cleongatl, don't know if you'll be able to answer my question....... just read your recipe again, and want to know if I should leave the vinegar jar open and at room temperature? Also, should it be clear vinegar or existing wine vinegar? If you're not available, perhaps someone else has the answer for making wine vinegar. Thanks, in advance.

cleongatl, don't know if you'll be able to answer my question....... just read your recipe again, and want to know if I should leave the vinegar jar open and at room temperature? Also, should it be clear vinegar or existing wine vinegar? If you're not available, perhaps someone else has the answer for making wine vinegar. Thanks, in advance.

I like the comments, sometimes, even more than the recipes [or crafts, etc.]. This time, it's thank you to cleongatl, VeggieGal and Pamp. I wouldn't let Champagne turn to vinegar since I love it the way it is, but wine is another story. And, I especially like using a coffee filter...... but if I don't have one, than the cheesecloth will be great! cleongati, is that the mother of cooking tips? [Bad pun, I know. Shouldn't inflict it on such generous people.] Thanks again.

Good timing with the champagne vinegar! I'm not a huge fan of champagne but ended up with some as a gift -- now I know what I can do with it! I'll actually use it instead of passing it on.

especially not Veuve!!!

Left over champagne?? Not in our house.

Thank you, cleongati; I'm going to try this as I always seem to have a little left over wine that just isn't fit to drink as wine anymore. Appreciate you passing the "mother" idea along.

You can add white/red wine to some existing vinegar and the wine will turn into vinegar. You'll see sinewy strands growing at the bottom of the jar, known as the "mother." This perpetuates the vingear. Decant the top liquid,but always keep some of the the mother. Add wine to the mother's jar and you will forever have homemade vinegar. This is essentially how balsamic is made, except of course the process has been refined over the centuries, with specific materials and conditions.

Didn't know you could do that. Great to know! (though I don't drink champagne)

What's leftover champagne?

It won't work with most red wine.

I would love to try this! Do I leave the open jar out at room temp. or put it in the fridge?

As much fun as it would be to make homemade vinagers, I'm with "bmello", who would ever have left over champagne?! or even, "crowsnest", to waste 1/4 cup of expensive champagne to make vinegar. There are some wonderful vinegars in the stores, leave it to the pros. But I'd like to try this with leftover wine. I totally agree to cover the jar with some of those suggestions.

Can this be done with any wine

seems like a great idea, but i agree - if there is champagne in my house.... there won't be any left over ! haha

leftover champagne? not going to hapenh at my house.

I put paper coffee filters over my jars and put an elastic around each, just in case there are any kamikaze bugs flying around.

Hi Cathy,
I would try covering the jar with cheesecloth to keep out thirsty travelers.
-VegiGal

How do you store "uncovered"? I did this once with something else and attracted a flying insect which committed suicide in my "mixture". I covered with clingwrap and poked holes with a straight pin.

If you do not have champagne vinegar, what is a good substitute?

oh! bmello -- surely you jest. cant you even save 1/4 cup for this recipe? oh my!

ooops, sorry the entire message didn't go through. The quote goes "Pop the cork and drink the moment down." And if a bottle of the bubbly is open to celebrate something in our home; it's good to the last drop. Love the idea of champagne vinegar though.

...and who has "leftover" champagne?

Isn't there a quote about "Pop the cork