Making wine vinegar
So I seem to have successfully made some red wine vinegar. Probably have about a quart or so in the jar that has been brewing for 3 or 4 months. I'm looking for advice on how to know when it's ready - just taste? And then what? Strain (filter) and bottle? I have made maple vinegar (excellent stuff!) and I just waited until it tasted vinegarish and then ran it through a coffee filter and bottled it. Is it basically the same process with wine vinegar? I didn't do any further processing with the maple vinegar so I assume it doesn't need it. No one has died yet. From my vinegar, I mean.
I make wine vinegar, too. I just run it through a coffee filter and pour it into a bottle. If you don't want what is in the bottle to continue growing gunky stuff (I am pretty sure that is the correct technical term), you can heat it in a pan or microwave it. Don't bottle it all. Keep some because it obviously has some mother in it. Just feed it a little more wine every now and then.. BTW, heating it my make it stay prettier, but all of the beneficial things will die. If you want to avoid gunky things, just use it faster!