Your Very Own Vinegar

Preparation

1. Step 1

   Put piece of mother in a widemouthed 1-gallon crock or glass container. Add 1 bottle red wine and 2 cups water. Secure a double-layered piece of cheesecloth over top and stash in a quiet, cool, dark place.

   Step 2

   Feed it every week or so with leftover red or white wine. Gently push mother aside as you add wine. After about 3 months of feeding, when it tastes like vinegar, strain it into clean bottles and let it age. To keep liquid clear and to prevent a new mother from forming, pasteurize it first: Pour it into a pot, dilute it by 25 percent (or to your taste) with water, and heat until an instant-read thermometer registers 155°; maintain this temperature for 30 minutes.