Steps in the
preparation of
vinegar fermentation
A. To prepare the juice
1. Pass fruit or vegetable through a fruit grinder.
2. Mix an equal volume of water with the combined
volumes of fruit/vegetable (1:1)
3. Boil the mixture or solution until the pulps, cores,
peelings, and trimming become soft.
A. To prepare the
juice
4. Crush and press the boiled pulps, core,
peelings, and trimmings through cheesecloth
(“cacha”)
and collect the diluted juice in a glass or clay
container.
5. Add one (1) cup of sugar to every 1 liter of
juice.
B. To ferment the
juice (Alcoholic
Fermentation)
1. Add 1/8 to ¼ teaspoon dry yeast to every
1 000 ml of the tested juice. Hydrate the
yeast in a
small amount of juice, and then add to the
whole quantity to be used. Mixed thoroughly.
B. To ferment the
juice (Alcoholic
Fermentation)
2. Transfer solution in a well – covered clay or glass
container and put a cloth over it to prevent
contamination.
3. Let stand from 1 to 2 weeks until the gas formation
has ceased or there are no more bubbles
formed in the solution. This shows that alcoholic
fermentation is complete.
C. To transform into
vinegar (Acetic Acid
Fermentation)
1. Decant or separate the clear liquid from
sediment.
2. Strain the liquid through clean cheesecloth to
remove the yeast and other solid materials.
3. Heat the alcoholic liquid at 65˚C for 20 minutes.
Allow cooling.
C. To transform into
vinegar (Acetic Acid
Fermentation)
4. To every four parts of clear liquid add 1 part of
unpasteurized mother vinegar or starter. You can
use apple cider as a substitute for mother vinegar. Mix
thoroughly.
5. Cover the container with a cloth very well to exclude or
prevent insects from coming in.
6. Set aside undisturbed for a month until maximum
sourness is attained.
D. To filter
1. Filter paper
1. Filter paper or cloth in a funnel over a
bottle.
2. Pour clear vinegar through the filter into
the bottle.
E. To
pasteurize
1. Place the bottle in a kettle half-filled
with water and heat for 20 minutes to kill
microorganism
2. Removed bottle from the kettle and
allow cooling.
3. Seal or cover bottle. The vinegar is
ready to use
Pasteurization
• is a process of heating to kill
pathogenic bacteria to make the food
• safe to eat. The process is named
after Louis Pasteur.
Helpful Hints:
• Avoid “stuck fermentation” which occurs if you add vinegar to fruit
extract because it interferes with the yeast fermenting actions and
results in weak vinegar.
• If the wine has high alcohol content, subsequently it will also
result in a high acetic acid transformation, to attain this add more
sugar but make sure that sugar concentration should not be more
than 20%.
• The fermentation will proceed and increase the alcohol content
Methods of Preparing Fruits for
Vinegar Making
•
Vinegar from Coco Water
•Vinegar from Fresh Fruits
Vinegar from Coco Water
• This is the vinegar made by using coconut water
as fermenting material. A large volume of coconut
water is thrown away as waste from making copra.
This should be saved and utilized for making vinegar.
• Coconut water contains the necessary ingredients
like natural sugar and enzymes that are needed
to activate yeast and bacteria.
Vinegar from Coco Water
• Fermentation, the suggested sugar is 15%. To
achieve this, the addition of sugar is necessary.
Fermentation gives 6% of content alcohol and 6%
acidity.
• Alcohol fermentation is brief about a week or less.
About 10% of the alcohol to be fermented into
Vinegar from Fresh Fruit
• Juicy fruits like pineapple, citrus, tomatoes are
maybe grated or pressed using a hammer mill
• type grinder. Partial alcoholic fermentation of the
fruit juice must be provided because yeast
produces ethanol and when exposed to air and
light it will be oxidized by acetic acid bacteria
resulting sugar liberations and called “acetic acid
spoilage” and that is being accompanied by an
increase of acetic acid.
Vinegar from Fresh Fruit
• Orange and pineapple peeling
can be used for vinegar
manufacturing.
• The pulp is removed from its peel
prior to fermentation.
