Take any sort of wine that has gone through fermentation, and put it
into a cask that has had vinegar in it; then take some of the fruit
or stalks of which the wine has been made, and put them wet into an
open-headed cask in the sun, with a coarse cloth over the top of it,
for six days—after which put them in the vinegar, and stir it well
about—then put it in a warm place, if in winter, or if in summer, put
it in a yard in the sun, with a slate over the bung. When the vinegar
is sour enough and fine, rack it off into a clean sour cask, and bung
it up; then put it in the cellar for use. Those wines that contain
the most mucilage are fittest for the purpose.
The lees of pricked wine are also a very proper ingredient in vinegar.