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Making Supplies
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1-gallon wide-mouth glass jug (with a spigot is nice if
you have an old sun-tea jar lying around)
Cheesecloth
Bottles & reusable corks
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8 oz. Mother of Vinegar
16 oz. wine or cider (leftovers)
8 oz. water
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1) Put Mother of Vinegar into glass 1-gallon wide-mouth jar.
2) Add 16 oz. wine or cider (red- or white-wine for wine vinegars, cider for cider vinegar)
3) Add approximately 8 oz. of water - no more!
4) Cover with cheesecloth. This lets the air in and keeps critters like flies out.
5) Put your jar in a dark, warm (70-90 degrees F) place.
6) Vinegar should begin to be ready after 2-3 months. Check frequently to see if you've reached
the desired strength. If strength seems to be lessening, then it's definitely ready. During these
early months you'll notice the slimy "mother of vinegar" forming at the top, possibly sinking down
and re-forming on the top. This is all natural and normal so even though it looks gross, don't
freak out!
7) Once the vinegar is at the desired strength, pour the liquid out (leaving behind the slimy
"mother") and bottle. (Note: you can reuse this "mother" for another batch!)
8) Let your vinegar age for a few months (6 months is recommended), during which time the
vinegar will become very smooth.
9) Enjoy!
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