Vinegar anyone?

[michael ark]

Sounds great. How did you pasteurize it?

 

[chadinclw]

The bottle haven't gotten here yet (should be today or tomorrow) so I haven't done anything yet. I've read a couple of different methods of pasteurizing/sterilzing the vinegar. One is to bring to 150 and hold for 30 minutes...kind of tough to control but definately more classic "pasteurization"...another it to bring it to a gentle boil for a few minutes...sterilizes and also slightly reduces the vinegar and so duplicates a bit of "aging". I'm not sure which I will use.

 

[chadinclw]

OK. I had time the other day to bottle the red and white wine vinegar I've had going since December.

The white is pretty smooth though still very young and the red is very bold and sharp but very usable.

I sterilized the bottles in my faithful canning pot and pasteurized the vinegar in two stainless pots at 140-150 for 30 minutes.

I wound up with 6 bottles of each and the bottles are nominal 8 oz bottle with corks.

I started fresh batches with the latest mother and a cup of vinegar from the first batches. I'm using box wine Chardonnay and Cabernet for this new run. It should be ready about September or so.

 

[diggingdogfarm]

Very nice!

Where did you get your bottles?


~Martin

 

[michael ark]

Looks great!Thumbs Up love the bottles.

 

[chadinclw]

I got the bottles from Specialty Bottle @ www.specialtybottle.com.

They were $2.09 each with the corks. They had a nice selection of wine and sauce bottles along with plastic.

They are up in Seattle, WA. I might could have found someone closer but I like the bottles and prices.

 

[tyotrain]

Making your own vinegar now that's cool..

 

[ac45acp]

i have made red wine vinegar and always thought it would be interesting to use a charred barrel. i found these, http://stillplans.net/barrels.htm ,, scroll down about half way to see kegs.

tony
 

 

[chadinclw]

i have made red wine vinegar and always thought it would be interesting to use a charred barrel. i found these, http://stillplans.net/barrels.htm ,, scroll down about half way to see kegs.

tony
 

A wine maker friend advised me there are chips and such that can be used in a sachet to mellow out wines and vinegar if you can't do the barrel.

I also read recently that if you get barrels or casks make sure you can get inside to remove the mother and/or clean is as needed. Those are really nice looking barrels and the prices appear to be really competive.

It would be great to do oak aging. I've already got the next batch going so I've got several months to decide how I want to proceed.

 

[johnnie walker]

It looks like the vinegar turned out good Chad. I like the bottles, really look cool.