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Making Balsamic Vinegar

I am trying to make a balsamic style vinegar. Is there any Italians from Modena Region (or others knowledgeable) that make balsamic vinegar that can comment?

I have a batch of vinegar that got a pungent smell. I dumped it and started some new batches. They have the expected vinegar aroma not the pungent aroma. I have no idea why the one batch smelled pungent and noone has been able to explain it. I am guessing that I left it too long and the vinegar turned into something else or I didn't get enough air into it and some anaerobic bacteria beat out the mother. The articles I have seen on vinegar making are pretty sketchy. Does anyone have details on vinegar making and how balsamic vinegar is given that unique taste?

Sarge

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Sarge
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First, you'll have to move to Italy, specifically the Modena or Reggio region, as balsamic vinegar can only be made in those regions. Next, you'll have to wait at least 10 years since that is the minimum age of a true balsamic. Better balsamics are aged 25 years or more. A simpler option is to go to your local Costco and buy a pair of bottles of vinegar with balsamic labels ;-). Several years ago, we were given a Christmas gift of a 3.4 ounce bottle of true balsamic vinegar. It is thick, rich and has a flavour that is unbelievably delicious. We have less half of it left, it's saved for special occasions and dispensed almost by the drop. The stuff from Costco is definitely not in the same league but, still tastes good when used liberally, along with EVOO on green salads.

Ross.

Reply to
Ross Reid

Ross I have read about Modena balsamic vinegar and I find it amazing that they spend that much time making a fine condiment. Next time I have an extra $250 for 250ml I will try it. I guess the rich want to experience every taste and aroma possible.

I am trying to make a vinegar with a similar style but in 1 yr instead of

12-50yrs. I am go>
Reply to
Sarge

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