I am trying to make a balsamic style vinegar. Is there any Italians from
Modena Region (or others knowledgeable) that make balsamic vinegar that can
comment?

I have a batch of vinegar that got a pungent smell. I dumped it and
started some new batches. They have the expected vinegar aroma not the
pungent aroma.
I have no idea why the one batch smelled pungent and noone has been able to
explain it.
I am guessing that I left it too long and the vinegar turned into something
else or I didn't get enough air into it and some anaerobic bacteria beat out
the mother.
The articles I have seen on vinegar making are pretty sketchy. Does anyone
have details on vinegar making and how balsamic vinegar is given that unique
taste?

Sarge

"Sarge" > wrote:

>I am trying to make a balsamic style vinegar. Is there any Italians from
>Modena Region (or others knowledgeable) that make balsamic vinegar that can
>comment?
>
>I have a batch of vinegar that got a pungent smell. I dumped it and
>started some new batches. They have the expected vinegar aroma not the
>pungent aroma.
>I have no idea why the one batch smelled pungent and noone has been able to
>explain it.
>I am guessing that I left it too long and the vinegar turned into something
>else or I didn't get enough air into it and some anaerobic bacteria beat out
>the mother.
>The articles I have seen on vinegar making are pretty sketchy. Does anyone
>have details on vinegar making and how balsamic vinegar is given that unique
>taste?
>
>Sarge
>

First, you'll have to move to Italy, specifically the Modena or Reggio
region, as balsamic vinegar can only be made in those regions.
Next, you'll have to wait at least 10 years since that is the minimum
age of a true balsamic. Better balsamics are aged 25 years or more.
A simpler option is to go to your local Costco and buy a pair of
bottles of vinegar with balsamic labels ;-).
Several years ago, we were given a Christmas gift of a 3.4 ounce
bottle of true balsamic vinegar. It is thick, rich and has a flavour
that is unbelievably delicious. We have less half of it left, it's
saved for special occasions and dispensed almost by the drop. The
stuff from Costco is definitely not in the same league but, still
tastes good when used liberally, along with EVOO on green salads.

Ross.

"Sarge" > wrote:

>I am trying to make a balsamic style vinegar. Is there any Italians from
>Modena Region (or others knowledgeable) that make balsamic vinegar that can
>comment?
>
>I have a batch of vinegar that got a pungent smell. I dumped it and
>started some new batches. They have the expected vinegar aroma not the
>pungent aroma.
>I have no idea why the one batch smelled pungent and noone has been able to
>explain it.
>I am guessing that I left it too long and the vinegar turned into something
>else or I didn't get enough air into it and some anaerobic bacteria beat out
>the mother.
>The articles I have seen on vinegar making are pretty sketchy. Does anyone
>have details on vinegar making and how balsamic vinegar is given that unique
>taste?
>
>Sarge
>

First, you'll have to move to Italy, specifically the Modena or Reggio
region, as balsamic vinegar can only be made in those regions.
Next, you'll have to wait at least 10 years since that is the minimum
age of a true balsamic. Better balsamics are aged 25 years or more.
A simpler option is to go to your local Costco and buy a pair of
bottles of vinegar with balsamic labels ;-).
Several years ago, we were given a Christmas gift of a 3.4 ounce
bottle of true balsamic vinegar. It is thick, rich and has a flavour
that is unbelievably delicious. We have less half of it left, it's
saved for special occasions and dispensed almost by the drop. The
stuff from Costco is definitely not in the same league but, still
tastes good when used liberally, along with EVOO on green salads.

Ross.

Ross
I have read about Modena balsamic vinegar and I find it amazing that they
spend that much time making a fine condiment. Next time I have an extra
$250 for 250ml I will try it. I guess the rich want to experience every
taste and aroma possible.

