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Replacement 2 Liter Oak Vinegar Barrel - Toasted

2 Liter Oak Vinegar Barrel - Toasted
It's thanks to wine that vinegar exists. You'll find that your handcrafted red wine or more robust vinegars fermented and aged in toasted oak barrels will take on properties that improve it by making it softer and more complex in flavor.

Volume: 1 Liter = 2.1 qts
Accessories: All Wood Spigot, 3" Cork, Low Profile Stand
Char: Medium to Medium +

Product Code: RVIN02L

Laser Engraving Overview

Barrel-Aged Wine Vinegar

There’s a certain cachet to housemade products – and wine vinegar is no exception. Good wine makes good vinegar, and good vinegar is a stellar cooking ingredient. Its balance and flavorful acidity has a lot to offer, adding a depth of flavor that differentiates naturally fermented vinegar from any manufactured one.

Making vinegar is surprisingly easy. By simply combining wine, water with mother of vinegar culture and adding the most important components – time and patience, you’ll be rewarded with the full crisp flavors and nuances of your own barrel-aged wine vinegar. You may begin using your vinegar as soon as it has fully converted, however - you’ll find that the longer it ages … the better it becomes.


Step One - MOV Prep

1 - Quart Jar (sterilized)

1 - 8oz Jar - Mother of Vinegar (Acetobactar aceti)

2 - Cups Wine (or Strong Flavored Beer/Ale if using Malt Culture)

1 - Cup Filtered or bottled Water


- Pour the Mother of Vinegar (MOV) into the sterilized quart jar.

- Add 2 cups of wine and 1 cup of filtered/bottled water – aerate by stirring vigorously.

- Cover the opening of the jar with several layers of cheesecloth securing it with a rubber band (the cheesecloth protects the contents by keeping dust out & fruit flies from entering).

Store the covered jar in a relatively warm (70° – 80°) and open environment that provides adequate air circulation (Ex: kitchen counter vs. inside a cabinet or pantry). In approximately 6 - 8 weeks a mother will form and float on the top of the wine giving visible confirmation that vinegar is being produced. The mother may be thick or gelatinous – others may be filmy or more like a leathery veil.

Your nose is the best tool for assessing when the vinegar is done. If it smells more like vinegar than wine – it’s done. Taste it. It should taste very ‘vinegary’ and make your mouth pucker – if not … wait a few more weeks to be sure the contents have thoroughly converted. (Though most usually ‘go by taste’, for a more scientific approach, you can purchase test kits from your local homebrew or winemaking supply stores. You can use a pH meter or titration kit to check acidity and to determine whether or not the acetic fermentation is complete.)

Your resulting vinegar is ‘live’ and filled with active acetobactar – it will be used as the base to add to your barrel to begin making your barrel-aged wine vinegar.

Step Two - Barrel Prep

Begin barrel prep by thoroughly rinsing the inside of the barrel with water. Using a rubber mallet, carefully tap in the spigot till snug. To swell the barrel, fill with water to 90% capacity (do not fill to the brim). The barrel may drip a little until the staves have swelled. Let it swell for an additional 24 hours – then empty the water.

Step Three - Barrel-Aged Vinegar

1 – Oak Vinegar Barrel (prepped)

1 - Quart of ‘live’ Vinegar

2 - Parts of Wine

1 - Part Filtered or bottled Water


Cork (if necessary – see notes*)

Add the quart of converted live vinegar and mother to the barrel. Fill the remaining barrel with mixture of 1 part water to 2 parts wine leaving 2" airspace at the top. Cover the 3” opening with cheesecloth. Keep your barrel in a warm (70° – 80°) and ventilated area. In approximately 6 – 8 weeks conversion should have taken place and the vinegar is ready to enjoy.

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