The graphic at the right is one that Robin did several years ago. “Rabbits Making Wine“, (C) 1988. The original used to hang at the now non-existent BB Strand, 4th and Bannock, Boise, and the artwork is now in the possession of Chef John Mortimer.
I have had some questions on how to make vinegar. And in particular, wine vinegar. We have a jug of red wine vinegar going that has been around for several years. We are now making some white wine vinegar that will be tarragon infused. Remember one thing: After you decide what you want to make, you have several decisions on how to get there. Do I want white vinegar? Or red? Infused with some herb? Or plain? Here’s some help.
The “formula” for making a Mother Starter is:
1). 1 cup Apple Cider Vinegar,
Unpasteurized (Not Cooked) and Unfiltered. That is the important thing – Unpasteurized and Unfiltered! I am using “Spectrum” Organic and I probably got it at the COOP. “Three Monks” is another good brand if you can find the unpasteurized.
2). 1 cup White Wine, for White Wine Vinegar, or Red Wine, for Red Wine Vinegar or Sherry for Sherry Vinegar.
Put a stopper of some sort in the top, but not tight – you want some air to get in, but not dust. Put it somewhere, it doesn’t have to be dark. Let set and forget it for two or three weeks. Try it and see if it is what you are looking for. If not, let it go longer. (Mine has been going for 5 weeks now.) When it is ready, find a 1 gallon jug, it can be plastic or glass, and pour the starter in. Add 750 ml wine. Let sit. Try it. Keep adding your “left-over” wine to it and it should go for quite a while – years.
You can use the 1 gallon of vinegar at any time. But, try to get the jug full. The longer it “cures” the sweeter it will be and the more mellow it will become. It’s trial and error now. But this will at least get you started. And think about this. If you want a Balsamic Style Vinegar, get a small, 1 gallon or so, oak wine barrel. Place your vinegar in the barrel and set it aside for several years. That’s all there is to it!
Use any wine you want. Try to keep the jug either all red or all white. Start two jugs if you have to. However, it can be mixed too. That is red and white wine together. I have 2 jugs going. The Red is a blend of any wine we had left over and has been going for years. The white is only white and I hope to keep it that way.
Try using left-over Sherry to make your vinegar, especially if you use a lot of Sherry in cooking, or you eat a lot of Turtle Soup. (My Dad used to order Turtle Soup, drink the Sherry. Tell the Waitress that he did not get any Sherry. She would bring him another. He would drink this one ….Do you see where this is going?) Commerical Sherry Vinegar tends to be extremely salty. Making your own, you can control this.
Cheers and enjoy making your vinegar!!!
Boise Foodie Guild 