How to make homemade red wine vinegar and all the tricks to make it perfect can be found here! I remember that since I was a child, the taste of homemade red wine vinegar had a completely different flavor. It tasted good, the salads had a great flavor, and I couldn’t wait for it to be over so I could sip the dressing left at the bottom of the salad bowl. I remember the dark demijohns that held that red liquid with an intense smell, and I remember that every now and then someone would come to ask for the “mother” to make homemade vinegar. So, after a long time, finding myself with bottles of wine, genuine but now a bit old, I decided to try. I used a decanter, two pieces of large pasta, wine and a little patience. Result? Excellent! A red wine vinegar that took me back in time, tasty and aromatic, perfect for my salads. Now, of course, I don’t buy vinegar anymore!
You might also be interested in these homemade preserves:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Days
- Preparation time: 15 Minutes
- Portions: 66
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 12.35 (Kcal)
- Carbohydrates 0.22 (g) of which sugars 0.01 (g)
- Proteins 0.04 (g)
- Fat 0.01 (g) of which saturated 0.00 (g)of which unsaturated 0.01 (g)
- Fibers 0.01 (g)
- Sodium 1.70 (mg)
Indicative values for a portion of 15 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Making Vinegar at Home with Pasta
- 4 1/4 cups red wine (genuine and with very few sulfites)
- 2 rigatoni (or other large pasta)
- 0.35 oz crumb (of homemade bread)
What You Need to Make Vinegar at Home
- 1 Glass Bottle with a wide neck
- 1 Aluminum a piece
How to Make Homemade Red Wine Vinegar
Pour the wine into the demijohn, add the pieces of pasta or the bread crumb, cover the mouth of the bottle or decanter with the aluminum foil but do not seal it completely, the wine vinegar needs to breathe to mature, and store in a dry, not cool, dark place. The ideal temperature is around 75-86°F.
After about a month, the pasta will have transformed into the “mother”, allowing the wine to turn into vinegar, it will settle at the bottom and will be the essence of the vinegar.
When the homemade red wine vinegar is ready, pour it gently into another clean glass bottle, leaving half of it in the original bottle. The remaining must be topped up with more wine. This will allow you to always have new red wine vinegar. Tip: you will know the vinegar is ready by its typical smell. Do not let it “mature” for too long, otherwise, it will become cloudy, instead, pour it into another bottle and gift it or use it to clean ovens, stoves, and microwaves.
Extra Tips for Homemade Red Vinegar
Homemade red wine vinegar should not be shaken, the “mother” should be allowed to settle at the bottom.
The amount of pasta or bread for the fermentation of the wine is proportional to the amount of liquid. For one liter of wine, roughly 10 grams of pasta or bread are needed.
Once upon a time… a piece of vinegar “mother” was given to family and friends to speed up the homemade production of vinegar.
Measurements for Making Vinegar at Home
The recipe reads 66 servings because I calculated 0.5 oz per person of use.
