How to Make Your Own Wine Vinegar

Wine vinegar is incredibly easy to make and truly worth the effort. The flavours are far superior to any of those that you will find in a store. To make a wine vinegar you need only two ingredients: apple cider vinegar and wine.

Home-made wine vinegar is a great way to make use of a half finished bottle of opened wine. If you make your own wild crafted wines why not turn some into special vinegars? Whatever your source always start by choosing a wine that you enjoy.

For the Apple cider vinegar, you can either make your own or you can purchase a raw apple cider vinegar such as the one made by Bragg.

Wild Crafted Wine into Vinegar

We make our own wine and as such we have a wide variety of wine vinegar in the pantry.  Some might sound a bit unusual but they are quite good: parsnip vinegar and apple hibiscus rose petal vinegar both make a wonderful vinaigrette salad dressing.

Good Quality Cheese Cloth

It’s important to cover your jars with cheese cloth for two reasons. Firstly, the wine needs exposure to air if you want it to turn into vinegar. Secondly, fruit flies are attracted to and will get into your uncovered vinegar no matter where you store it.

We use heavy 90 grade cheesecloth. The holes are much smaller and the fabric is stronger which means you can get away with one layer rather than doubling up. It saves material. Once you use a 90 grade cheesecloth you won’t ever go back to the normal flimsy stuff you find at the grocery store. It’s usefulness in kitchen and crafting projects are seemingly infinite!

How to Make Wine Vinegar

Wine vinegar is incredibly easy to make and truly worth the effort. The flavours are far superior to any of those that you… The Kitchen How to Make Your Own Wine Vinegar European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Wine (Red. White or any variety that you enjoy)
  • 1/2 Cup Raw apple cider vinegar or 1 ACV mother
  • Supplies:
  • Wide mouth glass jars
  • Cheese cloth
  • Rubber bands


Fill a wide mouth glass jar 3/4 full with wine.

Add the ACV mother or add 1/2 cup of ACV.

Cover the jar with a thick cheesecloth and secure with a rubber band.

Store in a warm, dark location.

Start smelling and tasting it after two weeks. It's ready once it smells and tastes like vinegar. If you don't think it's strong enough yet simply leave it for another week.

Once the vinegar is to your liking strain and bottle (with a cap).


Hint: The bits that your strained out can go into another jar to start a new batch.

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