Because inquiring minds want to know....
Red wine vinegar project still going strong. Pulled off about 1.5L this past weekend. I decided to pasteurize this batch by putting on the stove at 150F for about 30 mins. Bottled. Turned out nice!
(and you all need something to do with all those old liquor bottles)
Also, started using in a great salad dressing:
I did this by looking at it for consistency and by taste; so no real measurements; but if I had to guess:
1/4 cup of red wine vinegar
1/2 cup of olive oil - I had some Basil olive oil on hand; so I used this - drizzled in while whisking
squirt of dijon mustard (ended up going back and adding another shot later)
dash of salt and pepper
shot of local honey - just to add a touch of sweetness
This may be the best salad dressing I have ever made. We ate it all so went back and made some more and then my daughter took that home with her.
Enjoy the little things, for one day you may look back and realize they were the big things.
Primary: Blonde Ale
Kegged: Brown Ale, Porter, Sweet Stout, IPA, Amber, Citra Pale Ale