After 2 1/2 months of sitting in the pantry the red wine vinegar is finally ready. To be in the safe side I pasteurized it before I bottled it. This requires bringing the vinegar to 170 F and then keeping it at that temperature for ten minutes. I used a total if three bottles (750 ml) and ended up with a quart and about 10 more ounces. Just like the wine, it is a deep burgundy color. Not that rose' color you usually find in the store. I guess now I just have to make something with it to see how it tastes. I'll let you know how that goes.
Now I'm just waiting on the white wine vinegar. Still smells more like wine than vinegar.