Many people like to add some vinegar when eating noodles, and there are many ways to produce vinegar, some of which use white wine. So how do you make homemade vinegar using white wine? Today, the editor of BaLa will take you to find out more about it! Brief answer: To make vinegar from white wine, you first need to boil sugar water, then add white wine, then add acetic acid bacteria for sealed fermentation, and finally wait. The specific content is to add an appropriate amount of brown sugar or white sugar to the white water. The exact amount is not certain. Generally, it just tastes a little sweet. Then boil the sugar water. The purpose is to eliminate miscellaneous bacteria. After cooling to 25-30 degrees, add liquor of about 40 degrees. The ratio of water to wine is 10:1. If it is lower than 40 degrees, it can be 9:1, and then add acetic acid bacteria. The ratio of bacteria to wine is Just enough is enough, more is fine, it will ferment faster. Then seal it. Don’t forget to seal it. It must be breathable. I used four layers of gauze. At a temperature of about 25 degrees, it takes two and a half to three months to turn into vinegar with a pure taste. For more information on how to make homemade vinegar with white wine, go to:/ask/aec5891615836320.html?zdView more