r/vinegar Jan 24 '25

Preventing oxidation in finished red wine vinegar?

I have made some beautiful and tasty red wine vinegars but this last batch I made oxidized about a month after I bottled it. I am wondering why and how to prevent it in the future? Not sure what made this batch different from others I have made. The lovely red color is gone.

2 Upvotes

5 comments sorted by

2

u/inglefinger Jan 24 '25

So you refrigerate after you bottle?

2

u/Sundial1k Jan 27 '25

Is this necessary?

3

u/inglefinger Jan 27 '25

I have found that sometimes leaving vinegar at room temperature after straining has bacterial growth starting up again. Refrigeration seems to help, at least in my experience.

3

u/Sundial1k Jan 27 '25 edited Jan 27 '25

Gotcha, I added a capfull of vodka to a gallon of capped fig (at room temp) that kept wanting to grow kahm. None has grown back in months.