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Recipe of Red Wine Vinegar
Recipe

Red Wine Vinegar

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Surely you have experienced having bottles of red wine that you did not consume completely and that remained in your refrigerator without being used; For these cases where drinking red wine is no longer the option, there are pleasant solutions with great results, such as this recipe to make homemade red wine vinegar.
Learn more about Brenda Villagomez

Ingredients

15 portions
  • 6 cups Red wine, overrun or lagged

Preparation

Pour the wine into a glass container and leave enough space for the wine to be exposed to oxygen, that is, ideally the container should be filled to half or less, in order to have a good surface-to-water ratio. volume.
Cover the container with a cloth to protect it from dust, you should consider that the cloth allows air to pass through, as it is an essential element for acetic acid to be produced, so be sure to leave the bottle in a ventilated place, away from sunlight. direct 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 keep track of 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 not ready yet and that it needs to be exposed to oxygen for a longer time. In general, the exposure time will vary between 2 and 4 weeks, depending on the season of the year in which we are.
When we consider that the alcohol in the wine has become acetic acid, we must transfer the vinegar to a container with hermetic closure to prevent it from being further exposed to oxygen. The vinegar is probably covered in a semi-viscous film. This is not a bad symptom, but quite the opposite: 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, it just filters the liquid through several layers thin cloth or coffee filters.
If you want you can pasteurize the vinegar. To achieve this, heat the vinegar before pouring it into a sterilized container or place it in a bottle and then heat it in a double boiler. In both cases, it must reach a temperature between 60 ° C, but without reaching 70 ° C. Afterwards, let it cool down and store it at room temperature, away from direct sunlight. Enjoy it for the preparation of dressings or pickles.

PRESENTATION

Use this vinegar for pickles or vinaigrettes.

TIPS

You can use any type of wine, white, rose or red.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
85
kcal
4.25%
Carbohydrate, by difference
2.6
g
0.87%
Protein
0.1
g
0.2%
Total lipid (fat)
0
g
0%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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