I've read that when making vinegars and oils like this, to remove the herbs used for infusing and replace them with a small amount of fresh herbs for a nice presentation.
Try making your own vinegar. This works for red wine, white wine or champagne. Any wine type of can be used. I like using a jug wine, such as a barbarone; it is inexpensive and makes a wine vinegar that is better than any store bought. Pour the wine into a one-gallon jar, up to 3/4 full. (The acetobacter need air.) Cover the mouth with cheese cloth or a paper coffee filter. I found there was an issue with evaporation because of the size of the opening, so cover 75% of the opening with plastic wrap. This will allow air into the jar, and reduce evaporation. Place the covered jar in a warm area away from direct sunlight. And wait. (The cooler the storage area, the longer the process takes.) So where do the acetobacter come from and what are they? What they are is a bacteria that feed on the alcohol in the wine. Their waste product is . . . acidic. It can be found floating freely in the air. You could just wait around for it to eventually find its way into your jug, or you can jump start it by adding a splash of compatible vinegar from you cupboard. Even though the store bought vinegar is pasteurized, often a few bacteria survive the process. If you ever noticed your store bought vinegar become slightly cloudy, it is because some bacteria are still present and have started to multiply. Agitate the bottle before adding a tablespoon or so of vinegar to your wine. (You can continue to add the dregs from last night's dinner, throughout, just don't over fill the jar.) You will notice your wine become cloudy and a mass begin to form. That mass is known as "mother of vinegar" and is a "colony" of acetobacter. Once you have mother, you can use it to seed your next batch of vinegar. I suggest that you only use red mother for red wine vinegar, white mother for white vinegar, etc. How do you know when the vinegar is ready? Two ways; by taste/smell, (the acetobacter are harmless) and by titration. When tasting your vinegar, compare it to your store bought vinegar and make a judgement call. Does it taste right/smell to you? Titration is the scientific process for determining the acid level in vinegar (and other things) and enables you to determine the exact percentage of acid, present. It can be done easily in your kitchen and makes a fun science project for the kids. The step by step process can be found on line. Ok, now you have home made vinegar; what next? Filter it. Strain it several times, starting with something like a kitchen strainer with larger holes, and finishing with cheese cloth or a coffee filter. The idea is to remove the mother as completely as possible. Then, pasteurize it to destroy any bacteria still floating about. (Instructions can also be found, you guessed it; on line.) Once filtered and pasteurized, bottle it and seal it. Use empty wine bottles, old vinegar bottles or what ever. Store in a cool, dry, dark place. I keep some in the fridge for ready use.
It should be noted that this is what is done in the classical professional kitchen with produce that is past its prime...those raspberries were table ready!
+Tony Hodgkinson Hi Tony. The raspberry vinegar is great drizzled over salads, particularly a salad with fruit in it - e.g. a fig, pear and walnut salad. You could also try it diluted with water as a sort of cordial. Enjoy!
I've read that when making vinegars and oils like this, to remove the herbs used for infusing and replace them with a small amount of fresh herbs for a nice presentation.
Try making your own vinegar. This works for red wine, white wine or champagne. Any wine type of can be used. I like using a jug wine, such as a barbarone; it is inexpensive and makes a wine vinegar that is better than any store bought.
Pour the wine into a one-gallon jar, up to 3/4 full. (The acetobacter need air.) Cover the mouth with cheese cloth or a paper coffee filter. I found there was an issue with evaporation because of the size of the opening, so cover 75% of the opening with plastic wrap. This will allow air into the jar, and reduce evaporation.
Place the covered jar in a warm area away from direct sunlight. And wait. (The cooler the storage area, the longer the process takes.)
So where do the acetobacter come from and what are they? What they are is a bacteria that feed on the alcohol in the wine. Their waste product is . . . acidic. It can be found floating freely in the air. You could just wait around for it to eventually find its way into your jug, or you can jump start it by adding a splash of compatible vinegar from you cupboard.
Even though the store bought vinegar is pasteurized, often a few bacteria survive the process. If you ever noticed your store bought vinegar become slightly cloudy, it is because some bacteria are still present and have started to multiply. Agitate the bottle before adding a tablespoon or so of vinegar to your wine. (You can continue to add the dregs from last night's dinner, throughout, just don't over fill the jar.)
You will notice your wine become cloudy and a mass begin to form. That mass is known as "mother of vinegar" and is a "colony" of acetobacter. Once you have mother, you can use it to seed your next batch of vinegar. I suggest that you only use red mother for red wine vinegar, white mother for white vinegar, etc.
How do you know when the vinegar is ready? Two ways; by taste/smell, (the acetobacter are harmless) and by titration. When tasting your vinegar, compare it to your store bought vinegar and make a judgement call. Does it taste right/smell to you? Titration is the scientific process for determining the acid level in vinegar (and other things) and enables you to determine the exact percentage of acid, present. It can be done easily in your kitchen and makes a fun science project for the kids. The step by step process can be found on line.
Ok, now you have home made vinegar; what next? Filter it. Strain it several times, starting with something like a kitchen strainer with larger holes, and finishing with cheese cloth or a coffee filter. The idea is to remove the mother as completely as possible. Then, pasteurize it to destroy any bacteria still floating about. (Instructions can also be found, you guessed it; on line.)
Once filtered and pasteurized, bottle it and seal it. Use empty wine bottles, old vinegar bottles or what ever. Store in a cool, dry, dark place. I keep some in the fridge for ready use.
Excellent cooking, medicinal, herbal concoctions. Great for starting out lacto-picklings or proper cider and natural yeast sourdough breads.
thanks for the tip on how to make vinegars
Thank you for sharing the recipes Best wishes Patrick
I have never heard of this it sounds amazing☺
To those surprised about raspberry and vinegar, have you ever heard of a raspberry vinaigrette? Makes a killer salad dressing. That is what this is.
you should try kombucha tea to replace the white vinegar you used. after 30 days of fermentation, kombucha tea will turn into kombucha vinegar.
It should be noted that this is what is done in the classical professional kitchen with produce that is past its prime...those raspberries were table ready!
+wolco003 That's true, but if you have a glut of raspberries (or other soft fruit) it's a great way to use every last berry up.
Chees that's a lot of info, I bottle similar although chillies.
+Marina Wilson Chilli vinegars and oils are delicious!
I'd prefer less sugar or none, and raw vinegar.
what do you use the raspberry one for?
+Tony Hodgkinson Hi Tony. The raspberry vinegar is great drizzled over salads, particularly a salad with fruit in it - e.g. a fig, pear and walnut salad. You could also try it diluted with water as a sort of cordial. Enjoy!
+GrowVeg thank you :)
+GrowVeg thank you :)
im sorry this is not HOME MADE VINEGAR this is home flavored vinegar NOT THE SAME