Last week has been dedicated to finding a way to make vinegar without a 'vinegar mother' (a culture of acetobacter, bacteria which feed on alcohol and generate acetic acid). Vinegar mother is not available on the market in New Zealand, but what is is apple cider vinegar. Apple cider vinegar sold at specialty stores like commonsense organics, is unfiltered and contains the living mother.

So how can we use this to make red wine vinegar? I have read just about every blog on home made red wine vinegar making and so devised a plan.

The red wine I chose was a merlot cabernet sauvignon from Hawkes bay. The wine is 13% Alcohol by volume but if I am to create an enviroment suitable for the acetobacter to grow, I will need to dilute the wine to about 10%. So really if you add the cider vinegar with the living mother, the alcohol will be diluted and the living mother contained in the cider vinegar will be the starter culture to transform the remaining alcohol in the wine to acetic acid.

To do this I placed 3 bottles of red wine in a carboy with 1 bottle of Apple cider vinegar. Ideally a container with an open lid would be better. The bacteria culture sits as a skin on the surface of the wine so that it can breath the oxygen as it feeds on the alcohol. The carboy somewhat prevents the airflow so that may slow the reaction of the bacteria.

The cloth bag you see over the carboy is to prevent any insects or flies entering through the top. This exercise is more or less just to produce a red wine mother. And from there, we can make a real red wine vinegar. But first we have to wait. This could take up to 6 months, but I really hope its a lot less time.