Making vinegar is an aerobic process: the acetobacter require oxygen to reproduce. So making sure there is a flow of oxygen is important. Making red wine vinegar was similar yet different to apple cider vinegar as I used a raw starter vinegar as a culture.
Ferment Type: Vinegar - Red Wine Vinegar
Date: December 6th, 2017
1 cup wine
3 tablespoons starter vinegar (I used Bragg's)
Notes: I stirred the wine and vinegar and placed it in a glass jar, covered it with a cloth and let it ferment on my counter. Being very cold in the -40's for a couple of week, there wasn't anything that felt comfortable. So I let it sit the 6 weeks the same as the apple cider vinegar. I tasted it regularly and it took until the 4th week to lose some of its alcohol taste. It only yields a cup and didn't require straining like the apple cider vinegar.
Harvest Date : January 12th, 2018
Harvest Details: small yield, good flavour. Won't last long with that amount to use, but a great way to use up left over wine. No more store bought products here.