Tips on aging vinegar

Reginald SmithAll About Vinegar, Making Vinegar, Recipes & Tips, Uncategorized20 Comments

For those who have made their own vinegar, or have bought some they want to age and refine, aging vinegar is the easy part though patience is a must. Vinegar can age almost indefinitely if stored right. Traditional Chinese vinegars are aged 3-6 years, traditional Balsamic is aged from 12-25 years and sherry vinegar can be aged for similar long periods before bottling.

During aging, a lot of complex chemistry goes down. One of the most important reactions is the slow reaction of acetic acid (as well as other acids) and alcohol to make esters which impart flavor to the vinegar. To do aging right, remember a couple of key rules:

  1. Age the vinegar in a sealed container that the vinegar can fill as completely as possible. You want minimal airspace. Airtight containers or wooden barrels are a near must though barrels need to be filled completely with no surface area for an additional mother to grow and carry on more fermentation.
  2. Use additives or flavor enhancers sparingly. For example, if you want to add herbs or spices to age in the vinegar, you don’t need a huge amount. A couple of sprigs of thyme or a tablespoon of dried herbs/spices can go a long way in one gallon of vinegar if you allow it to age for months. For oak chips or cubes, use the amount on the package for a similar volume of wine. Boil a couple of minutes before adding to remove harsh tannins. You may want to remove the chips or cubes after a while if you think the oak flavor is heavy enough so sample it every week or so. You can continue aging without them.
  3. Make sure you age enough vinegar to both use and age. If you consume an aged barrel of vinegar in 2 months but age the vinegar for six months, you need 3 barrels aging at any given time, preferably separated by 2 month intervals. This also assumes you are fermenting new vinegar every two months. In general, the amount of vinegar you use in the time new vinegar is aging is how much you need to have aging continuously to not run out.

20 Comments on “Tips on aging vinegar”

  1. Thank you for clarifying how long vinegar should age. In the blog, you indicated that regular vinegar should be between 4 and 5% acidity and the mother should be on the bottom of the jar. All other articles just say 6 week or 2 months, etc. My vinegar is aging in glass jars covered with layers of cheesecloth covering the opening. However, I now have fruit flies in the vinegar. What else would you suggest I cover the vinegar with? In the 6 months that it has aged, I have lost about 1/2 the volume in the container. Is this normal? What would be the best thing to strain the vinegar with? Thank you.

    1. The time period varies for each vinegar fermentation but it is not truly ready until the acidity is right (>4%). pH can indicate relative safety (pH 3.5 or below) but can’t be converted directly to acidity. Fermentation can be 6 weeks to 2 months, usually on the shorter side for subsequent batches using the same mother.

      If your vinegar is done in fermentation, you should be aging it in an airtight jar. Leaving it uncovered will cause the acidity to drop since the bacteria begin consuming acetic acid once the alcohol is exhausted. If you are just aging done vinegar, close the jar with a lid.

      For fruit flies, they aren’t harmful but if you don’t remove the larvae they will just grow and breed. The eggs may still remain though and could be a problem. They can get into any container if the cheesecloth is not on tight or if the the cheesecloth is porous and not tight enough.

      The reduction of volume to due evaporation is due to it being exposed to air for so long. An airtight closure once fermentation is done will prevent this since aging should only reduce volume if you are aging in barrels over the course of years like balsamic.

  2. Thanks for the nice website, it has great information.
    Some questions I hope you can clarify:

    Is light (or lack of light) important while aging process?

    Is it better/worse/no difference to age in individual bottles (i.e. 1 liter) vs in a large container?

    Your vinegar is aged first, then pasteurize it? I assume the ‘living’ part of vinegar is important in aging? Does pasteurizing stop the aging process? How do you pasteurize your vinegar?

    If you age as you suggest above for several years and not pasteurize, can a mother still grow when you begin using it?

    1. Light is not important for aging and sunlight during aging could be detrimental depending on how the UV interacts with the vinegar. Keeping it in a closed opaque container with as little air as possible is the best strategy.

