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Testing and Storgage Equipment for Vinegar

Allowing the vinegar to age for several months will mellow its sharpness and develop flavors much like in winemaking.  It is a good idea to transfer the finished vinegar into a separate container for aging.  Use a small wine barrel or simply a large glass jar with a lid or several smaller jars.  Make sure to close the container to eliminate the oxygen so your acetobacter will not continue to work.  Store in a cool, dark place where you have a steady temperature.

If you want to add an oak character to the vinegar and you don’t have a barrel for aging, you can add oak cubes for a period of time before bottling your finished vinegar.   Boil the amount of oak cubes you want to use for 1 minute before adding them to your vinegar.  We’ve found that ¼ cup of toasted oak cubes placed in 1 quart of vinegar for just 1 week will add a nice oak character to red wine vinegar.  You can experiment with amounts of oak and time to come up with the right character for you.  Add the oak towards the end of your aging period so that you can strain them out when you pasteurize and bottle the vinegar.

Here you will find all of the testing and storage containers needed for your homemade vinegar.  If you have further questions or comments, please use the contact us link above and email our experts.