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Drink

Sugar Vinegar

A fermented liquid made by dissolving sugar in water, adding yeast, and allowing it to sour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Sugar Vinegar

Sugar Vinegar

Ingredients

Directions

Prepare

  1. Heat 7 measures of water until moderately warm.

  2. Dissolve 1 measure of sugar completely in the water.

  3. Pour the mixture into a cask.

Ferment

  1. Stir in 1 pint of yeast.

  2. Seal the cask tightly and place it in a warm location until it becomes sufficiently sour.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Sugar
Feeds the yeast, providing the sugar that fermentation converts into alcohol and acids.
Yeast
Starts the fermentation that turns the sugar into alcohol, which later becomes sour.

The step that matters

Seal the cask and keep it warm until sour. Sealing limits contact with air and a warm place keeps fermentation active. Fermentation must run long enough for the sugar to turn fully into alcohol and then acid, so the vinegar becomes sour.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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