Ross
I have read about Modena balsamic vinegar and I find it amazing that they
spend that much time making a fine condiment. Next time I have an extra
$250 for 250ml I will try it. I guess the rich want to experience every
taste and aroma possible.

I am trying to make a vinegar with a similar style but in 1 yr instead of
12-50yrs.
I am going to start by getting a used small oak barrel that I will dedicate
to vinegar. However, I have no idea how to manage the vinegar in the
barrel.
All the instructions I have seen are for making vinegar in an open jar, when
it is strong enough (1-2 months) you filter, sterilize and bottle it.
How would you work the vinegar in an oak barrel? How do you prevent the
barrel getting contaminated?
Sarge

"Ross Reid" > wrote in message
...
> "Sarge" > wrote:
>
> >I am trying to make a balsamic style vinegar. Is there any Italians
from
> >Modena Region (or others knowledgeable) that make balsamic vinegar that
can
> >comment?
> >
> >I have a batch of vinegar that got a pungent smell. I dumped it and
> >started some new batches. They have the expected vinegar aroma not the
> >pungent aroma.
> >I have no idea why the one batch smelled pungent and noone has been able
to
> >explain it.
> >I am guessing that I left it too long and the vinegar turned into
something
> >else or I didn't get enough air into it and some anaerobic bacteria beat
out
> >the mother.
> >The articles I have seen on vinegar making are pretty sketchy. Does
anyone
> >have details on vinegar making and how balsamic vinegar is given that
unique
> >taste?
> >
> >Sarge
> >
>
> First, you'll have to move to Italy, specifically the Modena or Reggio
> region, as balsamic vinegar can only be made in those regions.
> Next, you'll have to wait at least 10 years since that is the minimum
> age of a true balsamic. Better balsamics are aged 25 years or more.
> A simpler option is to go to your local Costco and buy a pair of
> bottles of vinegar with balsamic labels ;-).
> Several years ago, we were given a Christmas gift of a 3.4 ounce
> bottle of true balsamic vinegar. It is thick, rich and has a flavour
> that is unbelievably delicious. We have less half of it left, it's
> saved for special occasions and dispensed almost by the drop. The
> stuff from Costco is definitely not in the same league but, still
> tastes good when used liberally, along with EVOO on green salads.
>
> Ross.
>