- 3 cups strawberry tops
- 16 fl ounces white wine
- 1/4 tsp hydrogen peroxide
- 8 fl ounces water
- 3 tablespoons raw apple cider vinegar with the mother
- 32 ounce glass jar
- cloth covering
- rubber band
- Removing the sulfites from white wine before you begin: you cannot skip this step (unless you use verified sulfite-free wine). It will not turn to vinegar if you do not de-sulfite the wine. Pour the 16 ounces of white wine into the glass jar. Add the hydrogen peroxide and stir. Let it sit for five minutes before you continue.
- Add the water to the jar of wine and stir to combine.
- Add in the strawberry tops and stir (or place a lid on and shake).
- Add in a vinegar mother (or liquid vinegar with the mother).
- Place a cloth lid on the jar and secure it with a rubber band.
- Stir the mixture once or twice a day and allow to ferment at room temperature for about three weeks.*see notes
- After three weeks of fermentation, strain out all the strawberry pieces, replace the cloth lid, and allow the mixture to ferment for a few more weeks until a new mother forms on the surface. (it looks like a kombucha SCOBY but is very light in color. You can keep this to start your next batch of vinegar)
- After fermentation, bottle the vinegar and seal it with a solid lid. Store at room temperature in your pantry. It should last as long as store-bought vinegar at room temperature.
