How do you turn wine into vinegar?

Question

Have you seen the price of red wine vinegar lately?

This is a serious question.

Answer 1

Making Vinegar From Wine
If you make wine (as oppesed to apple) vinegar, you can dispense with the apples and the press. You'll want good quality wine that's not too strong -- 10-11% alcohol -- because too much alcohol inhibits the activity of the bacteria that transform the wine. If the wine is too weak, on the other hand, the vinegar won't keep well.

There are several ways to proceed.

The simplest is to leave an open, 3/4 filled bottle in a warm place for a couple of weeks.

This technique yields just one bottle, however. For a steady supply of vinegar, take a wide-mouthed glass jug whose capacity is at least a gallon and pour a quart of wine and a cup of vinegar into it. Keep the container covered most of the time, but open it for a half hour every day. In a couple of weeks the madre, a viscous starter, will have settled to the bottom of the jug, while the vinegar above it will be ready for use. Add more wine as you remove vinegar to keep the level in the jug constant.

If you want to make wine vinegar in larger batches, procure a 1-gallon (5 liter) cask that has a spigot at one end. If it's new, rinse it with vinegar and let it dry. Next, fill it to within a couple of inches of the top and put it, uncovered, in a place that's about 68 degrees F (20 C). In a couple of weeks the wine will be vinegar. Drain it from the cask using the spigot, and, if you can, bottle it during a waning moon because it will be clearer. Replace the vinegar removed with more wine, pouring it into the cask with a length of hose so as to leave the surface molds undisturbed.

As was true for apple vinegar, homemade wine vinegar will be more delicate and have greater depth than commercially prepared vinegar.

Answer 2

don’t make wine to be able to drink it. I don’t really enjoy alcoholic beverages. They remind me of being sick. In my childhood, alcohol was administered as medicine, and the taste reminds me of being sick, so I stay away from it.
I only make wine because I hate any kind of waste and need to do something with surplus produce. Usually that is apples. They are one of the few fruits which have varieties hardy enough to survive our zone 3 winters, so I plant a lot of apple trees, and we cannot possibly eat as many apples as I grow.

In my teens, I spent a summer in the Rhine valley, the mildest region of Germany. The people there make enough "Appelwein" (dialect for Apfelwein = apple wine) from surplus apples to last them as supper beverage all year round. I try to do the same, but I am rarely successful. I am not a fussy person. Having to sterilize bottles and equipment is just not my preferred method of operation. The use of sulpur could help to eliminate some fussy procedures, but I definitely will not use it. Commercial Canadian and American wines contain sulphur, and it makes the blood rush to the surface and makes people hyper. Its commercial use if not permitted in other countries.

I am always experimenting, trying to invent shortcuts, and that may be the main reason why my wine-making efforts often take off in new directions. Occasionally, I get a few bottles of really good liqueur without even trying, but most of the time, I produce the best vinegar you ever tasted.

Answer 3

confident Wine will at last bypass undesirable!!! confident Wine CAN substitute into vinegar by way of fermentation. Wine is powerful for numerous weeks interior the refrigerator after beginning. i do no longer propose going extra suitable than 3-4 weeks opened. Refrigeration will help and confirm you cork it. you additionally can attempt the pumps that are out on the industry to maintain the freshness.

Answer 4

Here are 3 web sites that ought to help you out.

Answer 5

let it sit forever

Answer 6

let it ferment