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White-Wine-Vinegar

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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White-Wine-Vinegar

Ingredients

Directions

  1. In March or April, take sweet-wort from the first runnings of your brew.

  2. Boil the sweet-wort without hops for 30 minutes.

  3. Cool the boiled wort and add good yeast.

  4. Allow the mixture to ferment until it has finished working.

  5. Break the yeast into the mixture and transfer it to a cask, filling it completely.

  6. Cover the bung-hole with a tile at night and during rain.

  7. Let it stand until it becomes 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.

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