What You Need
- Red Wine to turn to vinegar
- Optional raw or unpasteurized Red Wine Vinegar
- Wide mouth glass or ceramic container
- Plastic or wooden stirring utensil
- Tight-weave cloth or paper coffee filter
- Rubber band
- Gather supplies: Ensure you have all the equipment and ingredients necessary to make red wine vinegar.
- Clean everything: When fermenting anything, it’s best to give the good beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your jug and fermenting equipment are washed and rinsed of all soap residue.
- Pour red wine into wide mouth container: Red wine only needs access to air to turn to vinegar.
This process alone will take at least two-three weeks before it starts to taste like vinegar. Tasting it is the best way to determine if it’s to your liking. Be sure to use a plastic or wooden spoon. Keep out of direct sunlight or heat. The warmer it is, the faster it will ferment.
- Add raw red wine vinegar as a starter culture: Optionally, you can add a raw or unpasteurized red wine vinegar as a starter culture to your red wine to speed up the process. This ensures that you colonize the exact bacteria you want in your red wine vinegar much more quickly. You can start checking your mixture within one week to determine if it’s at your preferable acidity.
- Bottle and refrigerate: Once its finished, return your new red wine vinegar to its wine bottle or another bottle with a lid. Don’t use metal. Refrigerate to cease the fermentation process and preserve flavor. Enjoy!