How to Make Vinegar: Red Wine Vinegar & Apple Cider Vinegar

Making vinegar at home is a delicious and rewarding activity!

Course Condiment

Cuisine American

Prep Time 10

Total Time 91 6

Servings

Calories 9kcal

1 Vinegar Mother for the type of vinegar being made (e.g. apple cider vinegar mother, red wine vinegar mother, etc)

Determine where the vinegar will be made. It should be a place where it can stay (the vinegar mother does not love moving). It will need warmth (70-80 degrees is ideal), darkness and good air circulation.
Sterilize your jar with hot water (not boiling) and drain. Check that the spigot is functioning properly before beginning.

Adding liquid. The vinegar mother container will have instructions about the initial liquid to add.
For the red wine vinegar Combine 16 ounces of organic sulfite free (required) red winewith 8 ounces of water in the jar. Then add the red wine vinegar mother.
For apple cider vinegar Add a bottle of organic hard cider and the apple cider vinegar mother.
The final step (for either vinegar type): Put 2-3 layers cheesecloth over the opening of the vinegar container securing it with rubber bands.

Until the vinegar begins to convert hold off on regular 'feedings' (addition of more liquids) so as to not overwhelm the vinegar mother. Under normal temperature conditions adding the same amount of liquid as the initial ingredients monthly is about the right interval.
NOTE: adding additional liquid once the vinegar mother has formed with a long neck funnel to allow the liquid to drain into the jar along the glass (vs pouring it onto the vinegar mother) helps not disrupt the mother.
The full vinegar conversion tastes approximately 3 months and can be affected by temperature. Tasting the vinegar will confirm when it's finished.
Liquids can continue to be poured into the vinegar container to continue vinegar making or the completed vinegar may be drained from the container and stored.