      There is no difference in the size of vessel for aging, just make sure you size it so it is as full as possible and there is the least air space available. You do not want additional fermentation during aging and if there is no air, fermentation will not occur and a mother will not form. Pasteurization should be the last step before bottling.

    1. Hi, I need a bit more information. For example, what did you start with, did a mother ever form, and how long has it been fermenting to start.

  3. Hello,

    Love, love, love this website. Very helpful. I’ve made a pear/fennel vinegar that fermented for about 2 months. I just strained out the debris, saved the mother and tasted it. The flavor is wonderful, but it’s fairly mild, watery and doesn’t taste particularly acidic. I tested the PH and got a 2. So, it’s acidic. It just tastes watery. A few questions:

    1. Will the flavor intensify as it ages?
    2. Should I leave the mother in for the aging process?
    3. Any other tips to get a stronger flavor?

    Thank you!

    1. Hi Kaylie, thanks for your comment. A pH of 2 is really low for vinegar and the acidity should be very sharp if this is correct. Are you using strips or a meter? If strips, how narrow is the color range (it is hard to get firm accuracy with some types). If a meter, has it been calibrated with test solution recently? I am just saying a pH 2.0 vinegar must bite and even burn. Send it to a wine lab to measure titratable acidity or use our services to make sure before you use it. Regarding your other questions:

      1. Yes, the flavor will intensify and become more complex with aging.
      2. No, remove the mother and store it separately for the aging process. (Mother storage guidelines)
      3. Besides aging in as airtight a container as possible with little airspace, there is not much else that can be done. I wouldn’t leave the fennel in since the flavor should be mostly absorbed after 2 months.

  4. Hi.
    I am novice in vinegar making. Am making mulberry vinegar since 2 years and am trying to age homemade mulberry vinegar. I have stored it in airtight opaque glass bottles filled to the brim for a year now and have following questions;
    1. How long can I store mulberry vinegar?
    2. How to check whether the vinegar is free from all the alcohol or is there any alcohol remaining?
    3. What is the ideal pH for mulberry vinegar?

    1. Hi, welcome to the world of vinegar!

      1. You can store it indefinitely as long as the vessel is airtight. In Italy and Spain they have aged for 50+ years
      2. You have to use a distillation apparatus. If you have that, great. If not, send it to a local wine lab to measure the alcohol level.
      3. Unfortunately, ideal pH varies widely across vinegars and is not really informative. Acidity is better and mulberry vinegar should be at least 4% acidity. The sweet spot is between 4-6%. Again you can measure titratable acidity with a kit or at a wine lab

  5. Hi there,
    we have a lot of 2-year-old wine that has turned too acidic and we made some vinegar with it. Now we’d like to preserve it or age it. Does it make a difference if we bottle the vinegar in small bottles or keep them in large vessels (both air-sealed and filled until the very top)? Another question I have is how much it affects the fermentation if you open and close a bottle/vessel during the aging process.
    Thank you very much and keep up your great work!

    1. Hi, thanks for your comment! It doesn’t matter which size you age it in. Bottles or casks/vessels work equally well. Also opening and closing it briefly will not affect it as long as you don’t keep it open for days or weeks and then the fermentation will restart.

      One thing to remember is if you remove vinegar from the aging bottle or cask, the air space that is left if you do not refill it can cause another mother to grow and some brief fermentation. Not enough to hurt things in small bottles but in big drums or vessels enough air can be present to disrupt things if it is not really full (i.e. 1/2 or less).

  6. I have been fermenting vinegar for more than 35 years and am now retired. My “static” method made some very nice vinegars and I now have 19 International awards. It took me approximately 3 years to get the static method down to a science and I would be pleased to assist anyone interested. I sold my vinegar at high end craft shows as well as online. My business name was Mr. Vinegar

      1. Pleased to meet you also. Wonderful and informative site. You obviously know vinegar Reginald. I’ve retired but continue to teach “my” Static Method. It took me almost 3 years to establish a steady state static method when I started. Back then (more than 35 years ago) there was no assistance such as what this site offers.

        It was all trial and error and I eventually got it down to a very stable system. The other thin I noticed, most info, back then, was posted in haste from people who assumed they knew what they were doing. I have read most of your info submitted to guests and you certainly know vinegar.

