Vinegar Processing

[goldengrain]

Originally Posted by Debsi

My brother's Italian father-in-law made his own red wine vinegar until the day he called them up in panic crying "I killed the mother, I killed the mother!"

I got to try it once, it was, indeed, excellent.

To the OP, I wouldn't be trying that regular (Star or Regina, e.g.) supermarket vinegar. I would look for something more expensive. They had a wonderful store for a while here in Dallas called Oil & Vinegar (it's a dutch chain, maybe in your city?) but it didn't make it, probably too expensive. They had like 16 different vinegars, or maybe more, and you could taste them all before buying. Oils too, of course. Try some of those top shelf vinegars at the fancy pants market in your area or even the regular market and see if you can't find a better one.

Maybe someday I'll make my own vinegar.. I don't know, sounds like a big project!

This website about vinegar making looks pretty interesting:

Gang of Pour - So, You Wanna Make Vinegar, Eh?

Yes. I remember the ugly look of the homemade stuff.
Poor mom.
Thank you for the site, although I am always a bit fearful of home brewing anything as stray bacteria may work its way into the mixture and could be dangerous - but I should learn more before I try this.

[goldengrain]

Originally Posted by spiderbear

Use a good, dry wine instead of vinegar. You'll get your low acidity and the yummy flavor. Dry champagne is especially good.

This is a very interesting idea.
Thanks.

[linicx]

Originally Posted by linicx

I start with a good olive old base and add a touch of vinegar. I add port wine, seasoning, gralic, salt to taste and then I add a touch of sugare and a little lime juice. It is neither too sweet or two sour or too citrus and it has plenty of flavor. I taste as I go; it helps.

I should have said the only time I use this particular olive oil and vinegar dressing is on a salmon salad I make in the summer. It makes the salad yummy - or at least I think it does.