No. 3564 — Raisin Vinegar
English historical translation of Molokhovets recipe No. 3564 from the 1901 Russian cookbook, retaining original methods and measures.
Use a sound oak barrel of ten-vedro capacity with iron hoops and test it for leaks. Pound 20 pounds low-grade raisins into a paste and put them in the barrel.
Pour over 6 vedros lukewarm river water, no warmer than freshly drawn milk. Cover the bunghole with cloth and put the barrel on a warm stove, with a board beneath to prevent excessive heating.
After eight days add 10 pounds honey dissolved in ½ vedro water so it mixes evenly. The author says the vinegar should be ready after four months.
Drain the first batch. Add 4 vedros lukewarm water, 5 pounds honey and 2 pounds powdered cream of tartar to the sediment, leaving for three months, then drain again and repeat.
If the vinegar begins to weaken, the source recommends adding 4 shtofs of a distilled spirit when replenishing with water and honey.
The author claims that following the cycle provides a perpetual supply. When the vinegar mother grows so high that the barrel holds little liquid, she removes the sediment, discards part of the mother and returns the rest.
The source stresses cleanliness, saying anything foreign introduced into the barrel can spoil the vinegar.