Got about 25 bottles of red wine (mostly Cabernet and Merlot) that is reaching the end of its shelf life a lot of them are from 2000. So I decided to try my hand making red wine vinegar. Read up on it a little and came up with a recipe that calls for 1 part raw unfiltered vinegar (with the mother) to 2 parts red wine. Let it sit for up to a month until the mother forms on top. Drain or syphon off leaving mother and enough wine to start another batch, kinda like making sourdough bread. Anyone here make red wine vinegar before?
Sent from my iPad using Tapatalk