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Organic White Wine Vinegar is very versatile and has a number of uses. It carries all the benefits that white wine has without the alcohol content. Raw, unpasteurised Organic White Wine Vinegar has become difficult to source due to the popularity of pasteurising vinegar to make it clear and more attractive to the consumer. Sadly, that process kills the beneficial bacteria that helped make the vinegar to begin with.  We recommend anyone using White Wine Vinegar to make there own, raw, unpasteurised versions at home. It can be a great use for corked, unwanted white wine.

Organic White Wine Vinegar is very easy to make. We sell raw, unpasteurised White Wine Vinegar starters which include the mother. From our starter mothers you will be able to make a lifetimes supply of Organic White Wine Vinegar.

Organic White Wine Vinegar mother is a complex structure of bacteria and acetic acids. It looks similar to a Kombucha Scoby and forms in the same way. Raw, unpasteurised vinegars have a murky appearance and still contain parts of the mother culture. The bacteria continue to form new mothers even after the initial mother used has been removed.

Organic Certified Apple Cider Vinegar Mother


Organic Certified Elderflower Vinegar Mother


Organic Certified Red Wine Vinegar Mother


Organic Certified White Wine Vinegar Mother


How to make Organic White Wine Vinegar

What to do once your White Wine Vinegar arrives

Your order will contain an White Wine Vinegar Mother and some starter vinegar. This is enough to make a 1 litre of raw White Wine Vinegar Vinegar. Don't worry though; the mother grows pretty fast so your be making much more in no time at all.

Once you receive your Organic White Wine Vinegar starter from us, it's best to get it fermenting as soon as possible. 

What equipment do I need

Brewing Jar
You need something to ferment your White Wine Vinegar in. We recommend using something glass. Glass is much easier to clean and keep sterile. Plastic tends to degrade over time and is prone to scratches which can harbour unwanted bacteria. Plastic also carries a risk of chemical contamination from the materials contained inside of it such as BPA. A glass Kilner style jam jar is perfect to use.

Jar cover
You also need something to cover your jar with. We recommend paper kitchen towels as they are easy to discard and replace. You can also use a muslin cloth or similar if you wish. Rubber bands also come in handy to secure the cover to the jar.

What ingredients do I need?

The bacteria in the starter require sugar to ferment the wine into vinegar. You will need to use a sweet wine such as a desert wine. If you use a medium or dry wine. You can add a little cane sugar to a dry white wine if that is all you have available. However, for the best results we recommend a sweet, desert style white wine is used. If you do use sugar, use 30g per litre.

How to make White Wine Vinegar:

  1. Add the White Wine Vinegar mother and starter vinegar to the glass jar.
  2. Fill the remainder of the jar with your wine.
  3. If you have used a medium or dry white wine, add the sugar and stir it well.
  4. Cover the jar so that it can still breath, but no dust can get in.
  5. Leave the jar at room temperature for a minimum of 8-12 weeks.

After 8 weeks have passed, your vinegar should be murky and you will usually see a new mother has formed. At this point, taste your vinegar. It should taste like vinegar. If it does not, it will need a little longer.

Making the next batch of White Wine Vinegar

At this stage you will usually now have two mothers. It is unusual for a new mother not to form with each batch of vinegar made. If it has not, it could be the wine you used was not sweet enough.

Always ensure you keep some of the vinegar as a starter for the next batch. You will need around 100ml of vinegar as a starter for every litre you wish to make. This is really important, without the starter vinegar added, you run the risk of mould forming. If you now have several mothers, add one to each batch.

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If you have more than one fermenting food culture at home, we recommend that you keep them at least 1 metre apart from each other at all times. This is to stop cross contamination of the different cultures. If you are working with dairy in particular, this is very important. Please contact us is you require further assistance with fermenting more than one culture.
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Our cultures are Organic Certified by The Organic Food Federation.

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Vegan friendly where stated

Where stated, many of our products are vegan friendly.