Red Wine or Beer Malt Vinegar Recipe


— By Tammy Kimbler


1 – 750ml bottle red wine or
2 – 12 oz bottles of 7.5+ high alcohol beer (“doubles or triples” will work)
3/4 c raw apple cider vinegar (like Braggs), or a 1/2 c home brewed vinegar and a Mother.


Pour the wine or beer into a glass or plastic container with a wide mouth to allow plenty of air circulation.  Stir in the raw apple cider vinegar.  Cover the container with cheese cloth and leave it out on the counter for 2-4 weeks.  In a week or two you should begin to see a thin film form on the top of the liquid.  Begin tasting your vinegar.  Once it reaches your desired level of sourness, it’s ready to use.  Store the vinegar in warm, dark place.  It may be transferred to a glass bottle, but I recommend keeping the top covered with cheese cloth.   I actually pour mine right through the cheese cloth to filter out the Mother.  When you’re ready to make a new batch, use the Mother and it should go a bit faster.  You may want to steer clear of overly hoppy beers like IPAs as they become bitter vinegar.


Related Blog Post: Vinegar and Kombucha Mothers