- Yield: 6 cups
Red Wine Vinegar
If you have ever made wine you know that is not difficult to make vinegar. The yeast in the environment can very quickly turn your batch of wine to vinegar.
I first saw one of these barrels at the former restaurant of one of my culinary instructors. He also had a 'mother' growing in the class room. He would pull it out of a jar and we were all star struck.
I have a 2 liter toasted oak barrel in my laundry room and every three months I pull off two to three jars of vinegar. This vinegar is hearty and strong and a little goes a long way but THIS is the way vinegar should taste.
If you are interested making your own vinegar here is the site for the oak barrels: http://oakbarrelsltd.com/vinegar-barrels/oak-vinegar-barrels-toasted/
- Prepare toasted oak barrel according to instructions.
- Add 1-2 bottles of red wine and vinegar with the 'mother.' (I use Bragg Apple Cider vinegar.)
- Cover loosely and you will have vinegar in three months.
I typically remove all of the vinegar, return the mother to the barrel and immediately add back a bottle or two of red wine. If you live in a colder climate, you may get more evaporation in the winter and your flavors will be even more intense.