Leftover Champagne Vinegar

I get my vinegar mother (that blob of bacteria in the bottom of a good vinegar bottle) from raw apple cider vinegar. The rest of this recipe involves waiting for the bacteria to change the alcohol into acid to make your vinegar for you.

By / Photography By Jennifer Bakos | October 28, 2016

Ingredients

  • 2 cups flat champagne
  • 1 cup non-chlorinated water
  • 1 tablespoon vinegar mother

Preparation

In a clean quart mason jar, combine all of the ingredients. Cover with a couple layers of cheesecloth and a rubber band. Label and date the jar. Put it in a cool dark place. Start checking for desired sourness level after four weeks. Place it back into the dark place for an additional week until you like the taste.

Once your vinegar is to your liking, you can strain it through a double layer of clean, thin cotton towel if you wish to have a clear product, but note that the sediment is harmless and tasteless. Homemade vinegar can also be pasteurized to prevent it from getting cloudy and producing an additional mother over time; bring it to 170 degrees for 10 minutes. Then allow it to cool before bottling it.

Ingredients

  • 2 cups flat champagne
  • 1 cup non-chlorinated water
  • 1 tablespoon vinegar mother
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