I am trying to make a vinegar with a similar style but in 1 yr instead of
12-50yrs.
I am going to start by getting a used small oak barrel that I will dedicate
to vinegar. However, I have no idea how to manage the vinegar in the
barrel.
All the instructions I have seen are for making vinegar in an open jar, when
it is strong enough (1-2 months) you filter, sterilize and bottle it.
How would you work the vinegar in an oak barrel? How do you prevent the
barrel getting contaminated?
Sarge

"Ross Reid" > wrote in message
...
> "Sarge" > wrote:
>
> >I am trying to make a balsamic style vinegar. Is there any Italians
from
> >Modena Region (or others knowledgeable) that make balsamic vinegar that
can
> >comment?
> >
> >I have a batch of vinegar that got a pungent smell. I dumped it and
> >started some new batches. They have the expected vinegar aroma not the
> >pungent aroma.
> >I have no idea why the one batch smelled pungent and noone has been able
to
> >explain it.
> >I am guessing that I left it too long and the vinegar turned into
something
> >else or I didn't get enough air into it and some anaerobic bacteria beat
out
> >the mother.
> >The articles I have seen on vinegar making are pretty sketchy. Does
anyone
> >have details on vinegar making and how balsamic vinegar is given that
unique
> >taste?
> >
> >Sarge
> >
>
> First, you'll have to move to Italy, specifically the Modena or Reggio
> region, as balsamic vinegar can only be made in those regions.
> Next, you'll have to wait at least 10 years since that is the minimum
> age of a true balsamic. Better balsamics are aged 25 years or more.
> A simpler option is to go to your local Costco and buy a pair of
> bottles of vinegar with balsamic labels ;-).
> Several years ago, we were given a Christmas gift of a 3.4 ounce
> bottle of true balsamic vinegar. It is thick, rich and has a flavour
> that is unbelievably delicious. We have less half of it left, it's
> saved for special occasions and dispensed almost by the drop. The
> stuff from Costco is definitely not in the same league but, still
> tastes good when used liberally, along with EVOO on green salads.
>
> Ross.
>

Ross
I have read about Modena balsamic vinegar and I find it amazing that they
spend that much time making a fine condiment. Next time I have an extra
$250 for 250ml I will try it. I guess the rich want to experience every
taste and aroma possible.

I am trying to make a vinegar with a similar style but in 1 yr instead of
12-50yrs.
I am going to start by getting a used small oak barrel that I will dedicate
to vinegar. However, I have no idea how to manage the vinegar in the
barrel.
All the instructions I have seen are for making vinegar in an open jar, when
it is strong enough (1-2 months) you filter, sterilize and bottle it.
How would you work the vinegar in an oak barrel? How do you prevent the
barrel getting contaminated?
Sarge

"Ross Reid" > wrote in message
...
> "Sarge" > wrote:
>
> >I am trying to make a balsamic style vinegar. Is there any Italians
from
> >Modena Region (or others knowledgeable) that make balsamic vinegar that
can
> >comment?
> >
> >I have a batch of vinegar that got a pungent smell. I dumped it and
> >started some new batches. They have the expected vinegar aroma not the
> >pungent aroma.
> >I have no idea why the one batch smelled pungent and noone has been able
to
> >explain it.
> >I am guessing that I left it too long and the vinegar turned into
something
> >else or I didn't get enough air into it and some anaerobic bacteria beat
out
> >the mother.
> >The articles I have seen on vinegar making are pretty sketchy. Does
anyone
> >have details on vinegar making and how balsamic vinegar is given that
unique
> >taste?
> >
> >Sarge
> >
>
> First, you'll have to move to Italy, specifically the Modena or Reggio
> region, as balsamic vinegar can only be made in those regions.
> Next, you'll have to wait at least 10 years since that is the minimum
> age of a true balsamic. Better balsamics are aged 25 years or more.
> A simpler option is to go to your local Costco and buy a pair of
> bottles of vinegar with balsamic labels ;-).
> Several years ago, we were given a Christmas gift of a 3.4 ounce
> bottle of true balsamic vinegar. It is thick, rich and has a flavour
> that is unbelievably delicious. We have less half of it left, it's
> saved for special occasions and dispensed almost by the drop. The
> stuff from Costco is definitely not in the same league but, still
> tastes good when used liberally, along with EVOO on green salads.
>
> Ross.
>