Making Balsamic Vinegar at Home
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- čas přidán 1. 12. 2023
- You’re invited to join my long journey of making balsamic vinegar at home!
I have been fascinated by how traditional Balsamic Vinegar is made in Modena, Italy, and I wanted to have just one small barrel of that sweet & tangy vinegar in my family-the same way some families in Modena do.
After years of dreaming, I finally decided to do it.
However, with all the circumstances I had to tackle, this Balsamic vinegar is different from the start, but I enjoyed every step of the long journey, and I hope you do too.
Watch more homemade vinegar videos:
How to make pineapple vinegar • Pineapple Vinegar
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How to make brown rice vinegar • Brown Rice Vinegar
The art & science of making apple cider vinegar • The Art & Science of M...
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Kitchen Essentials: www.amazon.com/shop/gourmetve...
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What a fascinating process. I will be there in 12 years.
Aww.. I'll be sure to update the result again in 12 years. Thanks so much for being here!
Those were probably tartrate crystals formed from tartaric acid and are also called wine diamonds. They're harmless.
These crystals may form the cream of tartar that we use here in Brazil in confectionery.

Thank you so much for letting me know. I didn't really know what they were, I was just happy they weren't mold!
How educative! I would love to see the results of 12 years,too. I think i am going to be her biggest fan!! Cant wait to check out her other videos but frankly i was so curious about balsamic vinegar process. Thank you gourmet vegetarian kitchen,ma'am.
“The water is drunk form the cup.” - Ancient proverb. That the quality of the vessel, increases the pleasure of the drink. Such are your videos GVK. Thank you.
Aww.. thank you so much!
Thank you for the ride. I was fascinated by your sheer willingness to go where most will never go, and recording your entire drive getting there.
Thanks so much!
Ich habe mir all Deine Videos angeschaut, alles ist sehr ästhetisch, liebevoll, edel und schmackhaft angerichtet.❤ Höre nicht auf mit CZcams, denn es ist eine Bereicherung für Augen, Seele, den Appetit. Die Musikauswahl wunderschön. Ich wünsche Dir viel Liebe und Gesundheit ❤
Wow. Your patience and dedication fill me with such joy and awe. Thank you for all the beauty you bring here. 🍇
Thank you so much for your kind comment, I'm so happy you enjoy my video!
I loved this. I know my compliments cant amount to the work you out in over the past year even taking care to preserve your project during a move but i have been searching for a homemade balsamic vinegar video for years and seeing this sends my heart aflutter.
I just recently finished my own balsamic vinegar experiment from our blueberry grape abundance. I do have a press, so I was setting out a little differently. I also cooked down the liquid. And instead of purchasing an oak barrel, I used oak infusion spirals (medium toast) in 2 of my jars, and one without. The spirals worked pretty well! Oh and the crystals are most likely tartaric acid crystals.
Thank you so much for sharing your experience. I will not be scared to cook the juice down in the future!
I am such a big fan of your work. Over the years I’ve made several of your projects, all with great success. You’re amazing!!
at 74 years old, I don't think I will live long enough to watch you trying it after 12 years. My God!
You will and check it out with the rest of us ❤️
@@ElizaA12345 thank you, take care
Amazing! Awesome to know that the simpler cheaper method you did for the thicker syrup (not requiring a wooden barrel, etc.) was the better way.
Yes, I'm very happy with the taste of it. Thank you so much for watching my video!
Remind us all in 12 years lol. I enjoyed the music@GourmetVegetarianKitchen
Thank you for making such beautiful and detailed videos! They’re the most soothing form of education, please never stop :)
Thank you so much for watching my video and the kind comment!
Me encantó, precioso producto. Gracias 👏👏👏🇦🇹
this was awesome, loved it. thankyou
Made me feel like I should be doing this myself. Beautiful music and I appreciate your attention to detail of the process and comparison of the viscosity differences at the end
Thanks so much for your kind comment!
What an amazing adventure! Beautiful and interesting video. Congratulations!
Thank you very much!
Interesting process. As a chef on the east coast for 38 years I've been using balsamic without a thought. Today I wondered about the process and stumbled upon your video. I am glad I took the time to watch yours first!
First off, Thank you for taking the time to produce a time-processed video! You explainations along the journey kept me at the edge of my seat and really enjoyed it. "The two most powerful warriors are patience and time" -Leo Tolstoy. Love the barrel by the way... Keep cooking R-
Thank you so much for watching my video and your kind comment!
You can get some oak spirals for whiskey making to put inside the syrup jar. I think it will give it some good flavours.
Wow, amazing! I was gifted one of these mini barrels a few years ago and have never quite figured out what to do with it - this is a great way to make use of it! Thanks for another great video :)
Yay, I hope you make this and age it in your barrel soon. I really enjoy having one. Thanks so much for watching my video!
Just delightful.
