So, Ya Wanna Make  Vinegar From Leftover Wine, Eh? by Kim Adams Please note that my old commenting system, Haloscan, has been shut down by its new owner. All of my comments are gone but I am trying to find a way to get them back. Please send me an email if you have a question. Home Site Index Who Are We? Vinegar Page One Vinegar Page Two Q&A on vinegar Photos of white wine vinegar experiment     DO'S and DON'TS After your crock is established, try to feed your Mother every other week or so with a glass of wine. Let your Mother breathe.  A linen napkin or cheesecloth works well if you are using a crock Throw out or give away the slab of Mother once it sinks to the bottom of your crock Don't add fortified wine (port, sherry, etc.) to your crock Other interesting tidbits According to Christopher Cook in the circa 1990 Detroit Free Press article on making vinegar, you can use a slab of Mother from red wine to start a crock of white.  For some reason, white takes a long time - perhaps 6 months to transform into vinegar. In an April 14, 1991 New York Times Magazine article "The Good Mother" by William L. Hamilton, Hamilton dumps both red and white wines into his barrel. Others say "don't do that." You decide! There is a lot of resource information on the Internet about making vinegar as well as many companies selling vinegar making products. Here are two sources for barrels and Mother: (Please note that I do not have any commercial or other interests in these two companies.  Leeners Brew Works The Wine Barrel Plus If you would like to read Linda Baldwin's Q & A on vinegar making, click here.     G a n g O f P o u r  © h o m e | s i t e i n d e x | w h o a r e w e?