Grape vinegar at home

Grape vinegar at home. The fermentation time may vary. Ideally 22-30 degrees. I make this vinegar every fall.It ends quickly, relatives sort it out.
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 % 0 g
Fats 0 % 0 g
Carbohydrates 100 % 15 g
59 kcal
GI: 73 / 0 / 27

Step-by-step cooking

Cooking time: 40 d
  1. Step 1:

    Step 1.

    My grapes.

  2. Step 2:

    Step 2.

    We separate the berries from the twigs.

  3. Step 3:

    Step 3.

    Grind with a blender.

  4. Step 4:

    Step 4.

    Pour into the jar. I have a jar for 10 liters, I make 5 kg of grapes.

  5. Step 5:

    Step 5.

    Then boil the water and cool it to room temperature. Stir the sugar and yeast in the water.

  6. Step 6:

    Step 6.

    Pour into the grapes and mix.

  7. Step 7:

    Step 7.

    Cover the jar with a wine lid, pour water into the lid. We put it in a warm place for 2-3 weeks for fermentation.Every day we mix our future vinegar, and add water to the lid. Until it stops wandering.

When the vinegar is fermented, we filter through several layers
marley.And put it back in a warm place.
When our liquid becomes transparent, carefully pour over
glass bottles.

Caloric content of the products possible in the composition of the dish

  • Grapes - 65   kcal/100g
  • Pressed yeast - 109   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Water - 0   kcal/100g

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