I am looking to make balsamic vinegar at home. I have read things that say the temperature is a big issue. Does it matter really? Would it just make the vinegar age faster? It gets very hot where I live. 90F at times. Should I keep refrigerated or cool? Or is it better to stay warmer?
I am using a wooden barrel to age it. I've wanted to make it for a long time but want to make sure I don't mess it up.
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