Start making vinegar at home - How to make red wine vinegar using store-bought wine.
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- เผยแพร่เมื่อ 20 ส.ค. 2024
- This video gives you the basic rundown on how to make your very first vinegar at home, using a store-bought wine and a store-bought vinegar 'mother'.
As shown here, it is a very simple process. As always, feel free to ask questions. Happy brewing.
Best instructional video on this topic that I have seen yet!
Awww, thanks. Much appreciated.
Thank you for this great. It's clear and easy to understand. Was given a bottle of red wine at Christmas that I'll use.
Best of luck.
This is the best breakdown by numbers thank you
Hope it helps
This is awesome❤
Super
Great job. Thank you .
What a good video. You explained everything perfectly. Thanks I’m going to give it a try.
Glad it was helpful!
This is interesting. Didn't know about the sulfates, neutralizing with peroxide, the dilution for ABV, etc. All the other vids I watched just puts the wine and ACV mother in a jar and that's it. Very good of you to explain these steps.
Happy to have helped.
thank you!!
Great video, and I appreciate you simplifying down to the basics - Need to get on a batch!
Good luck. It is so easy doing it this way, and a good use for wine you don’t like. You can also use a white wine, or even a rice wine/sake.
Thank you for this clear, concise video. What is the process to bottle the finished product? Do you strain/filter it in any way?
Outstanding video on this subject. Thank you very much.
No worries, hopefully it helps you.
Hi, Kat! Just wanted to let you know that I started another batch. The last one turned out absolutely fantastic! I used your calculations again and am hopeful that I will have strong vinegar again in about four weeks. Would going five weeks or six weeks “seal the deal” a little better, do you think? I just need to know when to screw on the solid lid to stop the exposure to air. Cheers from Logsden, Oregon! ❤
Do acid titration tests and that will tell you where you are at.
Nice video. (I appreciate -and found helpful- the precise math-y stuff.)
But, if I may, there’s tiny point you rushed over a bit:
You mentioned that you had good (rain) water, but in a lot of communities the local water is chlorinated.
This can be quite bad for the bacteria (e.g. the mother/acetobacter).
So if someone is unsure they should use distilled water.
Not necessarily distilled water. Spring water or bottled water is fine. Even chlorinated water is fine if left in an open jug overnight so it can oxidise. Or boil it and leave it a few hours.
This was great. Thanks. Questions. Have an old vinegar from my mom who passed. Was always strong and great but got weak over the years. Made some home made wine a few years ago. Decided to add it to mom’s old vinegar as was running low. Has been a few years now and seems like half wine and half vinegar. There is an inch or two of mother on the bottom. Am trying to get it back up to propper strength. That said:
Peroxide: not needed as no sulphates in home made wine.
Alcohol: no idea how strong the wine was - but not overly. How do I decide if I should add water?
What would you do? Should I simply get some braggs and test .25 braggs to wine by weight and give it a month? Thinking of trying a few tests in a few mason jars. Have about 4 gallons in a large old plastic olive container she used for decades.
What would you do? In advance, thanks so much!!!
Thank you your process worked for me, can I add store bought wine without adding more peroxide and water?
Wow. So, I quit drinking 6 month ago and have 2 bottle of Merlot that I want to make into vinegar to be used in finishing some of my hot sauces. This video was a gem to find. Thank you so much. Would you be willing to share your documentation sheet?
Hey James, well done on quitting drinking. Making vinegar is a great use of the merlot. I certainly can share my documentation. I think the easiest way is to take a photo and post it under the ‘Community’ tab of my channel. It’s just an excel spreadsheet so you can copy it that way. Otherwise you would have to supply your email address and I really don’t want you being targeted by bots and scammers simply because you put your email out into the public world.
That would be awesome. Thank you.@@Kat_Andrews
@@jamesherman1350if you look in the Community tab on my channel, you will see I have posted the paperwork I use.
Hi!! Do you think that it will work with white wine?
Yes, absolutely
Initially, I came here to beg a clarification, but I see in your answer to Irvin Simmons the answer to my question. You say in the video that you’re adding 375 grams of vinegar and I was just wanting to be sure you meant 375 mL. Which you did. All is well. What a fantastic video from which to learn the science of making a good wine vinegar.
Hey mate, while I did say 375gm, I meant 375ml, and I use the terms interchangably simply because for something like vinegar they are pretty much equal. My scales were set to grams so that’s what I measured in.
If I was pouring in a thicker liquid like yoghurt, then 375g vs 375ml are very different. The difference for vinegar is negligible so I wasn’t worried about being too pedantic e
Grams and milliliters,,,, milliliters is based
L grams of water remember,,, and the density of liquids are all different but the density of water gives you grams
Is it ok to use non food grade hydrogen peroxide? And what’s the difference? Thanks for any help.
What kind of wine do you use?
I’ve always been told that it’s better to start from a higher-sugar wine.
