How To Make Sherry Vinegar

5 from 2 votes

Making your own sherry vinegar at home is easy and rewarding. All you need is a jug or container, some good quality sherry, and time.

Prep Time2

Cook Time3

Course: Dressing, How To, Seasonings

Cuisine: American

Servings: jug

Calories: 394kcal

To make sherry vinegar, you'll need to start with a good quality sherry wine. Choose a dry sherry for the best results.
You'll also need a vinegar mother, which you can find at a specialty retailer or online.
To get started, combine sherry with distilled water in a clean glass jar.
Add the vinegar mother and screw on the lid tightly.
Store the jar in a cool, dark place for 6-8 weeks, checking on it occasionally to make sure the mother is still submerged.
After 6-8 weeks, strain the vinegar into a clean glass bottle and store it in a cool, dark place.

"Dry sherry" is a good choice for making sherry vinegar. However, the specific type of sherry can affect the flavor. Fino or Manzanilla sherries are commonly used for a milder, delicate vinegar, while Amontillado or Oloroso sherries can impart a richer flavor.
A vinegar mother is needed to start the fermentation process. You can obtain a vinegar mother from a specialty retailer or use a piece from an existing batch of vinegar. It's essential to ensure that the vinegar mother is still alive and active for successful fermentation.
Store the jar in a cool, dark place. However, make sure the jar is sealed tightly to prevent contamination. Also, periodically check on the jar to ensure the vinegar mother remains submerged. If it surfaces, it may not work as effectively.
For best results, allow the vinegar to age for at least six months before using it. The process takes weeks from start to finish, and the end result is delicious, homemade vinegar that can be used in all sorts of recipes.