June 18, 2011
Yesterday I posted a recipe for homemade red wine vinegar that said that if the vinegar develops a nail polish aroma it must be thrown out and the process restarted. Not so! Food and wine writer Derrick Schneider reached out to share his technique for rescuing contaminated vinegar. At his blog An Obsession With Food, Derrick recommends aerating the vinegard by pouring it back and forth between jugs. He also adds a fresh batch of the "mother" culture, and has found that after a few weeks the vinegar returns to its desired state. Head over to An Obsession With Food for more home vinegar making tips.
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