What are your thoughts?
No need. A high sugar wine just has left over residual sugar after fermentation is complete. That will make a sweet vinegar which is entirely up to the taste of the person making/consuming it. The majority of red wines are more on the dry side, with little to no residual sugar, making a slightly more tart vinegar. It is all in the taste of the beholder, so to speak.
I use food grade Hydrogen Peroxide, I'm 6 weeks into my first batch with another 6 weeks to go. The film on top (mother) is very, very thin. Nothing like the pellicle that I get when I'm fermenting Kombucha,. Is this normal?
I also use food-grade peroxide, it’s all I could get anyway as it is not a common substance here in New Zealand.
Different pellicle thicknesses are completely common. Sometimes it won’t develop a pellicle at all. Each different ‘breed’ of bacteria that is in the vinegar excretes something different. Cos yeah, that’s what the pellicle is, bacteria poop. Some may excrete a little cellulose pellicle, some excrete massive amounts of cellulose. It all depends of exactly what strain of bacteria you have in your batch. And the mother is NOT that pellicle. The mother is the blend of bacteria actually in the liquid. In vinegar making, you don’t need to use the pellicle to start the next batch, you just need the liquid. In saying that, you can use the pellicle as it will have some of the bacteria on it, but there won’t be much, and it will take a lot longer to convert to vinegar. You are much better off just using a 4:1 ratio of an already existing vinegar with the mother.
I understand the diluting ABV down to let acetobactors work. However, you then added 375 ml of vinegar, didn't that further dilute past the 7% ABV? Why not take that into account when adding water? In this case you should have used 375ml of water and 375 ml of vinegar to get 7%. You ended up below 5% which you stated was outside the "sweet spot" of 5-9%.
Hey, good question. I generally dilute to 8% to take into account the extra dilution caused by the mother. In this case, if you dilute to 7%, then add the 375ml, it takes it down to 5.6%abv, which is still within that sweet spot.
What I am actually working to is the end result. I want a 5% acidity vinegar. So if acetobacter converts approx 1:1.2 I need a minimum of a 4.16%abv alcohol to start. Basically, for every 1% of alcohol, it will convert to 1.2% acidity.
Now that info was based of 1 reliable source. I have seen multiple other, less reliable, sources say the ratio is the other way around: for every 1.2%alcohol you get 1% acidity.
So, going by the first ratio of 1:1.2, a 5% abv is capable of up to 6% acidity.
Using the second ratio of 1.2:1, a 5% abv is capable of up to 4% acidity. That means for this example brew I have created in the video has the potential to reach 4.48% or 6.72% acidity, depending on which ratio is actually the correct one. Either way, regardless of which ratio is used, you will still get a nice strong vinegar as a result. Actually, because I have diluted this to slightly lower than I normally go, this is a really good chance to experiment and see what the vinegar will finally go to (I am still making videos on this vinegar so I can publish the ‘full’ video RWV start-to-finish). Because I do acid titration at home, I have the ability to test this theory out and can test it each week to see the progression of the acetic acid.
Because I am not 100% sure which ratio is actually correct, for my own personal brewing, I take my brew to 8%. The dilution then brings it down to 6.4%. This factors in a error margin. If I use ratio 1, then my vinegar is capable of going up to 7.68% acidity. But if that ratio is wrong, and ratio 2 is actually correct, then by allowing for that possible error, I still have a vinegar capable of 5.12%. Generally, once my vinegar reaches 5% I stop it, so although it might be capable of reaching 7.68%, I don’t let it go that far.
Thank you for the breakdown
Holy crap, Kat……that was an amazing reply to Irvin’s EXCELLENT question. Maybe you two should take this on the road via podcast. You could title the podcast, “Sour Math.” Both of you appear to know your numbers. I do not, and it was all I could do to follow along, but I got it. You’re both very good at teaching. I wish I had started with this video for my first batch. Now I’m going to “do the math“ and begin anew with this accurate and scientifically replete method. Bravo e brava! Ciao dall’Oregon!
@@jacobaccursohaha, thanks for your response, pleased we could help.
I am not very good at math, however, all the math used for home-brew and vinegar is all pretty basic math (you can go more advanced, which I have started to do, but that is personal choice).
Once you know the basics it becomes really easy.
I start at the end: what am I wanting to achieve? Then I work back from there…if I want a finished 5% acidity, then I need X abv of the wine, which means I need Y amount of sugar, etc, so starting at the end dictates how you begin.
Does that make sense?
Please feel free to ask any questions you have and I will answer to the best of my ability.
So when it’s done will it have a new mother that can be kept for another batch?
If I just had patience 😂😂😂 sorry thank you.
what if I didn't dilute the wine and it's been sitting for a.week. Can I dilute it now and add the appropriate amounts of AC Vinegar w Mother? Or, do I need to start over.
Yeah, that’s fine. Just whack a bit of water or grape juice in their and it’ll be right.