Maple Vinegar

1. 1

   Combine the syrup, vinegar, rum, and water in a large glass container with a loose-fitting lid.

2. 2

   Before replacing the lid, cover the opening with cheesecloth to allow for ample airflow so oxygen reaches the vinegar stock.

3. 3

   Store the container in an undisturbed cool, dark place for at least 4 weeks.

4. 4

   After a month, test the vinegar for development; taste it.

5. 5

   Once the alcohol has been completely fermented away, strain the vinegar and store it in sealed bottles or Mason jars.

6. 6

   It may be ready at this first tasting or it could take an additional week or two.

7. 7

   The finished pH for this particular vinegar tends to settle at 4.3.

8. 8

   It can be used immediately and will improve with age.

No additional tips available.