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Producing balsamic vinegar is a long operation, which must be done with strict attention to temperatures. If you want to get the balsamic vinegar be patient, bearing in mind that you'll have to wait at least five years for a good quality product.
Balsamic vinegar is not achieved by vinegar, but from the must of Trebbiano or Lambrusco grapes in according to tradition of Emilia.
The must obtained following the pressing needs to have a concentration of sugars between 15 and 20% and must be put to cook within 15 minutes at 90 ° C for about 12 hours, until it will be halved.
After it will be left to rest for several hours to cool down and placed in 5 decreasing barrels, which will be plugged with gauze, so as to promote evaporation of liquids.
After 6 months will be necessary to top up the smallest barrel with the liquid contained in little larger one and so on. This must be done for at least five years, when you can taste the vinegar content in the smallest barrel, which certainly will not be the traditional balsamic vinegar, but a discreet homemade balsamic vinegar.
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