So, I’m in the process of making my own vinegar! Woot! Currently, I have four amber 1/2 gallon jars filled with variations like: strawberry-raspberry, apple cider, strawberry-cherry. I’m so excited that I’m considering some cool varieties like banana, mango, etc.
About two weeks ago I started the process. Here are the supplies I gathered:
- Amber 1/2 gallon jars
- Fruit (strawberries, apples, cherries, and raspberries)
- Filtered water
- Organic sugar
Then, after I chopped the fruit and added it to the jars until they were about 3/4 full. I dissolved 1/2 cup of organic sugar in 4 cups of filtered water (per jar), then I added enough water to cover the fruit, although some floated above, hence the stirring. I secured each jar with about 3 layers of cheesecloth and a rubber band.
I’ve stored the jars in a dark cabinet and remove them every 3-4 days to stir so mold doesn’t grow. I limit the stirring to the very top, so I’m just pushing the fruit under the water, trying not to disturb the fermentation process. Right now it smells like wine, which it should. Acetic acid is metabolizing and is what makes vinegar, vinegar.
See you next week when I strain the fruit and return the liquid to the jars!