Has anyone ever made it? I have two bottles of Beringer Zinfandel
(gifts!) that have been sitting around for at least 2 years. I just
don't drink the stuff anymore. Can I turn it to vinegar? Or should I
just toss the stuff?

-Tracy

In article >, Tracy >
wrote:

> Has anyone ever made it? I have two bottles of Beringer Zinfandel
> (gifts!) that have been sitting around for at least 2 years. I just
> don't drink the stuff anymore. Can I turn it to vinegar? Or should I
> just toss the stuff?
>
> -Tracy

You can send it to me. <g>

Seriously, yes I have made wine vinegar and have promised sf another
culture. The wild winter onions finally bloomed so I have sets to send
her. I'll send her another vinegar making culture with those, along with
a sample of the wine vinegar I made, and maybe some of the apple if it's
ready. I've not checked it for awhile. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"Tracy" > wrote in message
...
> Has anyone ever made it? I have two bottles of Beringer Zinfandel (gifts!)
> that have been sitting around for at least 2 years. I just don't drink the
> stuff anymore. Can I turn it to vinegar? Or should I just toss the stuff?
>
> -Tracy

No need its a waste of good wine.

Mix each bottle with a can of beef broth.

Put in a pot and simmer until only 10% remains - (evaporate 90%)

Put the remaining syrup in a glass jar in the fridge.

Next time you need to enhance a gravy or sock or such add a tablespoon of
the syrup.

Dimitri

On Apr 24, 1:39*pm, Omelet > wrote:
> In article >, Tracy >
> wrote:
>
> > Has anyone ever made it? I have two bottles of Beringer Zinfandel
> > (gifts!) that have been sitting around for at least 2 years. I just
> > don't drink the stuff anymore. Can I turn it to vinegar? *Or should I
> > just toss the stuff?
>
> > -Tracy
>
> You can send it to me. <g>
>
> Seriously, yes I have made wine vinegar and have promised sf another
> culture. The wild winter onions finally bloomed so I have sets to send
> her. I'll send her another vinegar making culture with those, along with
> a sample of the wine vinegar I made, and maybe some of the apple if it's
> ready. *I've not checked it for awhile. :-)
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.

Where did you find the culture for your vinegar? And how long a
process is it? Is it anything like making yogurt?

maxine in ri
If I make my own vinegar, press my own oil (a friend has an olive
press), and start tending a couple of chickens, I could make my very
own mayo!

Dimitri wrote:

> Mix each bottle with a can of beef broth.
>
> Put in a pot and simmer until only 10% remains - (evaporate 90%)
>
> Put the remaining syrup in a glass jar in the fridge.
>
> Next time you need to enhance a gravy or sock or such add a tablespoon of
> the syrup.

You can also use it to enhance *stock*. :-)

Bob

In article
>,
maxine > wrote:

> On Apr 24, 1:39*pm, Omelet > wrote:
> > In article >, Tracy >
> > wrote:
> >
> > > Has anyone ever made it? I have two bottles of Beringer Zinfandel
> > > (gifts!) that have been sitting around for at least 2 years. I just
> > > don't drink the stuff anymore. Can I turn it to vinegar? *Or should I
> > > just toss the stuff?
> >
> > > -Tracy
> >
> > You can send it to me. <g>
> >
> > Seriously, yes I have made wine vinegar and have promised sf another
> > culture. The wild winter onions finally bloomed so I have sets to send
> > her. I'll send her another vinegar making culture with those, along with
> > a sample of the wine vinegar I made, and maybe some of the apple if it's
> > ready. *I've not checked it for awhile. :-)
>
> Where did you find the culture for your vinegar?

I use dad's Kombucha culture and with great success.
Want one? You can have one for the cost of Priority postage. ;-)
We have PLENTY. They are prolific.

> And how long a
> process is it?

If I add some sugar, it's faster. Last time I added 1 cup of sugar to a
1 gallon mix of burgundy and blackberry wine. The vinegar result is
utterly divine.

We let it brew at room temp for around 6 weeks but it was likely ready
sooner. The apple juice is taking longer but the culture loves it and
has tripled in size here in my bedroom.

Kombucha seems to really like pure Apple juice!

Last time I did apple, I had a wonderful sparkling slightly vinegary
cider after 4 weeks. I let that one go another 2 months to get a really
good apple vinegar, but I added no extra sugar.

I tend to keep the house fairly cold.

> Is it anything like making yogurt?

<laughs> Not in the least!
>
> maxine in ri
> If I make my own vinegar, press my own oil (a friend has an olive
> press), and start tending a couple of chickens, I could make my very
> own mayo!

;-D
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.