Here is the method to transform wine into excellent vinegar
Industrial needs, among other things, have also changed the method of production of vinegar. If once vinegar was obtained in parallel with wine, today it is mostly obtained through the dilution of acetic acid.
In this article, we want to illustrate a procedure that everyone can use to produce safe good quality vinegar at home.
What you need is some wine, perhaps a bottle that has been forgotten at the bottom of the cupboard, and a lot of patience!
The process that transforms wine into vinegar is completely natural because, in practice, it is simply bacteria that convert alcohol into acetic acid. In order to carry out this transformation, it is necessary to procure some wine (better if it has aged for some time), that does not contain too many sulfites (because they could hinder the process of fermentation), and has less than 12% alcohol content.
- Place the wine in a glass, ceramic or stainless steel container (if you have one with a wide mouth, the wine will take in more oxygen).
- Add the culture of vinegar bacteria that you have previously purchased or alternatively, you can add a piece of leavened bread dough or a piece of bread.
- Add a tablespoon of vinegar. It is not necessary to use a lot of vinegar because the bacteria contained in it will multiply very quickly.
- Do not close the container tightly, just put a lid on it or use a piece of gauze fabric.
- During the transformation, you will see the superficial layer thicken and become increasingly muddy looking --- this is the so-called "Mother of vinegar (MOV)" aka "mother".
- Keep the container in a dark place and protected from light, at a temperature between 60°F and 80°F (15°C and 27°C).
- You will have to wait about a month (but the time required is very variable).
- When the transformation is complete, you can filter the vinegar and bottle it.
- With the "mother" you can produce another batch of wine or apple vinegar.
See? It is easier done than said!
