Make your own Vinegar

It is all the rage! Crafting your own vinegar from leftover wine will provide you with the finest vinegars you can use. Paula Wolfert approached us recently about making crocks for the home brewing of vinegar and wrote an article about it for ‘Food & Wine’ magazine. She found homemade vinegars made a huge difference in cooking, from subtle amounts that bring flavors alive, to dressings where the vinegar is the key player.

The Clay Coyote vinegar crock is designed to Paula's specifications, holding about a gallon, with the spigot a few inches above the bottom. Ultimately this space is for the residual 'mother' that forms. Of course, the crock could also be used for other liquids.

Our crocks hold about a gallon (don’t have to fill it to start out) and feature a wood spigot. The initial startup will take some 2-1/2 months, but from then on it can be used at any time. You’ll need a starter (we recommend Mark Larrow’s at www.beer-winemaking.com) although others are available on the internet or your local beer/wine home-brewing store may carry them.