Rice Wine Vinegar (Making Your Own)

[mcnerd]

It was suggested in another thread that a recipe be provided for Rice Wine Vinegar so everyone could make it, so it is:

Things You’ll Need:


A 1 gallon glass or ceramic crock with a spigot
Vinegar mother
White wine
Cheesecloth (http://www.ehow.com/shop_cheesecloth.html)
Rubber band or string
Empty glass bottles
Pour 2 cups of white wine diluted with 1 cup of water into the crock.
Add the vinegar mother to the crock.
Cover the crock with cheesecloth and attach it securely with a rubber band or string.
Place the crock in a warm place where it can sit undisturbed.
Add 2 1/2 cups white wine to the crock three times over the next two weeks.
Let the crock sit a total of 12 weeks minimum.
Bottle the vinegar when it tastes and smells like vinegar. Pour it into clean bottles or jars with a funnel. It will last for three or four months.


Make more vinegar, if you want, by leaving the vinegar mother in the crock and repeating this process.

Of course you also will need an acidity tester to get the vinegar at at 5% level for canning and following recipes.

[Dishwashboy]

I wonder if this wine vinegar is different form the common vinegar or wine that we used in our daily cooking. I never heard of wine vinegar before, I think that they are just the same, but if you can prove to me that I’m wrong, you are welcome.

I would also like to know the difference from the common wine or vinegar.

[Benton Tarantella]

Wine vinegar is pretty much fermented wine that has become to sour to be drunk as wine, but it's really good to be used as vinegar. The process that produces the fermented wine does not mess with the quality, so the product just changes a certain characteristic, but is still good for the health.
mcnerd, your recipe sounds delicious. Thank you for sharing it. :p I hope to prepare it in the near future.