Infused Vinegar & Wine

Herb-infused vinegar and wines are made much the same way as infused kitchen oils and honey. So that you know, vinegar and wine, because they are fermented, may be a problem for those with Irritable Bowel Syndrome and Histamine Intolerance.

Wine contains histamine (caused by yeasts and bacteria) and sulfites that cause allergy-like symptoms. Wands are available that remove histamine from wine. From what I understand, it takes a wand 8-10 minutes to fully absorb the histamine and sulfites when left in your glass. 

Vinegar and wine can also trigger herpes outbreaks in some individuals. I've added them here because they should be fine to use occasionally. 

How to Make a Vinegar or Wine Infusion

Prepare a sterile jar or bottle by filling it to the top with herbs. Slowly pour vinegar or wine over the herbs until the jar is filled to the very top. Cover and give it a few shakes. Then set it in a cool, dark place for at least one week, up to four to six weeks. Every day, give it another swirl or shake. 

If the vinegar or wine level drops (as the herbs become saturated), you can top the jar back off. When the infusion has reached the desired level of taste or maturity, strain the vinegar or wine and store it in a fresh, clean bottle with a tightly sealed lid.

Within 24 hours, you can use three to four tablespoons of herb-infused vinegar and up to five tablespoons of wine infusion. You can add herbal vinegar and wine to juices and iced teas, marinades, salad dressings, mayonnaise, or fish or roasted vegetables.

To learn how to make herbal wines from scratch, visit Herbalism Roots at https://herbalismroots.com/how-to-make-herbal-wine/.