Use Your Own Grapes or Start a Batch From Juice Concentrate
Learn to Make Traditional Balsamic Vinegar Make More Than Just Wine This Season | | By most accounts there is a surplus of grapes on the market this season. So why not try something new with the grapes?! The juice can be cooked down into a ‘mosto cotto’ and slowly, very slowly, aged into an amazing balsamic vinegar. | | How to Make Traditional Balsamic Vinegar | | Before you begin your journey of producing Balsamic Vinegar, please consider that basic knowledge and experience in production of wine, as well as basic wine vinegar, should be considered pre-requisites. Balsamic Vinegar production is an advanced topic in comparison, and requires skills from both crafts. Balsamic Vinegar is a general term applied to a diverse group of vinegar products, but all of them share the general characteristics of being sweet, viscous, flavorful, and highly acidic vinegars. Production processes vary greatly between the quickly mass-produced products found in most grocery stores, and the traditional processes protected and maintained by craft producers in the Modena and Reggio Emilia regions of Italy. The name itself, Balsamic, is derived linguistically from terms referring to substances that give comfort and are derived from plants, in some cases, referring to spices, perfume and incense. These vinegars are rich and enjoyable products worthy of the hobbyist who is willing to use time and waiting as keys to their success. The production process is different from the standard wine vinegar production process in many ways. Extra skills, equipment, and ingredients are required. | |
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