"Johnny Mc" > wrote:

>I had asked how to make Balsamic vinegar over in the wine making group.
>Obviously, it is not true Balsamic vinegar, but I am going to try it.
>Ken basically said........
>
>1) Pour red wine into a gallon jug (don't fill more than 3/4 full).
>
>2) Add "red wine vinegar mother" (it is a bacteria that will convert the
>alcohol and sugar to vinegar)
>
>3) Put an air-lock on the jug (this allows CO2 to escape, but keeps oxygen
>from getting in)
> You can make an air-lock by sealing a small hose to the top of the jug and
>putting the other end in a cup of water.
>
>I am going to try it. I may try it with different wines to get different
>tastes of vinegar.
>I do have some apple cider I made that is way too sweet, I may convert it to
>vinegar.



If you have a large oriental grocery near by, look for "black
vinegar". It will cost about 2.00/qt, so if it's not satisfactory,
throw it away. I'm happy with it as a substitute - MIke