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Fri, Nov 11, 11 at 21:34
| I'm the proud owner of a gallon and a quarter of sour cherry vinegar -- it was going to be wine. I'm planning to let it settle for a couple of months and rack it. The vinegar is strong and has a subtle cherry flavour. I'd like to bottle it for gifts and I'm wondering if I should leave it as vinegar or add sugar and water to make a sweet mild vinaigrette. |
Follow-Up Postings:
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| I would not dilute it or add anything. I would leave it as is. |
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| Agree to leave as is and it will keep longer as vinegar too. Attach instructions for how to convert it to vinaigrette for the recipient. Dave |
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| Thanks |
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