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Ever had left over champagne after a party and felt just a little bit ashamed of yourself for pouring it down the drain? Well you should, because champagne is too delicious to waste! If you'd like a better alternative, try this super easy way to make your own champagne vinegar at home! This is so simple you'll smack yourself upside your head and say "Oh snap! Why haven't I thought of that?" Trust me, you'll say it just like that.

Step 1: Ingredients and Tools

  • A bottle of champagne (or half a bottle or whatever you have left)
  • An empty jar (make sure it can fit all of the champagne you plan to use)
  • A cheese cloth or coffee filter (cheese cloth is preferable)
  • A rubber band

Step 2: Pour Your Champagne and Seal It!

  1. Pour your champagne int your empty jar.
  2. Cover the top of your jar with your cheese cloth or coffee filter
  3. Keep your cheese cloth/coffee filter tight by placing your rubber band around it.
  4. Store it in a cool, dry, dark area.

Step 3: Wait for It...

Now you must let it sit in a cool, dry, dark, place for up to six months. Make sure you check on it occasionally to see if its ready. That's it! Simple, yes?


Tips & Explanations
Why not just cover the jar with a lid?
You want your champagne to be exposed to oxygen. This speeds up the oxidation process more than if you kept an airtight lid on it.

So if I want more oxygen should I just not put anything over the top of my jar at all?
That's not such a good idea. The purpose of the filter is to keep dust and bacteria out. Without any form of cover, you will end up with a jar of mold.

How will I know when it's ready?
When your jar smells like vinegar, silly!


<p>Simple to the point, but please water it down, whatever the alky content will be the acid content, so 12% alcohol is 12% acid, American vinegars are ~5%, Italian/french vinegars are 7-9 %/ You do not want to strip your teeth of enamel!</p><p>Also, if you get a bottle of commercial vinegar that has rubbery slime in it and tastes fine, then THAT is mother of vinegar. Drop that blob and a spoon of vinegar into a jug of watered wine and walla you will get the acetobacter much faster. This summer past I made Lambrusco vinegar. I bought the wine with intent of making wine coolers and vinegar. Not too shabby, I need to make a new batch soon so it is done by summer.</p><p>I found live mother in Italian as well as domestic vinegars.</p><p>Also Do not disturb the vile looking mass of jelly that forms on the top, or it takes longer as the mother forms a new blob, the process needs O2, the bacteria forms a mat on the surface. Sink the mat it must regrow topside.</p><p>That vile thing is healthy to eat, and if you can handle raw clams,mussels steak tata and sushi you might be able to slurp it down. Organic apple cider vinegars are unpasteurized and have the mommie in them. So a spoon from that vinegar will do as well.</p><p>again nice instructable</p>
Great tips, guys! Thanks for the info!
Commercial producers also put in a MILD bubbler. A few bubbles every few days. It increases the oxygen, speeds the process.
<p>Fruit flys are a great source of the bacteria that converts alcohol to vinegar. You can hope you catch some free floating bacteria in a covered jar or you can speed things up by making sure the wine gets inoculated before the cover goes on. The bacteria needs oxygen to do its thing. </p><p>A healthy bacteria culture will make a gelatinous lump in the wine and is called a vinegar mother, you can break off a piece of the mother to start a new culture in a new jar. Then you can have a red wine vinegar, a white wine vinegar, a blackberry wine vinegar&hellip;..</p><p>Adding a bit of water to dilute the alcohol a little will help too. The bacteria works faster and healthier when the wine is 6-8 % rather than 12-14%.</p>

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