the heat and let the vinegar cool on the kitchen worktop.
- The vinegar pasteurization process will allow you to keep it forever. Store it in a glass container at room temperature, taking care to keep it away from light.
- It is not mandatory to pasteurize the vinegar, it will most likely keep for months or even years without you being able to notice a decline in taste or quality. Nonetheless, the pasteurization process is so simple and quick that it's worth a little effort to make sure it keeps its attributes unaltered over the long term.
Step 5. Filter the vinegar when you bottle it
Place a disposable (unbleached) coffee filter inside the funnel that you will use to pour the vinegar into a clean, sterilized glass bottle. A bottle of wine is just fine. Slowly pour the vinegar into the filter and into the bottle, then seal it with a screw cap or cork.
- Wash the bottle with water and dish soap, then fill it with boiling water and leave it full for 5-10 minutes to sterilize.
- Attach a label to the bottle that identifies the typical alcohol you used and how long you allowed the vinegar to ferment. This is especially useful information if you intend to give vinegar as a gift or add it to your personal collection.
Step 6. Don't use homemade vinegar to preserve food
It is great for salad dressing, making a marinade, and for all uses that require it to be cooked or kept in the refrigerator. Conversely, since the degree of acidity (the pH level) can vary widely, it is not safe to use it to store food at room temperature.
- If the acidity level is too low, vinegar is unable to neutralize potentially harmful pathogenic microorganisms (such as Escherichia coli) that may be present on canned foods.
- The same rule also applies if you have pasteurized the vinegar. In any case, the vinegar (pasteurized or not) can be stored in a cool place or at room temperature away from light.
Part 4 of 4: Variants to the Recipe
Step 1. Make a delicious maple vinegar
Use 440ml of pure maple syrup, 150ml of dark rum and 120ml of distilled water. Follow the original recipe described in the previous sections of this article.
The vinegar made using maple syrup has a unique, rich taste that goes perfectly with roasted chicken or pumpkin
Step 2. You can also make vinegar without the need for alcohol using apple juice
Blend 1.8 kg of apples with the food processor; then, if necessary, squeeze the pulp inside a muslin cloth. The goal is to extract 700ml of juice, which is the amount of liquid needed to make vinegar. Alternatively, you can buy 100% pure organic apple juice or apple cider. Follow the original recipe described in the previous sections for great apple cider vinegar.
The liquid used in this recipe does not contain alcohol, but the sugars contained in the apple juice will provide the "mother" with what she needs to do her job. However, the brewing process may take a little longer
Step 3. Use honey as another alternative to alcoholic beverages
Boil 350ml of distilled water and then pour it over 350ml of honey. Stir well to dissolve the honey, then let the mixture cool until it drops below the 34 ° C threshold (but remains at a higher temperature than room temperature). Then follow the original recipe described in the previous sections of this article to make the vinegar.
