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2 Liter Oak Vinegar Barrel - Toasted 2 Liter Oak Vinegar Barrel - Toasted

Arrives with galvanized hoops, an all-wood spigot, 3" agglomerated cork and low profile stand.
Don't forget your Mother of Vinegar Culture - on sale Today!

Regular Price: $79.95
On SALE Today: $49.95
Savings: $30.00

(1)
5 Liter Oak Vinegar Barrel - Toasted 5 Liter Oak Vinegar Barrel - Toasted

Arrives with galvanized hoops, an all-wood spigot, 3" agglomerated cork and low profile stand.
Don't forget your Mother of Vinegar Culture - on sale Today!

Regular Price: $124.95
On SALE Today: $79.95
Savings: $45.00
10L Oak Vinegar Barrel - Toasted 10L Oak Vinegar Barrel - Toasted

Arrives with galvanized hoops, an all-wood spigot, 3" agglomerated cork and low profile stand.
Don't forget your Mother of Vinegar Culture - on sale Today!

Regular Price: $174.95
On SALE Today: $129.95
Savings: $45.00

(1)
20L Oak Vinegar Barrel - Toasted 20L Oak Vinegar Barrel - Toasted

Arrives with galvanized hoops, an all-wood spigot, 3" agglomerated cork and low profile stand.
Don't forget your Mother of Vinegar Culture - on sale Today!

Regular Price: $224.95
On SALE Today: $174.95
Savings: $50.00
   
 
Additional Thoughts
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.

We recommend keeping your Vinegar Barrel shrink-wrapped and stored in a cool place away from direct sunlight until you have completed making your first quart of vinegar which will be used as the base for your barrel-aged vinegar.

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.