I know this will be argued mostly because it is too simple for some to comprhend. Yesterday as I was picking up some supplies we began talking about vinegar as turning old wine into vinagar. There are several ways to begin the process that require a cultured starter that usually comes from fermented apple. The concept is much like a sour dough starter but is not nesesarry to turn your old wine into your own vinegar at home. I personally have used this and became aware of this process over 20 years ago when I took the Sommiliers course. This works for Red, White, and Champagnes that are on the brink of turning or that favorite bottle you keep thinking would be a great vinegar.
Here is the process. simply take 1oz of vinegar and introduce it to a 750ml bottle o wine, do not re cork the wine bottle but do place a paper towel over it. did I mention to first remove 2 oz from the bottle prior to introducing the vinegar. For champagne allow the bubbly to lose its bubbles and use a white cider vinegar rather than a finished champagne vinegar. It should go with out saying to introduce red to red and white to white but what about balsamic vinegar you might ask. Balsamic or true balsamic is the one vinegar that needs to be done old world way, if you wish to make a foe balsamic use red and color it as many of the balsamic we see at the markets have. Back to the process, after you have introduced the vinegar and wrapped a paper towel around the bottle neck, place a rubber band over the paper towel to secure it. Now the complicated process, place the uncorked bottle in a cool dark place for about 30 days and forget about it. After the 30days has passed remove the paper towel, run the liquid contents of the bottle through a filter or cheesecloth,rinse the bottle with warm water or for those purists boiling water then refill it, cork it and cellar it for at least 60 days, the longer the cellar the finer the vinegar.
Until we meet again enjoy your day!!
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