The problem with most (if not all) How to make vinegar recipe tutorials on Youtube is that they don't do it right. They miss the point that the bacteria that makes vinegar needs alcohol, oxygen, and a relatively sugar free environment. But the yeast that makes the alcohol needs a high sugar low oxygen environment... Our Apple Cider Vinegar Recipe: https://youtu.be/Y-Cn1u8qiKESo you first have to allow the yeast to ferment the sugar into alcohol with an airlock so that an anaerobic environment can form. Once the yeast has converted the sugar to alcohol (3-7 days) you can add the vinegar mother (bacteria) and start the aerobic conversion of alcohol to acetic acid.The method everyone else shows you - makes 'vinegar' but a very low quality vinegar that doesn't taste as good as it should. Nor will it have the good qualities that everyone is looking for. This is a method that you could use to make any - ANY - fruit based vinegar. You could sub in apple for Apple Cider Vinegar (ACV), orange, peach, grape, grapefruit, etc, etc… You could even use fruit scraps left over from other baking or cooking projects. It's simple if you do it right - you get the idea.Ingredients:250g raw cane sugar (like jaggery)1 Pineapple (about 2Kg)500 mL distilled or spring water15 mL beer, wine, or champagne yeast30 mL raw vinegar or vinegar mother****You could use 2Kg of ANY fruit***Method:Place the jaggery in the blender.Cut off the outer skin of the pineapple, no ned to be perfect.Rough chop the pineapple and place in the blender.Pureé the ingredients and then add the water.Pour the mixture into a clean / sanitised jar with a lid and airlock.Leave on the kitchen counter at room temp for 5-7 days, while the yeast converts the sugar to alcohol.Remove the airlock and - if desired - strain out the solids and transfer to a clean wide mouth container.Stir in the raw vinegar or mother, cover with cheesecloth and leave on the counter for another 5-6 weeks (or longer if you want).Strain out the ‘mother’ that has developed and use it for your next batch.Use this in our Curtido recipe: https://youtu.be/q-i2Fe59i8QTips:- Yeast sediment from the first batch can be poured into the next to start the alcohol fermentation.- The mother will develop over multiple acetic fermentations and can be used almost endlessly if cared for.For more information look up: U.S. Dept of Agriculture Farmers Bulletin #1424 (from 1924) "Making Vinegar in the Home and on the Farm" for a full explanation of how to make ACV.Our Make Vinegar At Home Playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hSJLtQ3pBUrYSSfJmfTsgv1#GlenAndFriendsCooking #LeGourmetTV #RAWVinegar #ACV#GlenAndFriendsCooking #LeGourmetTV #LeGourmetTVRecipes Glen & Friends Cooking Glen And Friends Cooking #GlenCooking #GlenCooks-~-~~-~~~-~~-~-Please watch: "
