Wine vinegar is actively applied in those countries where a large number of wine is made. This recipe is one of the most known.
Instruction
1. There are 2 types of wine vinegar: red and white. Color of vinegar depends on the wine chosen for its preparation. It is the best of all to cook red vinegar from wines of a grade Cabernet, grade of malbec, merlot. White vinegar is cooked from white dry wines. It is considered easier, than red and much cheaper. Vinegar with acidity of 6-8% is considered good.
2. Preparation of wine vinegar requires good ferment. That take to make it mature grape (vintage varieties) and carefully squeeze out of it juice. Pour its bottle, put to the warm room and leave for fermentation. Don't cork a bottle too strongly as surely there has to be an outflow of carbon dioxide which is formed subsequently. At the first stage of fermentation of grape juice you receive wine, and then if you don't lower air temperature, then receive wine vinegar which you will use as ferment further.
3. Take an oak cask, pour in it any on your taste wine. You can choose and cheap, main that it was natural. Add a little ferment to start fermentation process. If you have no oak cask, can use also a usual glass bottle in which lower a small piece of oak wood. Some experienced wine makers add as well a small stick of cinnamon. Then put a bottle with contents to the dark and warm place. Leave for 30-40 days.
4. A month later wine vinegar will be ready-to-serve. Having used the next portion of vinegar, add in it wine, so the bottle at you will be always full.