Thank you so much for your kind comment!
wonderfully thank you
Thank you so much!
Congratulations for vídeo!! ,thanks !!
Brand new to this channel; couldn’t be happier to find it.
So glad you found it, thanks so much!
Such a pleasant, cozy video! It's really making me want to try as well :D
Thank you so much for watching my video, I hope you try making it too!
so cool wow!!
Thank you so much!
Merci pour cette vidéo bien complète...et les 2 options
About the scoby, its a vinegar scoby and not kombucha scoby. They absolutely can look the same but the taste of the vinegar and kombucha is different.
You can create a kombucha scoby from store bought kombucha and some patience. But it’s not the same in taste or organism’s in the different scoby. Yes, some people think it’s similar enough but if you want kombucha, use a kombucha base and creat a kombucha scoby instead. Then you can turn it in to a jun scoby and it’s even better.
Thanks for the explanation about the SCOBY. I have done making my own kombucha SCOBY before and it wasn't hard at all.
Bravissima!!!!! Attendo tra 12 anni il risultato di invecchiamento 🤗
I'll definitely update the result in 12 years!
I will be watching after 12 years again ❤
Çok büyük emek ,tebrikler...
It’s been a while since I’ve seen you. Thank you!
Thank you so much for being here when I return!
@@GourmetVegetarianKitchen no problem. I love your content. 💜
Well done lady well done ❤🎉🎉🎉❤ bravo❤
Amazing. 👏
Brava. 👍
Labour of love. ❤️
Sure, will check on you 12 years later. 👋
Thank you so much for your kind comment. I'll sure to update the result again in 12 years!
Thankyou
You're welcome, and thank you so much for watching!
How beautiful ❤️
Missing you!!
👏👏👏👍😋 delizia 🙏
Thank you so much!
This is a catch up for me. As always you impress. Your patience, research and finding all the things you need to do unusual tasks is so interesting. And, you are so generous in giving us gentle advice based on your experiences. Although I use balsamic almost daily, I think this is one where I will enjoy your efforts from afar. I've recently moved house so have a new kitchen set up to organise and it's quite the work in progress. I'm in Sydney, Australia, and could get the grapes from a vineyard, but my bench and storage space is limited and occupied by sourdough bread-making, fermenting vegetables, including sauerkraut and I would like to make kimchi too, plus kitchen necessities. I am about to get a Mockmill flour grinder like yours, so the free space keeps contracting, lol!
I notice a lot of vegan YTers are using flavoured balsamics which sound delicious. The limited flavoured brands I can find here are things like fig and pomegranate and they are pretty expensive ($25-$35 per bottle). I've tried reducing Modena balsamic to make a more syrupy vinegar via reduction (which you did) but the result needs more thought now I've seen this and, of course no mother forms. I notice the best Modena vinegars are the ones where grape must is the main ingredient and with few other ingredients. Next I would like to try adding some fruit flavours, but I suspect that process is in the recipes right from the start. There's no harm in trying.
Thank you so much, as always, for your enquiring mind and can-do approach to creating wonderful quality fresh, flavourful whole foods. I always enjoy your videos and frequently watch more than once ❤
Aww.. thank you so much for taking your time to write such a sweet and kind comment, I really enjoyed reading every word of it. I have been away from posting for a long time as my new house is not quite done, but I’m planning to post useful videos more regularly in the near future💝
haha the magnetic cloth is a genius move 😂
:)
Very interesting video, i make vinegar and i always wanted to make also balsamic vinegar. I also make kombucha with mother so its possible to do!
Thank you so much for sharing your experience, I'll definitely try it!
🎉🎉🎉
Thank you so much!
I will be there in 12 years too! Thanks for sharing❤
I try your apple vinegar, and i keep the fermented apples in a jar without the vinegar. It smell vinegar but I don't know if I have to throw them. I saw that you eat them but I don't like it so I was thinking to use them again with water but i'm scared about bacteria. I began the vinegar 3 months ago.
Ive made so much vinegar but can never afford barrels for aging. Looks so good!
You don't need a barrel to age it. I got one just because I have been dreaming to have one barrel of balsamic of my own like some families in Modena, Italy :)
@@GourmetVegetarianKitchen I have some black garlic vinegar aging in a carboy and it is so much better with a barrel in stead! The oak and other woods are really the most amazing magic
Miss your videos so much
aww... thank you so much!
Such a great video and an idea!
So the thick syrup has no other ingredients other than the reduced grape juice aged for a year? Did it taste close to balsamic vinegar?
Yes, the taste is very similar to a high quality traditional balsamic vinegar being age for only one year. I'm sure it will taste even better as it ages longer. Thank you so much for watching my video!
When you did the small jar aging, was that sealed tightly for the year?
I have the Concord grapes in the freezer so could do this but no grape vinegar. Could I use a scobey instead, a water kefir scobey or a probiotic.? What do you think would work please? Thank you for posting. I really miss your videos. But I understand everything has its season. Just glad you show up now & then.
