How to turn leftover alcohol into vinegar – recipe | Waste not

It’s surprisingly easy to turn leftover wine, cider or beer into homemade vinegar

“Vinegar can be made from any fermented alcohol or solution of fermentable sugars,” says the fermentation expert and author Sandor Katz, whose recipe in his book The Art of Fermentation I have adapted here. “The word vinegar comes from [the French] ‘vin-aigre’, which means ‘sour wine’. That’s why people don’t like to drink the dregs of wine, because after 24 hours they start to turn vinegary.”

Katz explains how simple it is to make vinegar: “Take leftover wine, and put it in a jar that gives it a high ratio of surface area to volume” – in other words, in something that’s not full all the way to the top. “And make sure it has good access to oxygen: put a cloth over it and the process will just happen. It will happen faster if you add some sort of vinegar starter, but you don’t really need to do that, because the acidobacteria are everywhere.”

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