1 8-oz. jar mother of vinegar
culture for red or white wine
2 cups rosé wine,
plus more as needed
1. To a 1-gallon glass jar or crock with a spigot, add the mother of vinegar culture along with its liquid. Add wine and 1 cup water. Cover mouth of jar with a triple layer of cheesecloth and secure with kitchen twine or a rubber band (this will allow in air, essential for the conversion of alcohol to vinegar, but keep out contaminants). Set aside in a warm, dark place.
2. As the conversion begins, a new translucent, gel-like culture will form on the surface of the liquid. After 2 weeks, add 2 more cups wine. Continue adding 2 cups wine every 2 weeks until you have added as much as a gallon total of liquid and the vinegar has attained a sufficiently tart taste. The vinegar is at its best after a period of 2–3 months.
3. When you like how the vinegar tastes, strain it into a large nonreactive pot. Over medium heat, bring vinegar to 155˚; hold vinegar at 155˚ for 30 minutes. Pour into glass bottles. Let cool; store in refrigerator.