Ingredients
- red wine
- dry spaghetti
- 1-2 qt. wide mouthed glass bottle
Directions
Pour wine into clean glass bottle to 2" from the top of the bottle. Put a 'small' bunch of dry, uncooked spaghetti into the wine in the bottle. Do not worry about any dry spaghetti sticking out of the wine. As the spaghetti softens and absorbs the wine, it will sink into it. Cover loosely with a clean clothe and leave in a warm cupboard about 3-4 days. After that time, remove (or strain) the spaghetti from the wine. The wine will have enough starch from the semolina in the spaghetti to feed the microrganisms necessary for making the vinegar. Cover with a clean clothe again to keep out dust and return to a warm cupboard for approx. three months. A little used cupboard over the fridge or stove is the best place to keep it warm. There are generally enough wild yeasts around, floating in the air to change your wine to vinegar. If you're not certain about this you might want to start off by trying a small amount first. You can't hurry the process. If warm enough, it takes about three months to ferment into vinegar. Old Italian families (I was assured) always used left-over medium quality wine for their vinegar by this process.
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Submitted 6/13/05.
Source: read about in a food column in newspaper
Submitted By: Judy Wilkins
yudita@hotmail.com
red wine viegar