How to make red wine vinegar

[@jacobaccurso]

Well, I followed your instructions with the exception of leaving the vinegar to ferment for several months, and sure enough, it turned into WRW (Weird Red Water)! Lest anyone doubt you, this wonderful vinegar needs to be capped or sealed. I just started another batch. Thank you so much for posting this! Oh, by the way… I’m using “Mother Earth Vinegar“ which is an organic red wine vinegar I found on Amazon. The label says, “With the Mother“ unfiltered and unpasteurized.

[@clintd1602]

This was intriguing and informative. I have just started making vinegar as a hobby and I found this video very helpful. Your explanations were not too long or too short. Great job and thank you!

[@smallforestdweller6999]

I have a third of a bottle of wine that's been in my cupboard for a year. Can I use that to make vinegar?

[@carlobaldassarre76]

hi ..i bought a starter/mother ...1 is a pinoit..1 is a merlot ..what is the ratio for 10 litres of wine /water/mother ...please ...

[@mountaintop939]

Thanks from Australia - this video is a great help

[@logicmr.8351]

Hello thank you for the wonderful video, but just how do I start one without a already made culture?

[@yp77738yp77739]

I have a mother from a cider vinegar culture. I’m assuming I could use that as a starter for the wine vinegar as it would seem logical that the substrate, ethanol, is the same. Before I go ahead it would be great to confirm please?

[@denisev1409]

New to fermenting but I have a scoby-esque mother that's on top of my homemade acv. Is this what you mean by "mother". Did you try it? I assume you dilute the wine and then add some acv and the scoby/mother thing like you do in kombucha? How did it work for you?

[@yp77738yp77739]

@@denisev1409 it did nothing at all for 4 months, it tasted exactly the same as when I started. So I did a bit more checking and read that sometimes the sulphites inhibit the growth. So I added a teaspoon of hydrogen peroxide which is supposed to remove the sulphite and I re-inoculated with some more mother from a cider vinegar. Not much happened after a further 2 months and I gave up and just left it. But my wife found it on Christmas Eve and wanted to throw it away, so I checked and there was a large dark grey hairy floating thing on top. It looked nasty and by the fact that it was hairy (fruiting bodies) it was obviously some type of fungus that had grown. I haven’t worked up the courage to taste it yet, so not sure if it’s turned acidic. I worry a bit that a fly or a moth has fallen in, as the acid should have prevented a mould forming.
The mother I used was like a cloudy sediment, but I’d imagine that eventually it would form a biofilm as they join together and float to the top, I tend to shake my acv before I use it.

[@jacobaccurso]

I keep coming back here and noticing things. So here’s a question for you. You say you must cover the vinegar or it will eventually turn into “weird tasting water.“ I just now noticed that when you were inoculating your pint jar there, you were pouring from a cloth covered jar. Can you explain this?

[@saltfreeolive]

if you allow me i want to ask you 2 questions;
1- is it possible to make wine vinegar without a vinegar mother
2- does the mother of vinegar occur when making vinegar from wine?
with my deepest regards

[@jacobaccurso]

Well, shoot. Looks like she hasn’t answered you. Let me share my experience. I took a very old bottle of red wine vinegar that had the dregs on the bottom. It had been sitting in my cupboard for decades. I tried using it as a Mother, and it seemed to work.

[@Sarah-yo1dd]

Thank you for the informative video. I have a small grape vine in my back yard that produces black seeded grapes. To get the max color and product, I cooked the grapes than squeezed out the juice. Not sure if the cooking kills the nutritional value of the grapes like resveratol and if it was possible to do this without cooking them. Also how do i turn that into vinegar. pls let me kow

[@Strahbaerie]

Thanks for the help!

[@hannahtucker4694]

Ay can you make a video on how to make your own starter? And are there consequences to bottling too earlier?

[@user-fj3gj4qk4t]

Hi how to make vinegar malta??

[@pushpachhetri9807]

Can I add white vinegar

[@nancyhjort5348]

And, super healthy for the gut.

[@blairfrench2267]

Love your video. My vinegar turned out awesome!! Thank you!!00what do i do with the leftover 'mother'???. I'm one person and have enough vinegar to last me for a year, LOL.

[@aathisankar6432]

Sell it. Make more, make a living out of it. Capitalise.

[@McGrzechu96]

Hello. How about use of kombucha as starter? Wine, water, kombucha. I can't do "normal" vinegar. Then I thought about adding kombucha to currant wine. Only vinegar I can do is from kombucha. Everything else can't. Even apple vinegar goes bad.

[@pamackenzie]

Kombucha and vinegar are made from different bacteria.

[@motog4-75]

Why add water?

[@elsol1176]

Thank you, please make more vids

[@captaincook3693]

you said 3 parts wine to 1 part water and yet you put as much water as wine?
so which one is it

[@fer-mentor2173]

Sorry for the slow reply here. It should be three parts wine to one part water You just want to dilute it a little bit to make the bacteria happier.

[@wknost]

Thank you

[@fer-mentor2173]

You're welcome!

[@stevanmenezes3966]

Bit more close-up on the video shoot would have been better also the voice needs to be louder

[@fer-mentor2173]

Noted! I'm still very new at this whole video tutorials thing.

[@quantumtimelines2846]

Dang I can't hear you.

[@miastarner1821]

Do you always have to dilute it?

[@mungkeygp5214]

The alcohol by volume (ABV) range of the wine should be between 4.5%-9% (ABV) for best results. If the wine is higher than 9% then dilute with distilled or non chlorinated water.

[@fer-mentor2173]

Like @@mungkeygp5214 said! I used to not dilute it, and it worked okay. Since starting to dilute I have noticed better results.

[@gernblenstein1541]

My experience with a running gallon batch is that I can use undiluted wine if I remove half the finished vinegar in the jar and replace with new wine. The vinegar in the jar provides both the mother and the needed dilution and I get a more saturated vinegar. I also only use the best No Sulfite Added (NSA) wines I can afford. Never had a problem since I started doing that. Good luck!

[@27kjh]

I understand that you won’t get a really good ferment if your wine has a higher than 9% alcohol content. So diluting it’s a good idea.

[@donne32701]

You talk too much

[@a_injured_beaver]

You breathe to much Karen

[@jacobaccurso]

You comment negatively too much.