We'd had some champagne a while back and didn't finish the bottle. I have been thinking about making champagne vinegar with it, but never got around to it until now. The question was, how do I do it?
After a little online research, I decided to combine a few techniques and see what happened. I poured the champagne into a mason jar, and then emptied my bottle of white wine vinegar into another container temporarily. Then I put a little water in the white wine vinegar bottle and picked up the sediment, hoping that the "vinegar mother" beasties are in that sediment. This was added to the champagne, and that jar was topped with some butter muslin. Then I put the white wine vinegar back into its bottle.
The jar of champagne is tucked over on the shelf where I tend to ferment things, and let's hope for the best. Supposedly it takes at least a month. I'll keep you posted.
After a little online research, I decided to combine a few techniques and see what happened. I poured the champagne into a mason jar, and then emptied my bottle of white wine vinegar into another container temporarily. Then I put a little water in the white wine vinegar bottle and picked up the sediment, hoping that the "vinegar mother" beasties are in that sediment. This was added to the champagne, and that jar was topped with some butter muslin. Then I put the white wine vinegar back into its bottle.
The jar of champagne is tucked over on the shelf where I tend to ferment things, and let's hope for the best. Supposedly it takes at least a month. I'll keep you posted.
Today (March 29) I added a tablespoon of Bragg's organic apple cider vinegar, as it has live "vinegar mother." I did this because I didn't see any action from that sediment. *Should* be smooth sailing from here...
ReplyDeleteAs of today, I think the vinegar is done. I tasted it, it's vinegary. The volume is about half of what I started with, which is a bit sad.
ReplyDelete