Malt Vinegar
Learn to make your own tangy, complex malt vinegar at home. This recipe guides you through the two-stage fermentation process, turning a simple malt ale into a classic British condiment. Please note, this recipe requires 5-14 weeks of fermentation time.
For 266 servings
6 steps. 60 minutes total.
- 1
Step 1
- a.Create the Malt Wort (1 hour 15 minutes)
- b.In a large, sanitized stockpot, bring 5.7 liters of filtered water to a boil.
- c.Remove the pot from the heat and slowly stir in the light malt extract until it is completely dissolved. Ensure there are no clumps stuck to the bottom.
- d.Return the pot to the heat and bring it to a rolling boil. Once boiling, add the hops.
- e.Boil for 60 minutes. Watch closely at the beginning to prevent it from boiling over. This process sterilizes the wort and extracts bitterness from the hops.
- 2
Step 2
- a.Cool Wort and Pitch Yeast (30 minutes)
- b.After the 60-minute boil, cool the wort as quickly as possible to around 21°C (70°F). An ice bath in a clean sink is an effective method for this.
- c.Carefully transfer the cooled wort into a sanitized fermenter (like a glass carboy or food-grade bucket), leaving the hop sediment behind.
- d.Sprinkle the ale yeast evenly over the surface of the wort. There is no need to stir it in.
- e.Seal the fermenter with a sanitized airlock filled with a small amount of water or sanitizer.
- 3
Step 3
- a.Primary Fermentation: Ale (1-2 weeks)
- b.Place the fermenter in a dark, temperature-stable location, ideally between 18-22°C (65-72°F).
- c.Allow the wort to ferment into ale for 1 to 2 weeks. You should see active bubbling in the airlock for the first few days as the yeast converts sugar to alcohol.
- d.Fermentation is complete when the bubbling in the airlock has stopped for at least two consecutive days.
- 4
Step 4
- a.Secondary Fermentation: Vinegar (4-12 weeks)
- b.Once the ale is fully fermented, carefully siphon it into a wide-mouthed, sanitized glass jar, leaving the layer of yeast sediment at the bottom of the fermenter.
- c.Gently pour the unpasteurized apple cider vinegar into the jar. This introduces the Acetobacter, the bacteria that will convert the alcohol into acetic acid.
- d.Cover the mouth of the jar with a double layer of cheesecloth or a coffee filter and secure it with a rubber band. This allows oxygen in, which is crucial for the bacteria, while keeping dust and pests out.
- 5
Step 5
- a.Age and Monitor the Vinegar (Ongoing)
- b.Store the jar in a warm, dark, and undisturbed place. The ideal temperature is between 24-30°C (75-86°F).
- c.Over the next few weeks, a gelatinous disc, the 'mother of vinegar,' will form on the surface. This is a healthy sign of active fermentation.
- d.After 4 weeks, begin tasting the vinegar weekly. Use a clean spoon or a straw to draw a sample from below the mother. It is ready when it has a sharp, tangy flavor that you enjoy.
- 6
Step 6
- a.Bottle the Finished Vinegar (20 minutes)
- b.When the vinegar has reached your desired taste, carefully siphon it into clean bottles, leaving the mother and any sediment behind. You can save the mother to start your next batch.
- c.Seal the bottles tightly. The vinegar can be used immediately, but its flavor will mellow and improve with age over several months.
- d.For long-term storage without further flavor change, you can pasteurize the vinegar by heating it to 65°C (150°F) for 10 minutes before bottling. This is optional.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Sanitation is critical. Thoroughly clean and sanitize all equipment that will touch the liquid after it has been boiled to prevent unwanted microbial growth.
- 2A wide-mouthed jar is essential for the vinegar stage, as the Acetobacter bacteria need a large surface area with access to oxygen to work effectively.
- 3Patience is key. Good vinegar takes time. Rushing the process will result in a less complex and weaker flavor.
- 4Save a piece of the mother and some of your finished raw vinegar to start your next batch more quickly and reliably.
- 5The 'mother' is a cellulose structure that forms on top. It may look strange, but it is a healthy sign of active fermentation.
- 6For a darker, richer vinegar with notes of caramel and toffee, use dark or amber malt extract instead of light malt extract.
Adapt it for your goals.
Dark Malt Vinegar
Substitute the light malt extract with dark or amber malt extract for a deeper color and a richer, more robust flavor profile with notes of toffee and caramel.
Spiced Malt VinegarSpiced Malt Vinegar
During the final bottling stage, add whole spices like peppercorns, cloves, or a bay leaf to the bottles to infuse additional flavors as the vinegar ages.
Oak Aged VinegarOak-Aged Vinegar
For a more complex, barrel-aged flavor, add a sanitized oak spiral or a few oak chips to the jar during the secondary (acetic) fermentation.
Why this is on our healthy list.
Supports Gut Health
As a fermented food, unpasteurized malt vinegar contains live probiotic cultures that can help promote a healthy balance of gut bacteria, aiding digestion and overall gut wellness.
May Aid Blood Sugar Control
The primary component of vinegar, acetic acid, has been shown in some studies to help improve insulin sensitivity and lower blood sugar responses after meals.
Rich in Acetic Acid
Acetic acid has antimicrobial properties and is responsible for vinegar's tangy taste. It can help preserve food and may contribute to some of vinegar's potential health benefits.
Frequently asked questions
Homemade malt vinegar is very low in calories. A 1-tablespoon serving contains approximately 3-5 calories, primarily from trace residual carbohydrates.