HOW TO MAKE HOMEMADE RED WINE VINEGAR RECIPES
HOMEMADE RED WINE VINEGAR RECIPE - NYT COOKING
This simple recipe for homemade vinegar comes from Harry Rosenblum, a founder of the Brooklyn Kitchen and the author of “Vinegar Revival.” To make it, you’ll need a little raw, live, unpasteurized vinegar, or a vinegar mother (which you can buy online, or pick up from a vinegar-making friend). Be sure to aerate the wine before you start, which helps get it ready to ferment, and remember that the timeline in the recipe is a only a guide: The best way to get a sense what’s happening as your alcohol transforms into vinegar is to observe it and taste it frequently. Instead of red wine, you can also try the recipe with a rosé, sake, hard cider or your favorite beer. Just keep in mind that if the beverage has an alcohol content of 8 percent or lower, there’s no need to add water at the beginning.
Provided by Tejal Rao
Total Time 10 minutes
Yield About 1½ quarts
Number Of Ingredients 2
Steps:
- Pour the wine into a clean, wide-mouthed half-gallon glass jar. Put the lid on and shake it well to aerate the wine. Remove lid, and add drinking water until the jar is about three-quarters full, along with the live raw vinegar or mother. Cover the jar with cheesecloth and keep the cloth in place with a rubber band.
- Leave the jar undisturbed in a dark place at room temperature for 3 to 4 weeks, checking regularly to see that a vinegar mother (a translucent, gelatinous disk) is growing on the surface, and no mold is forming. (If you see green, black or white mold, scrape it off; if it grows back, throw out the mixture and start over.) You should begin to smell vinegar after a few weeks, and can taste it every week or so to monitor the fermentation.
- After about 2 months, when the alcohol has acidified, or when a taste of the vinegar makes your mouth pucker, it's ready to strain and bottle. (You can save the mother to begin a new batch.) The vinegar can be used as is, or aged in the bottle for up to a year to mellow its flavor.
Nutrition Facts : @context http//schema.org, Calories 82, UnsaturatedFatContent 0 grams, CarbohydrateContent 2 grams, ProteinContent 0 grams, SodiumContent 4 milligrams, SugarContent 1 gram
RED WINE VINEGAR (COPYCAT) RECIPE - RED.FOOD.COM
No one who has red wine + white vinegar always on-hand should ever be buying commercially-prepared red wine vinegar. Using this 2-ingredient 1:3 ratio mixture w/a 1 min prep is ideal for recipes requiring red wine vinegar & can easily be doubled or tripled to get a larger volume than 1/4 cup as desired. It can also be infused w/garlic or other herbs as desired. I use this a lot & just today discovered to my surprise that this easy-fix copycat was not in the Zaar data base. *Enjoy* !
Total Time 1 minutes
Prep Time 1 minutes
Yield 1 1/4 cup, 1 serving(s)
Number Of Ingredients 2
Steps:
- Combine both ingredients in a sml jar w/a lid & use as needed.
- NOTE: If you are infusing this mixture w/garlic or other herbs, allow to stand for a minimum of 3 hrs b4 using.
Nutrition Facts : Calories 21.6, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 2.8, CarbohydrateContent 0.8, FiberContent 0, SugarContent 0.3, ProteinContent 0
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- Pour off three-quarters of vinegar into a clean, airtight bottle with as little empty space as possible. You can continue to age it in the bottle where its aroma and flavor should continue to improve. (Oxygen helps convert alcohol into acetic acid, but once all the alcohol is consumed, exposure to oxygen should be limited as much as possible.) You can now add more wine to the mother and pellicle left behind to start a new batch.
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Total Time 5 minutes
Calories 163 calories per serving
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