I'm not much of a drinker. I'll have a glass every now and again, but for the most part, alcohol is just not a part of my life. As a result, we often end up with extra wine after a get together. It used to sit in my basement until I tossed it. Throwing things away drives me nuts. After lamenting the price of white wine vinegar, I decided to take matters into my own hands. It all started with the mother at the bottom of a bottle of apple cider vinegar. You need the natural kind that has floaty bits in the bottom.
I poured about a half cup of the ACV with the little bits into a mason jar and then poured an equal amount of white wine into the jar. Then I sat it on a shelf and let it sit. After a week or so, a film formed over the top.
Once I had a good strong mother, I filled the jar with another cup of wine and repeated the process. I didn't want to overwhelm the mother. Each time it formed another mother and became stronger.
This is the end of the process. You can see the mothers at the bottom of the jar. The remaining vinegar was poured into another jar to be used in dressings and the like. I'll keep the mothers in a jar with some vinegar for the next batch. Next up will be some red wine vinegar and this fall I'm hoping to make a big batch of ACV. The chickens get vinegar in their water every day, so the cheaper I can get it, the better. We also use a lot of vinegar in our food. Since this was naturally fermented, it will be even better for us.
This post is part of the Frugal Days, Sustainable Ways blog carnival. I will also be linking to Little Farm in the Big City Homestead Helps Wednesday.
Also Simple Lives Thursday at a Little Bit of Spain in Iowa.