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I have about 20 litres of wine, that was not stored properly (warm place, some access of air), and is now sour.

Can I make from spoiled wine vinegar of the commercial quality? If so, do I need a "mother culture" or just waiting longer will still produce the same quality?

Similar question, but too detailed for me. I am asking about the feasibility of the idea.

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Haha yeah that "vinegar" in my story was an accident and probably would not have been usable for anything. –  FrustratedWithFormsDesigner Jul 11 '12 at 13:37
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Some quick googling has yielded: italianfood.about.com/library/weekly/aa05100a.htm this has a bit more detail: honeyflowfarm.com/newsletters/2006/winter/vinegarpage.htm –  FrustratedWithFormsDesigner Jul 11 '12 at 14:34
    
You might want to try this question over at cooking.stackexchange.com –  paul Jul 26 '12 at 20:05
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Is there anything we can add to the answer here to get your question resolved? –  bmike Aug 27 '12 at 19:21
    
Woops, thanks, bmike. I left the bottle on a warm place. Maybe soon I should be checking what has come out of it :) –  Vorac Aug 28 '12 at 7:09

1 Answer 1

up vote 1 down vote accepted

Yes, you can make it with a vinegar mother or leaving it alone, with cheesecloth to keep out the flies. If you want a mother, you can get them a lot of places, even Amazon. Wine Spectator (or all places) has a great blurb on it:

http://www.winespectator.com/drvinny/show/id/5023

If you think it hasn't been hit by bugs carrying acetobacter or another nasty bacteria, you could just put a cheesecloth or handkerchief over the mouth of the container and let it be to see if you get some. My own suggestion is to split the batch up and try a bunch of ways!

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