We'd like to remind Forumites to please avoid political debate on the Forum... Read More »
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.We're aware that some users are experiencing technical issues which the team are working to resolve. See the Community Noticeboard for more info. Thank you for your patience.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
balsamic vinegar
Options

janeyd2
Posts: 27 Forumite
I remember seeing somewhere how to make your own balsamic. But I can't find the instructions now. Can anyone help?
0
Comments
-
http://www.winespectator.com/drvinny/show/id/42354
"Dear Dr. Vinny,
I have started making wine and now wish to make my own balsamic vinegar. Making wine is easy, as I can get the grapes, grape juice or wine kits to make my own wine. But where can I get the correct juice to make the vinegar?
—Chris, Raleigh, N.C.
Dear Chris,
To be clear, there’s a big difference between ordinary red wine vinegar and balsamic vinegar. Red wine vinegar is pretty easy to make from red wine. But balsamic vinegar is made from a syrup that’s fermented and aged very slowly.
If you want to make balsamic at home, you’ll need to get some Italian grapes like Trebbiano, Ancellotta or Lambrusco—which, interestingly, are all white wine grapes. You’ll need to ripen them, crush them, and then simmer the must in an open pot for a day or two, until you have an intensely sweet syrup that’s reduced to about half its original volume. Cool it down, then put it in a barrel and don’t touch it for six months or a year, minimum. You can either add a vinegar “mother,” or let the yeasts occur naturally. First the concoction will need to turn into alcohol, and then it converts to vinegar.
OK, now you have vinegar, but you don’t have balsamic yet. You need to age it more—about 10 years more. As it ages (and gradually evaporates), transfer it to successively smaller casks. Usually, different types of wood barrels are used so the vinegar can absorb the different flavors, like oak, mulberry, chestnut, and more.
So, whew! That’s a lot of work, and if you try to replicate these steps at home, I’m not sure what you’ll end up with. The good news? Suddenly, the price of a bottle of decent balsamic doesn’t seem so expensive!
—Dr. Vinny"0
This discussion has been closed.
Confirm your email address to Create Threads and Reply

Categories
- All Categories
- 350.9K Banking & Borrowing
- 253.1K Reduce Debt & Boost Income
- 453.5K Spending & Discounts
- 243.9K Work, Benefits & Business
- 598.8K Mortgages, Homes & Bills
- 176.9K Life & Family
- 257.2K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.1K Discuss & Feedback
- 37.6K Read-Only Boards