Recycled Wine Vinegar!

Behold, we are about to embark on an adventure of fermentation and recycling, repurposing that half-bottle of wine left abandoned from last night's dinner and turning it into a culinary treasure. Welcome to the world of homemade recycled wine vinegar. A bizarrely enjoyable endeavor that involves more waiting than work, yet feels oddly rebellious. Like a culinary middle finger to the wasteful norm. The result? A vinegar that is vibrant, complex, and practically cost-free. You’ll look at those fancy bottles at the supermarket with a knowing smirk.

Now, let's get down to the nitty-gritty of vinegar-making. It's a process as ancient as booze itself, dating back to when our ancestors discovered that wine, when exposed to oxygen, undergoes a magical transformation. In this tart elixir, we find a harmony of flavors that dances on the tongue and brings balance to any dish it graces. The richness of the red wine, the tang of apple cider vinegar, all playing in a symphony of flavors. This isn't just recycling. It's reincarnation. It's resurrection. It's turning water into wine, then wine into vinegar. And, it's all happening right there on your kitchen counter.

This isn't about being pretentious. It's about embracing the process, the patience it takes, and the satisfaction of creating something beautiful from leftovers. It's about understanding that the simple act of making vinegar is a defiant stand against the culture of waste. The defiance of time. The defiance of letting good wine go to waste. The defiance of mediocre vinegar. Your salads will be snappier, your marinades more complex, and your pickles punchier. So, go ahead, give this a whirl. Revel in the sour, the sweet, and the sting. Start a fermentation revolution right in your kitchen. Over and out. 🤘🏼 Adam

Yield: 4.5 cups

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Recycled Wine Vinegar

Ingredients

• 2 cups + 1 cup Red Wine
• 1.5 cups Apple Cider Vinegar with mother, or any other “live” vinegar

Instructions

1. Find a non-reactive container for your vinegar, such as a glass or ceramic jar, that can hold around 1-2 liters. Avoid metal as it can react with the vinegar and impart off-flavors.
2. Pour 2 cups of red wine into the container.
3. Add 1.5 cups of apple cider vinegar (or another "live" vinegar) into the same container. The "mother" in the vinegar is a culture of acetic acid bacteria and yeast that will transform the alcohol in the wine into acetic acid, giving it that characteristic vinegar taste.
4. Stir the mixture gently to ensure everything is combined.
5. Cover the container with a breathable material, such as cheesecloth or a coffee filter, and secure it with a rubber band or string. This allows airflow for the fermentation process while keeping out any unwanted bugs or particles.
6. Store the container in a cool, dark place. It should be away from direct sunlight and have a consistent temperature, ideally between 60 and 80 degrees Fahrenheit.
7. Let the mixture sit and ferment for about 2 to 4 weeks. You can taste it occasionally to see if it has reached your desired level of acidity. The longer it sits, the stronger the vinegar will become.
8. Once it reaches your preferred level of acidity, strain the vinegar into a clean bottle or jar using a cheesecloth or fine mesh strainer. This removes the "mother" and any sediment.
9. The remaining 1 cup of red wine can be used to start the process again. Simply add it to the container with a bit of the newly made vinegar and let it ferment.
10. Your homemade recycled wine vinegar is now ready to use! Store it in a cool, dark place and it should last indefinitely.