ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: How to make vinegar from wine

Tips and Tricks - Cooking
MsgID: 0075207
Shared by: Betsy at Recipelink.com
In reply to: ISO: Any idea s as to how you make vinegar fr...
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Any idea s as to how you make vinegar from wine (nt)
  Elaine/Wisconsin
2 Recipe: How to make vinegar from wine
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Sweet Rib Rub
  • SWEET RIB RUB 1/2 cup brown sugar, firmly packed 1/4 cup Kosher salt 1/4 cup dehydrated garlic flakes 2 tablespoons coarsely ground black pepper 1 tablespoon crushed red pepper flakes 1 tablespoon ground coriander 2 t...
  • How to Substitute Carob for Chocolate in Recipes
  • Hi Therese', Carob may be used as a substitute for unsweetened cocoa powder or unsweetened chocolate in recipes. - Substitute unsweetened cocoa powder with an equal amount of carob powder (some suggest adding a little...
  • Blackberry Cream Pie
  • BLACKBERRY CREAM PIE 1 cup plus 2 tbsp sugar, divided use 1 cup sour cream 3 tbsp all-purpose flour 1/4 tsp salt 4 cups fresh blackberries OR 1 (16 oz) pkg frozen blackberries, thawed 1 (9-inch) unbaked pastry shell 1...
  • Classic Deviled Eggs
  • CLASSIC DEVILED EGGS This basic recipe for deviled eggs with mayonnaise can be modified to be creamier, chunkier, spicier or tailored to flavors of your choosing. 12 hard-boiled eggs 1/2 cup reduced fat, light mayonn...
ADVERTISEMENT
  • Gingered Mixed Fruit Crockery Compote (crock pot)
  • GINGERED MIXED FRUIT CROCKERY COMPOTE This dish tastes like the inside of a fruit pie without the crust. It can be made up to 7 days in advance and stored in the refrigerator in an airtight container. You can serve it...
  • Sangria No-Cook Freezer Jam
  • SANGRIA NO-COOK FREEZER JAM 1/2 pounds fully ripe purple grapes 1 medium orange 1 medium lemon 1/2 cup (about) red Burgundy wine 4 1/2 cups sugar 1/2 cup light corn syrup 3/4 cups water 1 (1 3/4 ounce) package powder...
  • Microwave Italian Herb Potatoes
  • MICROWAVE ITALIAN HERB POTATOES 1 1/2 pounds potatoes, cut 1/2-inch thick chunks 1 teaspoon olive oil 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon garlic salt 1/8 teaspoon pepper 2 tablespoons parm...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: How to make vinegar from wine
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!