How does one make red or white vinegar?

Answer 1

Red vinegar from red wine...
white vinegar from white wine or regular grain alcohol.

Interesting fact...
Alcohol is made from fermentation of sugars, but alcohol can be fermented and the end result is vinegar (acetic acid), hence the connection with wine and alcohol.

To make your own, you need a mother/starter (use an unfiltered, organic vinegar) and wine.
http://en.wikipedia.org/wiki/Mother_of_vinegar

Vinegar making write up: http://www.vinegarman.com/VinegarMaking.shtml

A brand of organic vinegar with a Mother: http://www.spectrumorganics.com/?id=56#j129

Answer 2

Simpleinstruction/ Novice way
A container with a spout .(e.g. a sun tea jar) The spout is not mandatory but it sure makes things easier. The container should also have a wide mouth to let in air as well as a way to keep out flies. (Air is very important!) You will be visited by vinegar flies! They are my assistants. The container should be glass or stainless steel for best results. Aluminum and iron is definately out. Some plastics can work, some are dangerous because they react with vinegar. So, for now, I would skip plastics.
Some fresh fruit juice. (Even the frozen variey will do. But I would stay away from the bottled ones because they add chemicals to keep the juice from turning to vinegar. (See how easy it is to make vinegar.)
A starter culture. Notice I said "starter culture". Don't make a big deal about getting a "mother", it will probably ruin otherwise good vinegar. What you need are the bacteria which make vinegar. Check the home brew stores or pick up a bottle of unpasturized, unfiltered vinegar. I have had great success with Braggs Apple cider vinegar. The vinegar in the culture keeps out the other molds and bacteria until the vinegar bacteria have had a chance to take firm control of the juice.
A dark place. You could also paint your jar or cover it . The object is to keep out the light. Light will slow the vinegar production or even kill your culture.
A warm place. The precise temperature is not so critical but it does make a difference on how fast your vinegar is made. If you feel comfortable at that temperature, most likely the vinegar bacteria will be happy also.
OK, we have a vinegar culture, a container to put it in, some food for it and lot's of warm air available to it.
Pour about one quart of the starter into the container.
Pour about the same amount of juice into the container.
Put the mix into a warm dark place.
Keep checking it until it is as strong as you like it or it seems to be losing strength.
Bottle it in small bottles.
Leave it for at least six months before using. (You could use it right away but, this will make it smoother)
Once you have got the hang of it, you might want to try making some real special vinegar.

Answer 3

All you need is some "vinegar mother" and a bottle or two of red or white wine. (Mother is available on-line or at many wine/beer making supply stores)

Put in a large crock with the mother and put a cheesecloth over the top (you need to allow air in). 2-3 weeks later you have some fine vinegar

Answer 4

In the bottom of a jug of white vinegar, there's a thing called "mother" & that's what's used to make white vinegar. Perhaps it's how you make apple cider vinegar too.

Answer 5

http://www.inseason.com/summer/vinegar.html