That's how i did it. I pressed some apple mash once for cider, and instead of repressing it to get the last bit of cider out, I put it all in a 5gal bucket with a hole covered by a tea towel.
Make fruit vinegars using peels and cores. No waste. Make sure you cover your jar with a paper coffee filter or cloth to keep bugs and other unwanted particles out.
Using yeast from a previously brewed batch is a common practice with brewers. Helps with consistency by fermenting with the same yeast. You should check out how chicha is/was made by the Inca. Not the same as the commercial stuff made today. That would make an interesting vinegar.
I ferment nearly all the produce from my garden now. It's so much easier than canning for preserving large amounts at a time. I can fill a 5 gallon foodsafe bucket with produce and preserve it for winter with maybe a 1/2 hour of work. That's a lot of vinegar.
Great video, Luke. I usually make my apple vinegar using apple peels and cores from when I make a pie. I put all the peels and cores (no seeds) into a large jar and bill with filtered water--not all the way up, and add a little sugar. I cover the jar with a coffee filter and a lid and put it in a dark cupboard. Stir it once a day. Once the apple peel water has turned to alcohol (it stops bubbling), I remove the peels (put them in the compost) and allow the apple/water jar to sit until it turns to vinegar. It takes a little longer this way. I give the whole process about 3 months.
I am making banana vinegar and I am using a Fido jar. It's brilliant as it is a sealed environment and allows the alcohol to be produced very quickly here in tropical Indonesia. I do burp it every day for the first 4-5 days.
If memory serves from chem class when our professor went over alcohol during the kinetics unit acetic acid is the metabolite that we excrete out after we metabolize alcohol to acetaldehyde! She was using it as a relevant example of a Zero Order reaction!
Except don’t use home made vinegar for canning. Canning requires require specific acidity levels to create a safe product. Home made vinegar acidity levels can vary too much.
Vinegar used for canning is diluted to 5% acidity, like someone else stated you can buy a meter and monitor it. But I would think homemade vinegar at regular strength is probably sufficient if not more acidic than diluted vinegar you buy in the store. Not sure just thinking out loud. Maybe someone will comment and give us some answers. ❌⭕️🙏🏽♥️
@@WateryTarty While that will give you the pH of the vinegar it does not directly relate to the % of vinegar to water. We are trying various beers and usually if you start with an ABV of > 6 or more [not over 10%] you "should' end up with something about 1% less than the original alcohol source. YMMV.
I use a seed vinegar so I get the exact things growing in it that I want. I make small amounts up to 5 gallon buckets at a time; because I use vinegars for cleaning and fabric softeners. I use scraps and peelings and herbs plus specialty vinegars using more expensive things like blueberries once in a long while; on Amazon blueberry vinegar is $2 an ounce! I made nearly a quart with a little $3.99 box from Walmart. It's awesome making things for pennies on the dollar. Pine needle vinegar added to mop water is very close to pine sol. I even made a small batch out of grass clippings once just to see and surprisingly grass makes a very nice vinegar.
Glad you posted this, I’ve been wanting to learn how to make vinegar for a long time. In case of emergency, I can always make it myself instead of having to buy it. ❌⭕️🙏🏽♥️
@@dfreak01 Usually regular vinegar is diluted to about 5% to use for canning, I don’t see why you couldn’t use homemade vinegar. As a matter fact, I think that you would have to dilute it because it’s full strength, just a thought. ❌⭕️🙏🏽♥️
Honestly, it’s just cheaper to purchase this by the gallon. You have to use store bought vinegar for any canning process you might be doing. The other vinegars are way more expensive to purchase.😊
This is my second year making apple vinegar. Great way to use up an abuundant harvest, especially the little fruit. I struggle knowing when the second phase is done, as there doesn't seem to be a concensus among youtubers. I have dine without sugar but does slow the process. Most common advice I have seen is 1 tablespoon of sugar per 1 cup of water. I use distilled water to keep toxins out. Also, recommended not use metal strainers or utensils. I use a plastic stainer for chunks. The second strain I have used cheesecloth (messy and can get expensive as it is hard to reuse), cloth for straining jellies and cotton linen. This year i found a reusable coffee filter. This is a fine mesh and gets most of the floaters. Do not cap with a metal lid, it will corrode.
Try using an aquarium bubbler when you are in the vinegar process. That incorporates loads of air into the mix which speeds up the process, Plus I believe that my vinegar ends up better.
I like this video. Now I can try another fun project to learn more skills. Masontops Pickle Pipes also work for venting the gases without letting in oxygen.
I've made apple scrap vinegar for years. Take your peels and cores (leftovers from making applesauce) and let them ferment with some sugar. Takes a month or so.
I make pineapple vinegar, lemon vinegar, strawberry vinegar, peach vinegar…along with apple cider vinegar. 1 gallons in the store was $25. I have 3 jars going now…started at different times. I made apple butter, apple pies for Thanksgiving and used the cores and peelings to make vinegar.
