Maple Vinegar

Directions

1. 1
   Combine the syrup, vinegar, rum, and water in a large glass container with a loose-fitting lid.
2. 2
   Before replacing the lid, cover the opening with cheesecloth to allow for ample airflow so oxygen reaches the vinegar stock.
3. 3
   Store the container in an undisturbed cool, dark place for at least 4 weeks.
4. 4
   After a month, test the vinegar for development; taste it.
5. 5
   Once the alcohol has been completely fermented away, strain the vinegar and store it in sealed bottles or Mason jars.
6. 6
   It may be ready at this first tasting or it could take an additional week or two.
7. 7
   The finished pH for this particular vinegar tends to settle at 4.3.
8. 8
   It can be used immediately and will improve with age.