It is quite simple to make artisan vinegars at home reasonable cheaply and infinitely more delicious that anything that you can buy. I regularly make Cider vinegar, Apple Balsamic vinegar and, my absolute favourite, Chianti vinegar for use in dressings, etc.
Traditional vinegar is the result of using a vinegar mother (a SCOBY – a symbiotic culture of bacteria and yeasts) to turn sugar and/or ethanol into acetic acid. A lot of shop bought vinegar is NBC (Non Brewed Condiment) a mixture of industrially processed Acetic acid and flavourings.
The process is very simple. You will need (for cider vinegar) -
1 bottle of Aspalls Organic Cider vinegar – MUST be unpasteurised
1 2 ltr. Kilner jar or similar
2 ltr. of your favourite organic cider
Kitchen Paper 1 or 2 sheets
Rubber band
Sterilise the jar using boiling water or oven method. Pour in 1.5 ltr. of the cider (drink the other half litre) and add about 100ml of the Aspalls vinegar. Cover the top of the jar with the kitchen paper and secure with the rubber band. Put the jar somewhere warm and dark for 6 to 12 months.
After this time you should have a lump of slimy grey lump of something floating in the liquid. This is a vinegar mother. It looks very sordid and unpleasant but it is not. Taste the liquid and you should be rewarded with a slightly harsh but full flavoured vinegar. Strain and filter 1 litre off and seal in a sterilised bottle. Add 1 litre of cider to the vinegar mother and the remnants of the original 1.5 litres and you're off again. This time the process should only take 3 to 6 months and is infinitely repeatable.
If you let the bottle of vinegar stand for 3 months or so it will mature and the harsh edge will disappear. You may find that a mini mother grows in the bottle, this is not harmful but you could pasteurise the bottle if this does not appeal.
For Chianti (or any other wine vinegar) repeat the process above but dilute the 70cl bottle of wine to 1 litre with cooled boiled water.
For apple balsamic, take 3 litres of organic apple juice, put it into a saucepan and boil until the volume has reduced to half (1.5 ltrs.). Repeat the process above.
One thing, do not use this vinegar for pickling unless you can ascertain the Acetic Acid is at least 5%. This is reasonable simple to do using titration. Your vinegar will meet this requirement most of the time but better safe than sorry.
Stephen