How To Make Wine Vinegar by Paul Kovi – Recipe posted by Louise

Good evening, dear friends 😀

Ah, my wonderful blogger friend, Louise, has shared this recipe  on how to make our own wine vinegar at my About page and I thought to set up a new post here so that you can have easy referral to it. I’m very sure you will be delighted to find a way of making your own vinegar. 😉

All credits of this recipe goes to Louise who has a really interesting blog called “Months of Edible Celebrations” – every day of the year, there are some fascinating festivals or themes going on and Louise has certainly put in a lot of research, thought and heart into writing those articles.

Thank you very much, dear Louise, for sharing this recipe with us! I know I will enjoy making the vinegar and thinking about Count Dracula and Transylvania!  😀

READ HERE for Louise’s fascinating post titled “Nibbling my way to Count Dracula’s Castle” for more recipes and information….

With best wishes,

choesf 😀


Hi choesf,

I will be posting a few recipes from the following book in the next day or so, (I haven’t decided which day yet as it is a sort of halloween themed post, Dracula included:) Anyway, the following recipe is one I will be posting. I thought you might appreciate so I am posting it here not to interfere with your regular posts. I tried to email you but it seems I either misplaced your email address or never had it. I am a bit hurried but I wanted to get it off to you before I forget. Hope you like it, Louise…

A Wine Vinegar for Autumn from Transylvanian Cuisine by Paul Kovi

Ingredients :-

  • A bunch of green grapevine tendrils
  • 2 ounces raisins or dried, pitted sour cherries or cornel
  • 1 ear of young corn
  • 2 ounces lentils
  • 3 quarts dry white wine
  • 1/4 cup honey
  • 1 or 2 pieces fresh and ripe fruit (any kind), cleaned and stemmed

Instructions :-
1. At the beginning of the summer fill a wide-mouthed glass gallon jar one fourth full with the following ingredients: green grape vine tendrils,raisins (or dried sour cherries or cornel) ear of corn, and lentils. Pour in enough wine to fill jar halfway and stir in half the honey.

2. Cover the top of the jar with cheesecloth and tie it down. The mixture will first ferment then turn cloudy before it eventually clears up.

3. When 2 weeks have elapsed, place the jar in a cool but not too cold spot. Add 1 or 2 pieces of cleaned, stemmed ripe fruit of the season to the jar and let stand.

4. At the beginning of September add enough wine to the jar to fill it. Stir in the remaining 2 tablespoons honey. Place the jar in a sunny spot again for 1 week (be sure the contents do not become too warm), then return it to a cool spot.

5. Do not move the jar until the first days of October. By this time the vinegar will have a layer of sediment on the bottom, and will be clear on top.

6. Carefully siphon off a bottle (1 quart) of the clear, ready to use vinegar and fill the jar again with the same amount of white wine.

7. If the vinegar is handled carefully (not moved or shaken), it will not spoil. This procedure of draining off the clear vinegar should be repeated again from time to time (taste it occasionally, and siphon it about every 2 to 4 weeks). Be sure to replace the removed amount with fresh wine. It produces a very good vinegar.


Using an existing vinegar base, one can prepare new vinegar from a favorite wine and some fruit (or other sugar-containing plant) in the following manner:

Fill a 2-quart wide-mouthed jar with wine (or with any kind of fruit soaked in wine), Cover the mouth of the jar with cheesecloth and tie it down, then put the jar in an evenly warm place.

The top of the wine will develope a skin after a while; stir it back into the wine by shaking the jar. Continue this process until 1/4 or 1/2 quart gelatinous wine skin forms. Transfer this gelatinous wine to a similar size jar. Fill the jar with some vinegar from the recipe above.

Let stand in cool spot. When the contents settle, slowly siphon off the top for use. Replace the removed amount with fresh wine. Be sure to siphon off new vinegar at least once every 4 weeks. Bottle the vinegar and store it in a cool place.

Note: If the wine develops a skin on top, be sure to skim it off. Wine vinegar prepared in such a manner can be used as a base for flavored vinegars as well.


2 Responses so far »

  1. 1

    louise said,

    Thank you so much for your kind words, choesf.

    I do hope your visitors find this recipe useful as soon as I saw it I just knew I had to share it with you. Enjoy:)


    • 2

      happyhomemaker88 said,

      I’m so glad you had shared this recipe with me, dear Louise. I was thinking about the vinegar the whole night, thinking the various types of vinegars that I am going to make with it…I was so thrilled! 😆

      I will write a bit here on what I have found out from a recipe book called “Active Vegetable & Fruit Enzymes” by Anna Phua – in it there were some recipes on drinking vinegars for health…sort of like drinking apple cider vinegar and fruit enzymes. Amont the types of vinegars recommended by her were –

      Rose Vinegar

      Benefit – Rose Vinegar nourishes the liver and kidneys, promotes blood circulation, invigorates vital energy, removes fleck (?) and treats hormonal imbalances

      Ingredients – 50 gms Rehmannia (Shu Di), 50 gms wolfberry, 200gm Rock Sugar, 50 GM Hawthorn Fruit (San Char), 25 gms Dried Rose Buds, 600 ml Brown Rice Vinegar (which I am going to replace with the base vinegar)

      Method – Put all ingredients except vinegar in a glass jar, with the rock sugar at the top layer. Pour vinegar over. Cover and store for 20 days. Serve by drinking 30ml daily in the morning.

      Grapefruit Slimming Vinegar

      Benefits – Grapefruit helps to reduce fats and have a slimming effect. It can detoxify the body and reduces heat reception (heatiness). However, those on Western medicine are advised to encourage grapefruit because it slows down the healing effect.

      Ingredients – 1 Grapefruit, 1 Green Apple, 200 gm Rock Sugar, 50 gm Barley, 600 gm Vinegar

      Method – Put ingredients into a bottle, with the Rock Sugar at the top layer. Cover and keep for 3 months. Serve by drinking 30ml daily, on an empty stomach.

      I will write more on these healthy vinegars later on…now you see why your vinegar recipe was so timely for me? Thank you once again! 😉

      Do have a lovely week ahead!

      With best wishes for good health,

      choesf 😀


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