Peach Vinegar

I purchased some peach vinegar about some weeks ago.

It's fantastic. Delicious, with a pleasing fruity finish.

I just thought those of you who experience excess peaches, or have a less-than-excellent year, might consider making some peach vinegar.

I've been making wine for many years from many different things, and vinegar is one way for wine to "fail", usually from lack of sanitation or too much exposure to air at some point in the process.  All of that vinegar was good and useful, whether from grapes, apples, plums, pineapple, etc.  About the only thing I failed to do with it well was to pickle eggs and sausages in it....and that was still probably not the fault of the vinegar, but a mistake in my process somewhere.

Do you happen to know whether the vinegar was made by fermenting the peaches or infusing ready made vinegar with peaches?

I have made fruit vinegars from apples, feijoas, quinces and pears by fermentation and raspberry vinegar by soaking raspberries in ready made vinegar but yet to make peach vinegar.

Megan, I'd guess fermented based on that description. Infused vinegar tends to be a lot sharper and more one-note, whereas fermented fruit vinegar has that depth and finish. Never tried peach but with a good glut it seems like an obvious thing to attempt.

Megan Palmer wrote:Do you happen to know whether the vinegar was made by fermenting the peaches or infusing ready made vinegar with peaches?

Definitely fermented.