I’m on day 12 of fermenting the trimmings from a pineapple+sugar,jar is covered with coffee filter,directions said to filter it after 3 weeks,and let that mixture sit another 6 weeks,I have 12 different vinegars in my pantry,but have never tried pineapple,excited to try. Most of my vinegar is used in salad drsgs and on cooked beans…
Awesome!!! I'll have to try making the apple cider vinegar myself. I take a daily dose of store bought apple cider vinegar for my health, and trying this out will be nice to do. Thanks for sharing this info!!!
Wow! I have never thought about this before. I go through a LOT of vinegar so I most definitely need to be able to make my own! Thank you 😊 We've seen Gardener Luke and Cereal Killer Luke, Now meet Scientist Luke 😁
You can make so many fruit/herb/flower scraps into vinegar and completely skip the portion where it turns into alcohol and speed up the process! Heidi from Rain country homestead has a ton of great videos on how to make different vinegars, alternate processes, uses of vinegar (hair rinse to get rid of shampoo residue, etc), and so much info on both her youtube and Rumble channels on the benefits of vinegar. But beware, fruit flies love it!!! And you want oxygen in the mix to turn it, so using an airlock really only works if you have a vinegar "mother" or starter, but even then it's not really how to best do it. And Luke is that shirt on the MIGardener website?!?! I love it!! Thanks for always branching out into areas like vinegars and essential oils that gardeners may not know about but have 100% of the skills and 90% or more of the ingredients needed! Grow Big'er!
Very nice video! We have a group of 5 couples that meet frequently for dinner and I've suggested to the guys we make a malt vinegar from various beers. With so many to choose from [Max ABV of 10% and max IBU of around 20 or less] we are going to see what beers make the best vinegar's for OUR tastes. We'll each choose a different beer and start weeding out the losers from the winners. I make my own ACV from scraps and a bit of mother from a previous batch.
Honestly, it’s just cheaper to purchase this by the gallon. You have to use store bought vinegar for any canning process you might be doing. The other vinegars are way more expensive to purchase.😊
In line with this, show us your favorite pickled vegetables!!! I love a pickled green bean. Would love to see what you like to pickle and which cultivars your prefer!!
I use a coffee filter with an elastic band to cover it so it can breathe but it keeps fruit flies out. I love using my most fragrant rose petals to make rose vinegar for fabric softener for my sheets or as a fragrant hair rince. You can make vinegar with so many things.
I've been making wine & cider vinegars for a few years now. Really great stuff. I also want to make sherry, xérès and champagne ones - just haven't gotten around to it yet. Finally I'd like to make plum wine from my garden plums and then turn THAT into vinegar 😊 Thank you for this! Love you in the kitchen, instructive and entertaining. Though a few sock puppets wouldn't go amiss 😁😁😁
have watched videos on making vinegar, always talk about the mother and needing that. I ferment veggies for storage, can't believe how easy and simple it is. I will be trying this
I had no idea, thanks for this information! Your kitchen is beautiful! I have been looking everywhere for that backsplash for my kitchen remodel! Do you mind telling me what type it is and where you purchased it from? I would greatly appreciate it!
I make apple cider vinegar with just cut up apples, including the core and the peel cut up into cubes in a gallon container with a gallon of water, (half water, half apples) cover the contents with a breathable cloth and rubber band (to prevent fruit, flies ) then I leave that for two weeks and then I filter out the apple solids cover the Apple cider again with a cloth and rubber band, and leave it for a month.
How can increase the steength of it? I mean the acidity level of it, so that it must be 5% acidity level of it??? Thanks 😊 And can i use adding sugar to raisins vinegar?
This is a great idea! How would you go about infusing herbs into it? Do you just put those into it from the beginning, or do you wait until it becomes vinegar and then let the herbs sit in it, and for how long?
Put all your herbs stuffed into a jar. Top off with distilled water or boil and cool your city water. Top off the jar with 1 inch headspace. Use 2tablespons cane sugar (if using a 1 qt jar) cover with paper towel and let it sit. Stir daily and when it stops bubbling cap it and let it sit for a month or more. When ready to use it strain it out.
@@janicemoyer854 Do you do this in a separate jar from the vinegar and then pour the liquid into the vinegar later? Also won't the solids get slimy if left in a jar for a month or more?
If you were to use an air lock how do you capture the wild yeast? I use a mother culture and cover with cheese cloth so air can get in, gases out. No bugs
Perhaps you can help me figure out what I've got. LOL @ self, I used apple scraps to make Apple Cider Vinegar. Covered with a coffee filter and put in a dark cabinet. Kept a close eye on it for a few weeks, cleaning the top edge as necessary. Then I forgot about it. It's been over 2 months now and there's a scoby floating on top. If I filter out the apple scrapes,... what do I have?
