Making vinegar from store-bought wine is easy if you know the pitfalls and what can go wrong! Follow along as I convert a jug of cheap wine into a delicious red wine vinegar.
If you need some help with the math, read my blog post:
Vinegar Revival Cookbook by Harry Rosenblum
Bragg Apple Cider Vinegar – Organic – Raw – Unfiltered
Anchor Hocking 1-Gallon Heritage Hill =
Insta-Check pH Test Paper Dispenser =
Digital pH Meter =
Where did I learn all of this? I read. I read books, real, honest to God books!
Here’s the reading list:
The Noma Guide to Fermentation
Wild Fermentation, 2nd Edition by Sandor Ellix Katz
The Art of Fermentation by Sandor Ellix Katz
Vinegar Revival Cookbook by Harry Rosenblum
Nourishing Traditions by Sally Morrel Fallon
True Brews by Emma Christensen
Real Food Fermentation by Alex Levin
The Big Book of Kombucha by Hannah Crum
New York Times Cookbook by Amanda Hesser
Pollan on Food Boxed Set by Michael Pollan
Charcuterie
by Michael Ruhlman
On Food and Cooking by Harold McGee
The Moosewood Cookbook by Mollie Katzen