how is vinegar made?

Answer 1

Balsamic vinegar - this is the finest and oldest of all vinegars. Sweet white grape juice is fermented in wooden barrels for at least ten and up to seventy years to create balsamic vinegar. The final product is dark, rich, sweet and as complex as a fine wine. Use it in simple dressings or sprinkle it over pasta, salads and over roasted or steamed vegetables. However, do not use too much, as a little goes a long way.
Cider vinegar - made from apple cider or from apple pulp. It is normally pale brown in color with a strong bite and a perceptible apple flavor. It is one of the most pungent of vinegars. Ideal for pickling vegetables or to flavor a hearty stew.
Distilled white vinegar - a handy pantry item, this colourless vinegar is made from grain alcohol. Because of its high acidity, use it only for pickling and household chores such as cleaning windows and to keep drains running free.
Fruit vinegar - cider or white wine vinegar combined with assorted fruits and berries produces flavorful vinegar for vinaigrettes. Used for salad dressings, poaching pears or apples and with chicken.
Herb or chilli vinegar - add garlic, dill, or any other herb to wine vinegar and use it to flavor a salad, vegetable or main dish. In the Caribbean Islands, South America and China fresh chillies are steeped in vinegar and set on tables as a zesty condiment.
Malt vinegar - this is made from malted barley and is the popular choice for chutneys and pickles. The colourless variety is distilled and is used for pickling baby onions and other vegetables where it is important to preserve the colour of the vegetable. Although it is less sour than wine vinegar, its flavor is too assertive for dressings. It is the vinegar of choice of fish and chips connoisseurs.
Rice vinegar - Japanese rice vinegar, made from sake, has a mild sweet flavor. China and Thailand also have their versions of rice vinegar, usually heavier and darker. Use rice vinegar to pickle vegetables or season rice in Asian dishes.
Wine vinegar - like wine, wine vinegar is available in red, white, sparkling, sherry and rose - which range in quality, and by law must be 6 to 7 percent acidic. Indispensable in the kitchen, wine vinegars are the best choice for most dressings, mayonnaise and sauces. Use these for adding ‘bite’ to stews and soups.
Sherry vinegar - is normally made by a long slow process and is consequently rich and mellow, but with enough ‘bite’ to make it a good addition to sauces and dressings. Sprinkle over steamed or roasted vegetables or add to sauces and stews for that added flavor.

Answer 2

Several interesting answers, some partially correct, in olden days it was made that way as someimes things just went bad, now adays commercial vinegaers are made from a chemical mother, to introduce the souring age to a base of other ingredients, white cider and wine vinegars are all made the same way, were good balsamic is a long process, but everyday store products are vineger, sugar, colours and caramel flavouring.

There is nothing bad in them, most good quality vinegars are made from quality products, them ore expensive the vinegar does not mean it is the best, try different things and find your favorite, I was a chef for 20 yrs in Canada and have worked with tem all even 30 yr old Balsamic that is a thick as syrup, at $220 a bottle, you use it very sparingly.

Answer 3

Even beer will turn into vinegar if you let the yeasts inside scale it down.It's not very useful in you kitchen.Made from cider it is excellent but keeps working a little if opened.Wine vinegar can be stored more easily and made in you own kitchen.I use one empty bottle to pour remnants of wine into and let it turn into vinegar all by itself.Never throw away one drop.

Answer 4

Diluted acetic acid.

Answer 5

just leave a bootle of wine open for 10 days and you'll see.