vinegar fermenting recipes & procedures
Great question. Here are a few options/suggestions:
Use Scraps to Make Flavored Vinegars:
If you are trying to salvage smaller fruit scraps that are generated daily, I would recommend that you use them to make flavored vinegars. This is a very easy and nearly fool-proof process - basically add fruit scraps to commercial vinegar and store for several weeks. Oregon State Extension Service has a publication entitled “Flavored Vinegars” that describes the simple process and some ideas:
Making Cider Vinegar:
Making vinegar is also an option; however, it is a more substantial process. The production of vinegar is a two-stage process: 1) changing sugars to alcohol (by yeast) and 2) changing alcohol to acetic acid (by bacteria).
Apple cider vinegar is the most common vinegar to make at home and there are several extension publications that describe the process:
Making Cider Vinegar at Home: https://extension.psu.edu/making-cider-vinegar-at-home
University of Georgia – Making Cider (the last page has instructions for making cider vinegar): https://nchfp.uga.edu/publications/uga/makingapplecider_uga.pdf
Vinegar could be made from other fruits; however, if the alcohol content isn’t just right (9-10%), then the bacteria that acidify the vinegar won’t grow well and you will have neither good wine nor good vinegar. We do not have any recommendations or tested recipes for making vinegars from any fruits other than apples.
Hope this helps and thanks for asking.