We use organic cider vinegar as a starter because it usually contains a live mother. If you have friends who have made their own vinegar, you can begin with their live vinegar instead. In either case, we start with equal parts, by weight, of live vinegar (vinegar with mother) and wine. Make sure there is enough room in the jar to add more wine as the vinegar develops. Wrap the mouth of the vinegar jar with cheesecloth to prevent vinegar flies from taking a dip and then place the lid back on top. A little patience here will yield great results.
Recipe information
Yield
makes 7 to 8 cups
Ingredients
Preparation
Step 1
Combine the cider vinegar and wine in a large glass container with a loose-fitting lid. Before replacing the lid, cover the opening with cheesecloth to allow for ample airflow so oxygen reaches the vinegar stock. Store the container in an undisturbed cool, dark place and leave it alone for 1 week.
Step 2
After a week, take the lid off and remove the cheesecloth. Smell. The ingredients have changed. The wine and the live vinegar have come together. The smell of wine is still prominent, but the smell of vinegar cuts through the wine. A harmony is being created. Taste the developing vinegar. You could use it now, but it will probably benefit from another week of storage. At this point you may add another 2 cups (480 grams) of wine. If the cheesecloth is clean, you can reuse it over the mouth of the jar; otherwise cut a fresh piece. Replace the lid and store for another week.
Step 3
After the second week, you should have something worth working with in your kitchen. Pour off a portion for your pantry (leaving the sediment behind) and feel free to add more wine to the base in your jar. The vinegar in your pantry will continue to develop on its own, while the jar with the mother will continue as a work in progress until aging is complete. We enjoy the flavor of the developing vinegar. It’s bolder than the wine vinegars you can get in stores, and has more nuanced undertones.