My best bet is to use apple cider vinegar to start. Thank you so much for being here and watching my video, I'll post more often soon!
If you do this again they make juice from varietal wines in concentrate. They make good wine, so I guess they would make good vinegar.
There s just nothing you can't do Gurl !!) 👌
Aww.. thank you so much!
Do you have a method for extracting sunflower oil? Have you tried it yet? I didn't find a good home extraction method on CZcams. Thank you for the good things you share with us. I tried coconut oil and apple cider vinegar and it was great.
I'm so happy to hear that you tried making coconut oil and apple cider vinegar!
No, I don't have a method for making sunflower oil at home yet, I'll try to look into it in the near future--tanks for the idea!
I'll be around in 12 years, keep me updated.
we missed all your vdo specially on cheese .......
Hello, I would like to know if there was a mother in the mason jar. Thank you for sharing I will definitely try it, I already make my own soy sauce thanks to you. (Korean style)
Yes, there was a mother in the mason jar. I'm very happy you'll try this, don't be afraid (like I did) to cook down the juice to get a thick syrup. I'm also very happy and impressed that you really did make the Korean soy sauce!
For reference purpose, how many lbs of grapes to start and how many gallons of juice came out before the cooking?
Hi, could I make a vegan cheese using a base out of lentils/beans instead? Or would sunflower seeds be better? I have a soy and tree-nut allergy and trying to figure out what base to make instead of cashews for cheese.
If you post an update video in 12 years, I’d watch it :)
Una pregunta por favor, todo el jugo fue hervido? A pesar de ello tiene madre? Gracias por su respuesta.
Hi, I'm from South Africa n I followed ur video... I find ur video very professional, calming n in detail you took us through ur journey step by step.. I can only image how rearing it must have felt for u..
However I read that u will rather follow the method where ur grapes cooked into a thicker consistency/syrup form if I may say that... So I'm going to follow that method without barrels as well n gave it age in the jars over time, am I correct u following that method where u aged it rather in the jar n not the Barrel as the result was far better
Kindly advise me pls
Zay
Excelente Video, se oxidan los flejes de acero, esa barrica es para destilados, dereria ser un Kioke, lo construyen con aros de bambú en vez de flejes de acero
Hi thanks for share with us how to make balsamic vinager, can u share us the amount of grape to use??? And what is the name of the pots where u put the graves at the begginig o where i can buy one?? Thks
Oh I'm so sorry I didn't really weight the grape I used, but it's probably between 25-30 pounds. You can google juice steamer extractor online, there are so many options to choose from. Thank you so much for watching my video!
I typed incorrect, the word is rewarding, how rewarding it must have felt
6:19 where did "the THICKER syrup" come from?
If you make a video going back 12 years, it will surely be interesting all of us your subscribers. I know I'd find it so.
I'll be sure to do that. Thanks so much!
Hey pretty hands. It`s good to see a new post from you. I have missed you. :)
Thank you so much for being here. I missed making videos too and will try to post more often in the future!
@@GourmetVegetarianKitchen I love you...just so you know. :)
Concord grapes impart a strong flavor that is not suited for this preparation. (I tried: it's just not the right grape). Also, as you noticed, the boil-down is necessary to caramelize the sugars thus imparting the right color and taste.
Try to add some new cooked juice to fill up the headspace: the excess of oxygen in the headspace WILL spoil your long-term aging.
👍👍👍🏆
🤗
Thank you so much!
😍🧑🍳🤗💖
Thank you so much!
In 1994, I'm sure I bought a 25 yr old bottle of Giuseppe in Boston...it's packed into a box in a storage garage (can't wait to check this summer as I'm selling my 3 generation stuff in an estate sale)...the point I'm trying to make is that Giuseppe once sold 25 yr and 50 yr...I know it's still in it's original green glass square bottle that would make it 55 yrs ago canted) ...can anyone add to this info as of (2/20/24) ? Thanx 🌏☮AND💜✝
Impossible to make Balsamic outside of Modena Italy.
Please do a white chocolate recipe 🤍🥛🍫🍨
I'll look into to it soon, thanks for the idea!
@@GourmetVegetarianKitchen I forgot to add vegan 🫣
I am a Muslim from Saudi Arabia and I respect all religions, but I cannot practice my own activities. Why? They forbid us alcohol for religious reasons, but this is not logical. I made three bottles and it did not work for me. God help me
Let a fruit fly into the wine and fish it out, the fly has acidic acid bacteria on its skin which will create a vinegar mother over time time. Then when it has a sharp vinegar smell put it in the barrel.
How to contact you
Please rename video by removing the word "balsamic" if you are using only one barrel it's regular vinegar.
Balsamic vinegar has to age in 7 different barrels (of different woods), each wood imparts it's own notes and aromas... that's what makes it Balsamic.