Tuesday, January 5, 2010

Brewing Champagne Vinegar

Happy New Year! I've wanted to make my own vinegar for some time now and the stars finally aligned. Take a recently uncorked bottle of Champagne. Lord knows we all have one of those sitting around this time of year!

Pour into a sterile container with water and the magic ingredient - a mother of vinegar.

The mother will slowly turns the alcohol into acetic acid and should produce a vinegar that is crisper and fresher tasting than a filtered, store-bought variety.

Cover with a cheese cloth and let it sit in a quiet, warm place for 2-4 months. Presto, fresh vinegar!

More to come...

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