Vinegar

Use a container of unglazed terracotta with toxic paints (at least 4 litres capacity) or a wooden bottalino from 5 litres with a tap tap.

Pour a litre of wine (be careful: for a good result the alcohol content of wine should be around 10 degrees) and a quarter of good wine vinegar.

Close the flask with a cork, but open it every day for 30 minutes.

After two weeks will form the ' mother ' of vinegar of viscous texture and the vinegar is ready to use, gradually adding more wine to keep the level constant.

Who uses the bottalino the first time you must first wash with water, then with vinegar by shaking it well, then leave it to dry completely.

To facilitate the fermentation, the wine may be added a few wood chips of beech or FIR, or a sandwich crumb (in the latter case you will then filter the vinegar).

You may also want to remove the vinegar once a year, to ' clean ' the mother and (if there are) chips.

Washes well, container dries and finally he inside the vinegar went through a clean cloth, the chips and the ' mother ' washed in wine.