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1
Combine the cider vinegar and wine in a large glass container with a loose-fitting lid.
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2
Before replacing the lid, cover the opening with cheesecloth to allow for ample airflow so oxygen reaches the vinegar stock.
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3
Store the container in an undisturbed cool, dark place and leave it alone for 1 week.
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4
After a week, take the lid off and remove the cheesecloth.
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5
Smell.
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6
The ingredients have changed.
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7
The wine and the live vinegar have come together.
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8
The smell of wine is still prominent, but the smell of vinegar cuts through the wine.
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9
A harmony is being created.
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10
Taste the developing vinegar.
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11
You could use it now, but it will probably benefit from another week of storage.
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12
At this point you may add another 2 cups (480 grams) of wine.
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13
If the cheesecloth is clean, you can reuse it over the mouth of the jar; otherwise cut a fresh piece.
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14
Replace the lid and store for another week.
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15
After the second week, you should have something worth working with in your kitchen.
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16
Pour off a portion for your pantry (leaving the sediment behind) and feel free to add more wine to the base in your jar.
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17
The vinegar in your pantry will continue to develop on its own, while the jar with the mother will continue as a work in progress until aging is complete.
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18
We enjoy the flavor of the developing vinegar.
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19
Its bolder than the wine vinegars you can get in stores, and has more nuanced undertones.
