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Vinegar Wine, French Method of Making

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Vinegar Wine, French Method of Making

Ingredients

Directions

  1. Mix wine with a quantity of wine lees in a large tun.

  2. Transfer the mixture into cloth sacks placed in a large iron-bound vat.

  3. Apply pressure to force the liquid through the sacks into large upright casks with a small opening at the top.

  4. Expose the casks to sunlight in summer or to stove heat in winter for fermentation.

  5. Regulate the temperature to avoid overheating by introducing cool air and fresh wine as needed.

  6. After about two weeks in summer or four weeks in winter, run the vinegar off into barrels containing birchwood chips.

  7. Allow the vinegar to clarify for another two weeks before storing in close casks.

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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