Homemade raisin vinegar

dannie

I am trying to make this type of vinegar and wonder if anybody has had any success by using just raisins and water? What method worked best?

Thanks.

Seakay

I've not heard of this one but I'd be very interested if anyone else has.

v8monkeyboy

I Googled raisin vinegar recipe and got the following:

Raisin vinegar: Put 2 lbs of raisins in a gallon of water and sit it in a warm place. In two months it will become white wine vinegar. Strain the vinegar off and bottle. Make more by adding another ½ lb of raisins to the dregs and going through the process again.

The website was one about basic kitchen recipes from scratch and teaches you everything you need to know about the basics. I'd never heard about raisin vinegar until you mentioned it, but I believe it's used in middle eastern cooking?

T x

Bongedone

I came up with this on Google. Seems to have instructions you could adapt:

http://www.naturemoms.com/homemade-vinegar.html

dannie

Thanks for the replies. This is the method I am using. Yes, I think the resulting vinegar is particularly used in middle eastern cooking and Turkey.

I did not think my method would work plus I do not know if my raisins had sulphur dioxide (preservative) on. However, after four days, it does seem to have a slight fermenting smell(?).

gailey_2

Never thourght to make vinigar.

Ayone know or tried make

cider vinigar
or red wine vinigar.

As be useful for cooking and chutneys.

How long once made does hm vinigar last.

wondering of elderberry vinigar be any good.

Does it not need yeast to ferment.

I guess its similar to wine process sucessfuly managed rivercottage champagne this year.

ceridwen

v8monkeyboy wrote: »

I Googled raisin vinegar recipe and got the following:

Raisin vinegar: Put 2 lbs of raisins in a gallon of water and sit it in a warm place. In two months it will become white wine vinegar. Strain the vinegar off and bottle. Make more by adding another ½ lb of raisins to the dregs and going through the process again.

The website was one about basic kitchen recipes from scratch and teaches you everything you need to know about the basics. I'd never heard about raisin vinegar until you mentioned it, but I believe it's used in middle eastern cooking?

T x

~Darn...I've just bought some more white wine vinegar. Mind you - I do want it a sight sooner than 2 months time....

What was that website address please?

v8monkeyboy

Ceridwen, 'twas:

http://earthnotes.tripod.com/cbbasic.htm

Hope this helps - it certainly looks interesting!

T x

Seakay

dannie wrote: »

Thanks for the replies. This is the method I am using. Yes, I think the resulting vinegar is particularly used in middle eastern cooking and Turkey.

I did not think my method would work plus I do not know if my raisins had sulphur dioxide (preservative) on. However, after four days, it does seem to have a slight fermenting smell(?).

Wash raisins in tepid water (well, quick rinse, really) to remove mineral oil and any preservatives before you use them.

dannie

Thanks for all the further comments which I will consider next week. I did not expect much interest in this area. In my case, I have loads of old raisins to use up as nobody at home wants them.

Seakay, I remember rinsing the raisins. Hope the water temperature removed anything.

v8monkeyboy

Dannie, this is Old Style! I haven't yet seen a topic people aren't interest in

You've piqued my interest now - I've got loads of raisins too, so I might have a go!

T x