There are three reasons to make red wine vinegar : gustatory sensation , taste , and taste . And there ’s a possible 4th rationality : it ’s so sluttish . Some culinary folks suggest that turning wine into acetum is a good way to use leftover wine from dinner or a political party . remnant wine is an oxymoron ; that does n’t take place in my abode . So unfortunately , I have to start out with a full nursing bottle — less a glass , which is required , of course , to control calibre . Homemade red vino vinegar is more touchy and has more complex flavors than mass - raise commercial-grade vinegar . A good blood-red wine-coloured vinegar is just hard to feel in the supermarket .
The operation of turning wine into acetum is simple . The end is to turn the alcohol and shekels in the vino into acetic acid by induce oxygen and acidic bacteria or “ Mother of Vinegar ” into the wine . Here ’s all you need to accomplish this magical feat :
Ingredients :
Process :
Store the container in a drab , warm area;ideally , the temperature should be between 70 - 80º F. If you do n’t have a dark area , you could cover the container with paper or cloth to keep the light out , but do n’t cover the top because you want to tolerate the mixture to breath .
In a hebdomad or soa slight internet - like veil will form on the airfoil . That ’s a good affair ; it intend the mother is doing her job .
Feed the female parent ever week or so with a cup of wine . When you are adopt a sampling to taste or bestow wine , gently move the mother apart .
When is it done?The literal trial is when the acetum taste secure . Then tense it through a chocolate filter to remove any deposit and stack away it in an airtight sterilized trash feeding bottle . you could also keep the vinegar in the original container and only take what you necessitate directly from the smut , while go on to add vino ( about a cupful or so a hebdomad ) to keep the vinegar going .
Bacteria in the vinegar container will multiply over time , create Modern mothersthat will be floating around . Old female parent will sink to the bottom over fourth dimension and will take up room at the bottom of the container . They will have a sponge - corresponding appearance and can be fished out carefully to provide space for more vinegar .
Once started , this unconscious process can be maintain for yearsby simply adding wine and once in a while cleaning out the mother from the bottom of the container .
Aged wine vinegarhas a tawny reddish color , a clean but crisp aroma , and a subtly intense flavor . Red wine-coloured vinegars are a ubiquitous fixings in salad medical dressing , stews or tardily - roast dishes .
Caution : don’t get bear aside with vinegar madness or you ’ll be bottling your tasty vinegar in adorable vintage bottles and sell it at the local farmers ’ and flea markets .
love !
Adapted from : “ How to Make your own Red Wine Vinegar,”Bon Appetit , January 31 , 2013.www.bonappetit.com//how-to-make-your-own-red-wine-vinegar
