The
vinegar starter comes only from the bacteria that build up slowly
over a length of time in the open wine. To keep the starter, the
wine should be kept in a glass or clay pot, between 20-25 grad.
After a few weeks the vinegar bacteria work together with the air
to make the starter vinegar.
This vinegar starter can be used again and again to make vinegar.
For those of you who don’t have the time, a vinegar starter
can de purchased from a good wine shop. To make your own vinegar
takes a few weeks but the time and effort you put in to it are
well worth the end results, the taste can not be compared with
bought vinegars and of course, once you have the vinegar starter,
it can be used again and again and keeps just about forever! You
just tip in any wine you have over to always have your own individual
vinegar, just make sure that the wine that you add isn’t
too weak.
