Making Vinegar??

Wanting to try making persimmon vinegar from persimmons (either fresh or dried) I think dried might work better. I have made vinegar from apple and pear peelings but have yet to try any others.
Would it work in the same manner but adding the fruit to the water when boiling it so the fruit would soften? Also would it be a good idea to add a starter from another vinegar batch-though different type? Or would adding a mother be problematic since it is not the same fruit?

Any recipes I have found for persimmon vinegar involved ground wheat and we do not eat that right now but I would really like to have another vinegar option.

Any input is appreciated

Far as I know, vinegar of any kind is pretty much he same process. I've made it from apple juice, honey water, and birch syrup solution; they all worked fine. It doesn't seem like the mother would be an issue, acetobacter feeds on alcohol and excretes acetic acid.

Thank you for the info, I really appreciate it, I will update with my results later .

Amanda Hightower wrote:Wanting to try making persimmon vinegar from persimmons (either fresh or dried) I think dried might work better. I have made vinegar from apple and pear peelings but have yet to try any others.
Would it work in the same manner but adding the fruit to the water when boiling it so the fruit would soften? Also would it be a good idea to add a starter from another vinegar batch-though different type? Or would adding a mother be problematic since it is not the same fruit?

Any recipes I have found for persimmon vinegar involved ground wheat and we do not eat that right now but I would really like to have another vinegar option.

Any input is appreciated

Amanda, I'm curious if your persimmon vinegar worked? We have a bumper crop often and could always use more ideas.

Amanda Hightower wrote:Wanting to try making persimmon vinegar from persimmons (either fresh or dried) I think dried might work better. I have made vinegar from apple and pear peelings but have yet to try any others.
Would it work in the same manner but adding the fruit to the water when boiling it so the fruit would soften? Also would it be a good idea to add a starter from another vinegar batch-though different type? Or would adding a mother be problematic since it is not the same fruit?

Any recipes I have found for persimmon vinegar involved ground wheat and we do not eat that right now but I would really like to have another vinegar option.

Any input is appreciated

fermenting fruit is rotten fruit.  The resulting liquid is the vinegar.  I have fermented apples cut into quarters and found that doing so causes them to soften up during the ferment, thus releasing their coveted juice.  Since we have apple orchards I have always noticed that an apple in the open on the ground completely ferments, there is never any question about them being hard and unfermented because they make the best bombs during and apple fight, just ask my brothers; Paul, Willie, Andrew, and Matt. I have only run into the issue of hard fermented fruit when making vinegar.  The fruit is still fermented but not broken down completely.  These particular gems are really tasty too.  Try one some time next time you make ACV.  I said all this to say I don't think you need to cook the persimmons, just cut them into quarters and let nature do the rest.  You should keep in mind that stirring the pot or bucket at least once a week hastens the result by allowing oxygen in, otherwise it is a months' long wait if you don't stir.  I stir the pots or bucket simply by pouring from one into a fresh bucket or pot.  You should make sure there are no critters or other undesirables in your clean buckets or pots, I don't think they necessarily have to be sterile, just clean.  So after pouring from one pot or bucket into the other rinse the one you emptied and store it upside down until the next week; this keeps the creepy crawlies out.  I also use a piece of clean oak firewood to stir instead of pour, I find that I can't fill the buckets or pots all the way without dumping some of the mix out during the stir, so I don't fill them all the way, that's why I went to pouring from one to another, I can keep them full this way.  Decanting is another topic.  I installed a simple brewer's valve with a stainless steel pot scrubber on the inside to keep apple skins and other tidbits from clogging the valve.  I then put the bucket on a table with an empty container beneath the spout and open the flood gate.  I then take one of the other buckets full of fermented goodness and use it as a press on the other bucket.  It takes a couple of days per bucket to decant this way but it results in minimal pulp in the ACV.  The pulp goes to my local mule deer visitors, see attached pics, who really gobble this goodness up.  We used to give boxes of "windfall" apples to our milk cows and they gobbled them up too, including the rotten ones.  As it turns out, ACV is really good for ruminants, especially the moo moos when you are milking them.