Red Wine Vinegar
You have probably experienced having bottles of red wine that you didn’t finish and that ended up in your refrigerator unused; for these cases where drinking the red wine is no longer an option, there are pleasant solutions with great results, like this recipe for making homemade red wine vinegar.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
15
Servings
- 6 cups red wine, leftover or remaining
Preparation
504h
Low
- Pour the wine into a glass container and leave enough space for the wine to be exposed to oxygen, meaning ideally you should fill the container halfway or less, with the goal of having a good proportion between the surface and the volume.
- Cover the container with a cloth to protect it from dust, but you should consider that the cloth must allow air to pass through, as it is an essential element for producing acetic acid, so make sure to place the jar in a ventilated area, away from direct sunlight and at a temperature between 15 to 26 °C.
- To check that the vinegar is on the right track and that the bacteria are doing their job well, it is important to monitor what we taste in order to know when the alcohol has been fully metabolized. If our vinegar tastes or smells like wine, it means that it is still not ready and needs to be exposed to oxygen for a longer time. Generally, the exposure time will vary between 2 and 4 weeks, depending on the season of the year we are in.
- When we consider that the wine's alcohol has turned into acetic acid, we must transfer the vinegar to an airtight container to prevent it from continuing to be exposed to oxygen. The vinegar may be covered by a semi-viscous film. This is not a bad sign; on the contrary, it is the mother of vinegar that will have formed naturally and that we can carefully remove to use as a starter for our next batch of vinegar, just filter the liquid through several layers of thin cloth or coffee filters.
- If you wish, you can pasteurize the vinegar. To do this, heat the vinegar before pouring it into a sterilized container or place it in a bottle and then heat it in a water bath. In both cases, it should reach a temperature between 60 °C, but without exceeding 70 °C. Afterward, let it cool and store it at room temperature, away from direct sunlight. Enjoy it for preparing dressings or pickles.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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