How to Make Red Wine Vinegar

Pour 1 gallon of red wine into a clean glass fermentor.

Add 2 capfuls of hydrogen peroxide to the wine and whisk it in.

Let the mixture sit for about 1 hour to allow the hydrogen peroxide to react with the sulfites in the wine.

After 1 hour, add the vinegar mother (or unpasteurized vinegar with mother) to the wine mixture.

Cover the fermentor with a breathable cloth and secure it with string.

Store the covered fermentor in a warm, dark place (like a basement) for about 4 to 5 weeks.

After 4 to 5 weeks, check the vinegar for fermentation progress.

Once the vinegar reaches desired acidity, strain out the mother and transfer the vinegar to a clean bottle for storage.

Equipment Needed