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1
Take a big, open top glass jar and pour any leftover red wine into it. Cover it wuth a cloth and use a big rubber band to hold it in place. Put it in a cool, dark place and forget about it. JD keep shis in a garage cabinet. Try to remember to stir it once a week or so, or make a splash when you pour more wine into it. Aerobic metabolism will give you vinegar, anaerobic metabolism will give you nail polish remover. In six to eight weeks, you will have great vinegar.
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2
Don't put white wine into it, it slows the process way down for some reason. Don't put port or any other fortified wines into it. The elevated alcohol will kill the yeast.
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3
When it's ready, strain the vinegar through a gold coffee filter into a pot and slowly heat it to 161 degrees to pasteurize it. Filter it through a paper coffee filter set in a funnel when you bottle it. Remember to save a cup or so (before you heat it) of the raw vinegar to start your next batch.
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4
Keep adding wine to it until it's time to bottle, then let it sit for a couple of weeks. The batch in the garage right now is probably 3-4 moths old. The longer it sits, the more intense the vinegar and the higher the acidity.
