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Homemade vinegar

 
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Earlier this week, I started my first ever attempt at a batch of vinegar, too - watermelon rind vinegar! It's only been a few days, and it's already smelling vinegary! Granted, the rinds sat in the fridge for... over a week, before I had a chance to do anything with them, which may have given them enough time to start fermenting, before I even got the water and sugar in the pot with them, lol.
 
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Amy Gardener wrote:. Anticipating the potential mold, I will weigh down the pears to keep the fruit submerged



I wonder, given that vinegar fermentation and the primary fermentation stage of alcohol are both aerobic processes, whether weighing down the fruit will cause any problems. Maybe don't put all your pears in the same bucket, just in case 😁 I'm trying to make a lot of vinegar this year, so when I get to my apples and pears I'll try a batch with the fruit weighed down. It might be a handy technique.

I have to say mold generally isn't a problem though, except when I forget about the vinegar, which is easy to do when I'm out of the habit of making it and the jars are out of sight under the kitchen table, pushed back to the wall. As long as I give the jar a quick stir every day or two it's fine. So I don't think most people need to worry too much about igetting mold.
 
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Thanks to everyone contributing to this thread and keeping it alive. :)

I have lots of peels and cores from getting pie apples in the freezer and you all inspired me to try making vinegar. Figure I'll throw some apples in there too, based on what I've read here.

Does it all need to be blended or are peels small / thin enough?

And should the bucket be kept in cool / dark? Is warm better?
 
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Warmer will ferment faster. I chop mine up smallish, but not fine. But, I'm new to doing it, so... Take it with a grain of salt!
 
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