Vinegar Of Barley Grain


  • 1.35 kg (3 lb 1 oz) white sugar
  • 1 kg (2 lb 4 oz) toasted barley grain
  • 75 ml ( fl oz) apple cider vinegar
  • 5 g ( oz) bread yeast


Dissolve the sugar in 1 litre (35 fl oz) boiling water. Add 3 litres (105 fl oz) cold water and the toasted barley and cider vinegar. Once the mixture has cooled to blood temperature, add the yeast. Store in a demi-john (found at your local home brew supply store). The mix needs to be fermented between 18and 24°C (64 and 75°F). Allow 2 weeks for the initial fermentation process to take place. You have now made barley wine.

The next stage is to allow the mix to continue to ferment for at least another 4 weeks or until the ferment has become vinegar. Once fermentation is finished, strain your vinegar and bottle for use.


In an airtight jar in the fridge or a cool place for up to 1 year.