Make your own Vinegar. Crafting your own vinegar from leftover wine will provide you with the finest vinegars you can use. Paula Wolfert approached us recently about making crocks for the home brewing of vinegar and wrote an article about it for ‘Food & Wine’ magazine. She found homemade vinegars made a huge difference in cooking, from subtle amounts that bring flavors alive, to dressings where the vinegar is the key player.
The Clay Coyote vinegar crock is designed to Paula's specifications, holding about a gallon, with the spigot a few inches above the bottom. Ultimately this space is for the residual 'mother' that forms. Of, course, the crock could also be used for other liquids.
Our crocks hold about a gallon (don’t have to fill it to start out) and feature an NSF approved plastic spigot. (We moved from wood to plastic in March 2008 because of problems getting good cork to hold the spigot.) The initial startup will take some 2-1/2 months, but from then on it can be used at any time. You’ll need a starter (we recommend Mark Larrow’s at http://www.beer-winemaking.com/ ) although others are available on the internet or your local beer/wine home-brewing store may carry them. With instructions. Shapes will vary somewhat from the picture as each is individually hand thrown.
Your Vinegar crock will come with instructions and a couple of Paula's wonderful recipes. Another fine article from Sunset magazine is here: http://www.claycoyote.com/blog//SunsetMagazine_Vinegar.pdf. Also visit their Team Vinegar blog at. http://oneblockdiet.sunset.com/team_vinegar/index.html.
