The process of turning wine into vinegar relies on acetic acid bacteria (AAB), such as Acetobacter, which convert the ethanol in wine into acetic acid through a process called acetification. This requires oxygen, making an open, breathable environment essential.
I feel incredibly lucky to have a new vinegar mother, and I decided to experiment by making berry vinegar.
This was originally from my mishaps, and I accidentally turned my elderflower champagne into a beautifully scented vinegar. Then, when I used it to make rosehip vinegar, this scoby appeared!
A SCOBY (Symbiotic Culture of Bacteria and Yeast) can aid the process, with bacteria metabolising the alcohol and any yeasts consuming residual sugars to produce more ethanol.
With plenty of elderberry and blackberry wine on hand, I experimented with a litre and was excited to see how it would turn out.
One of the nice things that happened was that my vinegar mother was a beautified pink scoby, which gave me the idea to name it "Berry Blush," now my vinegar queen!
The fermentation thrives in warm temperatures (20–30°C) and slightly acidic pH, preventing harmful microorganisms. Compounds in the wine, like tannins and flavonoids, enhance the flavour, colour, and aroma of the resulting vinegar, which can be further aged for a smoother taste.
Here's how I made it:
Berry Blush Wine Vinegar
Ingredients: 🍃
1 litre elderberry/ blackberry wine (with 15% ABV) - you can use any wine available.
500 ml water (to dilute the wine to around 5-10% ABV) to avoid killing the good bacteria
1 vinegar mother/SCOBY (Symbiotic Culture of Bacteria and Yeast)
1 cup (250 ml) vinegar (from a previous batch or store-bought to help start fermentation)
1 tablespoon sugar (optional, to help kickstart fermentation if your wine isn't sweet enough)
Equipment: 🍃
1 large clean glass jar or fermentation vessel (at least 2 litres)
A clean cloth or paper towel or loose lid.
Rubber band or string (to secure the cloth)
Clean Strainer and Funnel (for bottling)
Clean bottles for storing the vinegar
Procedure: 🍃
Dilute the Wine: 🍃
Measure 1 litre of elderberry wine.
Add 500 ml of water to the wine to dilute it and reduce the ABV to approximately 5-10%. Stir well.
Prepare the SCOBY: 🍃
If you're using a new SCOBY, you'll need to add some vinegar to create an acidic environment for fermentation. Add 1 cup (250 ml) of vinegar (either from a previous batch or store-bought) to your jar.
Add the SCOBY: 🍃
Transfer the new SCOBY gently into the jar with the diluted elderberry wine and vinegar mixture.
Cover and Secure: 🍃
Cover the jar loosely or with a clean cloth or paper towel. Secure it with a rubber band or string. This will allow the fermentation to breathe while keeping out debris.
Fermentation: 🍃
Place the jar in a warm, dark place (about 20-30°C/68-86°F) for 2-4 weeks.
Check regularly to ensure no mould forms on the surface. If mould appears, you may need to discard the batch and start over.
Taste the vinegar after 2 weeks and continue fermenting until it reaches your desired acidity (typically 3-4 weeks).
Taste Testing: 🍃
Once the vinegar has reached your desired acidity and flavour, it’s ready to be strained and bottled.
Strain and Bottle: 🍃
Remove the SCOBY and set it aside for future batches.
Strain the vinegar to remove any solids or debris, then transfer it into clean bottles for storage.
Age (Optional): 🍃
For a stronger flavour, allow the vinegar to age in its bottles for another 1-3 months in a cool, dark place.
Storage and Use: 🍃
Store your elderberry vinegar in clean, sealed bottles in a cool, dark place.
The result was a beautiful, fruity, tasty, and complex vinegar with depth—just delicious!
It’s perfect for dipping sourdough bread with added olive oil!
I also use it as a health tonic, diluted in water, and it’s just as delightful as a salad dressing, too!
I made a facial brightening skin toner with it; I like its pinky hue.
Possibly, the probiotics and fermentation by-products, along with the components of the berries, gave it a potent antioxidant effect and helped the skin microbiome, too!
I am happy with what I came up with today and hope you will have the chance to try it!
Have a wonderful day!
Mariah 🍃💗😊