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