        I believe I emailed you my method to you but it is designed for an “ongoing” process. where there are no startups from scratch. What I can offer guests is a few mathematical calculations that would come in handy if one wanted to blend spirits with beer, water or fruit juice to get precise values.

        I also studied the “mother” and discovered a very important aspect of it.

      2. A real pleasure to meet you also Reginald. Your site is the most informative I have ever seen and you definitely know vinegar! From the posts that I’m reading it appears that most are producing vinegar one batch at a time, preserving the mother and re-starting at another time.

        My process, which of course is static, was designed to be ongoing without interruption. I did have a method of how to prepare the vessels that I had working (12 by 26 litres each) for when we went on an extended vacation. I would put the entire volume of active vinegar in glass carboys and seal them tightly. I would prepare a small batch that I allowed to ferment until our return.

        Upon returning, I poured all of the vinegar that was stored in the carboys, back into their respective vessels. Since these batches were sealed tightly, much of the Acetobacter (cell mass) would have died off to the point where it would not reactivate the vessel in a timely fashion. I found that one table spoon of the liquid from the small batch poured onto the liquid surfaces of each vessel was enough to kick start the process and continue to ferment as if nothing had happened.

        That applies to an ongoing process.

        I’m retired but dearly miss the craft shows, the International competitions and assisting my devoted customers.

        Vinegar is one of the main components of mustard and I have been making small batches of mustard, experimenting with certain vinegars. If you love vinegar, you may also love mustard.

        Cheers and all the best to the vinegar makers on this forum. I can assure all of you, you are in good company on this forum with Reginald as the foremost expert in this field.
        Roger

        1. Hey Mr. Vinegar!!

          Just want to say thanks for all of your great vinegar over the years. I just ran out of your maple vinegar that I’ve been cherishing for some time.

          Glad to see you are passing on the knowledge.

          Have you thought about an online vinegar course or Masterclass or YouTube channel to pass on some of your awesome vinegar experience. It would be some easy income and you are definitely an elite in the vinegar world. Just some thoughts.

          Thanks again!!!

        2. Hi Roger,
          I would be interested to hear more about your methods for vinegar production. Would you be willing to sell your material for production of vinegar?

          I have 15 fig trees and want to make a run on vinegar. Can you please help?

  7. Hi
    I have begun a pineapple vinegar.
    Non organic pineapple
    Distilled water
    Raw brown sugar
    Cloves
    First i let it ferment in a closed cabinet then after 3or4 day it started to smell off so I took it out yet slightly covered the side with tee towel to keep out sunlight. Everyday I aerated the contents then covered with rubber band & coffee filter & covered again.
    It fermented for 20days before little white specs started to appear on top which was about 2 to 3 days after it stopped bubbling. I reacted.. I strained it with cheese cloth then put back in the large bottle that it fermented in once I cleaned it. Now I have very much head space & it smells good, some of the bubbles came back, looks like there is possibly a mother forming on bottom but I got nervous so it’s sitting in my fridge. I am unsure of what to do next.

    1. Hi, it is difficult to tell where the vinegar is if you don’t measure the acidity or alcohol. The typical sequence is have brewing (or wild yeast) ferment the sugar to alcohol (you should see plentiful bubbling). Once this is done you should have a solid mother, or at least a film, form on the surface with a progressively strong vinegar smell over time. The white specs may have been mother forming so straining and refrigerating it stopped fermentation.

      Bubbles forming mean there is still residual sugar yeast are fermenting so the acidity is probably very low. As far as a mother forming on the bottom, that cannot happen since mothers require oxygen to grown and only grow on the surface. What you see on the bottom is probably dead yeast (normal and not harmful).

      I would say take it out and see if it finishes bubbling and then forms a solid mother on the surface. If not mother forms on the surface, or if mold grows, dump it and start over after sterilizing the bottle.

      I am a bit concerned about the ‘off’ smell from the beginning which could have been bacterial spoilage. If you have any doubts or are nervous, I would start over.

Leave a Reply

Your email address will not be published. Required fields are marked *