Balsamic vinegar...how to...I think I've still got time

[Shannow]

For those that have been here a while, we've discussed vinegar before, making it, freeze distilling it and the like (I miss mori).

I've known of the balsamic process for ages, but this video is shorts and concise, and revealing (and it wasn't in today's video feed, I went looking for it after seeing a port barrel on ebay)




That looks like such a great thing to do, and impossible (I will use that word) to short cut.

 

[Pelican]

The problem with this is that it takes so long to produce and in today's psyche if it can't be done in a few seconds it cannot be commercially viable.

It is extremely expensive and even in italy it's used with a drop counter. All of those supermarket balsamic vinegars are full of molasses. Once you've tried the real thing you'll never go back to the supermarket variety.

There is an italian fellow on Vancouver Island I think in Victoria, who is from the Modena area and who makes it in the traditional way, but only for friends and family,
can't remember his name.