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Vinegar Making Vats, Barrels & Containers

Choose from any number of containers to make vinegar. The container must have a large enough opening at the top for oxygen to get in as well as your hand in case you need to remove an overactive mother. Too much will be lost to evaporation if the opening is very large. Ideally, there should be a non-reactive spigot at the bottom of the container in order to draw off the vinegar when it is ready while keeping the mother intact at the top so it can be left behind to make more.

Consideration must also be given to the quantity of vinegar being made. When making smaller amounts (one quart or less), do not use a container that is so large that the wine will evaporate before it turns to vinegar. If a large container is the only one available, start out making a small amount of vinegar and add to it as it progresses in order to decrease surface area and evaporation.

5 liter Oak Vinegar Barrel $99.95

includes instructions & spigot These five liter barrels are used to produce and age vinegar to impart oak flavor and aroma. They are hand made in America using American White Oak with no glue, nails or paraffin wax. They are held together by only six black steel bands. Vinegar barrels have a medium toasted interior preferred by winemakers. Unlike wine barrels which lay on their sides these are designed to sit upright and have a large bong opening in the head with a draining spigot positioned in the side just above the bottom. A cork bung stopper and wooden spigot and sanitizing tablet are included. These barrels are both decorative and functional.