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labruscagrape - [OFEX] Balsamic vinegar

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  • From: "Thomas Olenio" <tolenio@sentex.net>
  • To: "labruscagrape@lists.ibiblio.org" <labruscagrape@lists.ibiblio.org>
  • Subject: [OFEX] Balsamic vinegar
  • Date: Thu, 08 Sep 2005 19:09:22 -0400

Hi,

Somebody asked about Balsamic vinegar off-list, and of course it made me curious...

The process of making balsamic vinegar
begins by boiling the grape juice until
it becomes a thick syrup. It is then
transferred to the wooden barrels to
start the aging process. This can take
from 6 months to several years. The
balsamic vinegars sold in your average
grocery store are probably only aged for
a few months in stainless steel tanks.

Sounds like winemaking, with none of the worry of it going bad.

Do you have to use woden barrels? Why not use oak chips, or fruit wood chips, as is is done in winemaking?

You could do this in a 1 gallon bottle with OakBoys;

http://www.northernbrewer.com/pics/fullsize/oakboy.jpg

OakBoy. A funny name, but a great alternative to
conditioning and caring for a barrel. The OakBoy
is a thin strip of air-dried, toasted oak that is
designed for optimal extraction. Slender enough to
easily fit through a carboy neck. Add an OakBoy
into your wine; when the desired level of oak
character is reached, transfer the OakBoy to another
batch or rinse and dry it for storage. Use one OakBoy
per five gallons of wine; leave in contact for a
minimum of two to three months.

Anybody ever done this at home? What is the specific process?

Thanks,
Tom
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  • [OFEX] Balsamic vinegar, Thomas Olenio, 09/08/2005

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