How To Make Balsamic Vinegar At Home
Balsamic Vinegar is a sweet tasting very thick vinegar which is used as a salad dressing, for marinades and for seasoning foods. Balsamic vinegar is gaining a lot of popularity.
Original balsamic vinegar is made from the juice of Trebbiano grapes and originated in Modena in Italy. Balsamic vinegar is made from syrup that is fermented and aged very slowly. It is then boiled to reduce it to about a one/third of its original volume, and then it is fermented in wooden barrels. As per law, balsamic vinegar must be aged for a minimum of 12 years. Over the time, the juice concentrates and the flavor that it has becomes richer. The longer it is aged, the more expensive it becomes. You cannot make authentic balsamic vinegar because the name is protected, however, you can make your own rich vinegar.
Making your own Balsamic vinegar is not easy at all and requires patience and efforts, but for those who still look for homemade balsamic vinegar, here you have the recipe.
Things You Will Need:
- Trebbiano/ Ancellotta/ Lambrusco.
These are Italian white grapes, you can have either of these, preferably Trebbiano.
- Wood Barrel
Barrels are available at stores that sells wine and beer supplies and are made of various types of woods. You can decide the wood according to the flavor required.
The wood of the barrel can be mulberry, chestnut, oak or cherry. Choose a mulberry barrel for a spicy aroma and bolder taste, an oak barrel to keep the vinegar thicker, as oak permits less evaporation, a chestnut barrel for a rich brownish red color or a cherry wood barrel for a sweeter final taste.
- Vinegar, salt and water (For cleaning the barrels)
- Mesh Cloth
- Glass Bottle
- Before you proceed with anything, first and foremost clean your barrels/barrel with a solution of vinegar, salt and water.
- Ripen the grapes. If you have already bought ripe grapes, then it is even better. Crush the grapes. Pass the crushed grapes through a sieve so as to filter all the juice.
- Allow the syrup to set for 15 minutes and now simmer this syrup in an open pot for a minimum of 24 hours and a maximum of 36 hours at 190 degrees Fahrenheit. This will reduce the syrup to half of its original volume. It is a very sweet syrup at this stage.
- Allow this mosto /grape syrup to cool for several hours. Pour the syrup into a glass pot for fermentation.
- Once it has finished fermentation, pour this syrup into a wooden barrel and cover it with mesh cloth. This will allow evaporation and further reduces the syrup’s volume. Do not touch the barrel for six months and for more if you can wait.
- This syrup will first convert into an alcohol and then into a vinegar. Now you have your vinegar ready, but to make it Balsamic Vinegar, you will need to age it more for about 10 years.
Gosh this is so much of work. I can never in my dreams call this recipe easy, no matter how less of efforts it may need, but it surely calls for lot of patience.
Are you any time trying to make Balsamic Vinegar?
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