MAKING VINEGAR FROM GRAPES RECIPES

Steps:

• Pour 4 1/5 cups (1 L) of water into a large pot. Pour in the sugar and stir. Let the solution simmer on the heat 20 min. and take it off of it. Once the liquid cools down to 104°F (40 °C), put the bread slice and yeast (mixed with a little water ahead of time) in it.
• Put the lid on the pot and leave it in a warm area. It needs to sit there for 3 days. Then distribute the liquid into 2 glass bottles.
• Divide up the grapes among them. Close the bottles with caps and leave them at room temperature for 14 days. Filter the resulting vinegar and use it to season dishes .

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.