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Homemade Red Wine Vinegar

Transform dry red wine into rich, complex vinegar using a live culture and minimal equipment.
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Prep Time 10 minutes
Cook Time 42 days
Total Time 42 days 10 minutes
Servings: 1 750 ml bottle
Course: Condiment, Pantry Staple
Cuisine: French, Mediterranean
Calories: 3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 750 ml dry red wine such as Bordeaux, Pinot Noir, or Cabernet
  • 1 vinegar mother or live vinegar culture starter
  • 250 ml filtered water optional for dilution

Equipment

  • Wide-mouth glass jar (1 quart or larger)
  • Cheesecloth or unbleached coffee filter
  • Rubber band or string
  • Wooden spoon
  • Fine mesh strainer
  • Glass bottles for storage
  • pH strips (optional)
  • Funnel

Method
 

  1. Select a clean, wide-mouth glass jar (1 quart or larger) and ensure it is dry.
  2. Pour 750 ml of dry red wine into the jar, filling it about three-quarters full to allow headspace.
  3. Add the vinegar mother or culture starter to the wine and stir gently with a wooden spoon to combine.
  4. Cover the jar opening with cheesecloth or an unbleached coffee filter and secure with a rubber band or string.
  5. Place the jar in a warm (18–29°C), dark location out of direct sunlight.
  6. Stir the mixture gently every 2–3 days for the first two weeks to aerate.
  7. After two weeks, taste a small amount every few days until it reaches your desired acidity, about 4–6 weeks total.
  8. Filter the finished vinegar through a fine mesh strainer lined with cheesecloth and transfer to clean glass bottles.
  9. Save a portion of the vinegar mother in a jar with vinegar to start your next batch or discard the rest.

Notes

Store finished vinegar in sealed glass bottles in a cool, dark place; it keeps indefinitely and may improve with age.