Post by spinal on Sept 23, 2012 11:15:05 GMT
Every time I go home, I come back with a few demijohns of wine, which I then bottle and keep for the next 6-12 months as table wine.
That said, we are only 2 in the house, and opening a bottle every day or so means that inevitably we end up with a few "bottoms" of wine which go sour.
Now, traditionally, I would use leftover wine for cooking (if still good) or I would add it to the vinegar jar otherwise.
The vinegar jar is a small (5l) barrel, with a "mother" (kind of like a sour-dough starter) that ferments the wine into vinegar.
That said, the other day I realised I forgot a mini demijohn (5l) on the counter half full. Inevitably, the wine was too sour to cook with, but I had too much to add to the vinegar barrel...
So I got creative.
I added a teaspoon of san-francisco sourdough starter to the bottle, and gave it a good shake.
Now, about a week ok, the "wine" actually tastes like it's on it's way to becoming a passable vinegar! I may have saved it yet
M.
That said, we are only 2 in the house, and opening a bottle every day or so means that inevitably we end up with a few "bottoms" of wine which go sour.
Now, traditionally, I would use leftover wine for cooking (if still good) or I would add it to the vinegar jar otherwise.
The vinegar jar is a small (5l) barrel, with a "mother" (kind of like a sour-dough starter) that ferments the wine into vinegar.
That said, the other day I realised I forgot a mini demijohn (5l) on the counter half full. Inevitably, the wine was too sour to cook with, but I had too much to add to the vinegar barrel...
So I got creative.
I added a teaspoon of san-francisco sourdough starter to the bottle, and gave it a good shake.
Now, about a week ok, the "wine" actually tastes like it's on it's way to becoming a passable vinegar! I may have saved it yet
M.
