Fruit Vinegar?

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eljefebrewing

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Hope this is the correct forum for this kind of post - it seemed like the best fit.

I recently sampled a few fruit-based vinegars at a specialty oil and vinegar store. I was blown away at how fruity and delicious they were. I thought, "I've got to add this to my hobby of fermenting things!"

I don't know where to get started. Anyone else making fruit vinegar? I'd appreciate some links or info! :mug:
 

Yooper

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Hope this is the correct forum for this kind of post - it seemed like the best fit.

I recently sampled a few fruit-based vinegars at a specialty oil and vinegar store. I was blown away at how fruity and delicious they were. I thought, "I've got to add this to my hobby of fermenting things!"

I don't know where to get started. Anyone else making fruit vinegar? I'd appreciate some links or info! :mug:
The first thing to do is make the wine or cider out of the fruit. Aim for a low-ish alcohol level, like 5-6% or so. Too high and the mother of vinegar can't do the work well, and it'll get too acidic.

Once the wine/cider is made, rack it off of any lees, and then introduce the mother of vinegar. At that point you could cover it with a cheesecloth or something instead of an airlock. Once the alcohol is converted into acetic acid, it's done. It should take a few months, depending on the temperature.
 

mattd2

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Is anyone else thinking fruit vinegar would be awesome in hot sauce?
 

lukebuz

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Yup. Bad batches, or ones that don't live up to my hopes get made into yummy vinegar. Blueberry Rhubarb is my latest. Bleh wine = good vinegar!! Plus, you won't pay $17 for 1/10 of a liter.
 

gratus fermentatio

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I've got 6 gallons of cranberry vinegar aging right now. I just used store bought apple cider vinegar, added whole cranberries & let time do the rest.
Regards, GF.
 
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