I'm looking around and not sure I can find how to make oxidized wine into vinegar. I ended up with 9 bottles of Pinot Noir that had oxidized from poor bulk aging - and wondered, do I need to do anything to use it as vinegar? I saw one recipe that said add 40% real vinegar and you end up with red wine vinegar. hmm. Is it that simple?
thanks for any advice. DAve
I don't know if that will work out well, I'm not sure if you can make good vinegar from bad wine. I guess it depends on how oxidixed it is.
Not for me...
I use one part live vinegar to the following:
Two parts wine added to one part water.
The amount of sufite in the wine should be low to none; adding th water helps that but is really done to lower the alcohol to around 9 %.
It has to be live venegar, if it came from the store it may be pastuerized.
Joe Joe
Thanks, Joe. I'll give it a try, since I have nothing to lose but 9 bottles of brown edged wine. smile. thanks for the info.
DAve
Joe Sallustio wrote:
I realize which wine you are talking about, now, it should be fine. Most of what I make vinegar from now is wine I'm just not too fond of for whatever reason. Sometimes it is wine that is past it's prime; I'm thinking yours is like that and it turns out fine for me.
Joe
I found my good reference for making vinegar, It Jackish's book Modern Winemaking. The last 4 pages go into it pretty well. Pino is looking to do this too so if I can summarize easily I'll post as a separate thread.
Joe
Hi Joe Yes that would be very usefull. I am trying a new batch now with your latest suggestions. One quick question I have; when using wide mouth jars 6" or so how do you secure the top. In the past I have simply put a paper towel secured by an elastic band . But this may have let too much air in. thanks Pino
That should be fine. I use gallon jugs or carboys and I just took a 4 x 4 gauze pad and a rubber-band. I don't think it can get too much air.
Joe
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