pineapple vinegar 
SqueakyClean
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About 2 months ago, I blended some fresh ripe pineapple up with raw apple cider vinegar, about 50/50 proportions. I let it sit in a mason jar with a paper towel over the mouth, held on by a rubber band. I would stir it every day for the 1st two weeks, and then I would stir it occasionally. Lately I didn't stir it for a while. It had formed a thick mother.
So, today I strained the vinegar back into the blender, threw out the pulp, and blended in some more ripe pineapple, and then put it back in jar. I had taken the mother out ahead of time and then put it back in.
How long do you think it will take until this vinegar is finished? Another 2 or 3 months? Or like a YEAR?
Input?- Re: pineapple vinegar carol2004
18 y
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This is a reply to # 773,995In the NT recipe she just uses the skin and core with filtered water, oregano, red chile flakes and whey and only sets for 36 hours.
But here are a few prepared more like you are doing:
http://www.elca.org/countrypackets/el-salvador/recipe.html (the coleslaw sounds good too)
http://www1.excite.com/home/food_n_drink/globaldest_overview/0,15463,503,00.html
might have to scroll down
http://209.157.67.146/side-dishes/vinegars/00/rec0008.html
http://www.astray.com/recipes/?show=Pineapple%20vinegar (other vinegars also)
http://www.starchefs.com/features/aphrodisiacs/volume_08/html/oysters_j_deche...
Methods seem to vary. This is on my list to do, sounds yummy!- Re: pineapple vinegar SqueakyClean
18 y
2,038
Lugol’s Iodine Free S&H
J.Crow’s® Lugol’s Iodine Solution. Restore lost reserves.
Original Dr. Hulda Clark
Hulda Clark Cleanses
This is a reply to # 774,030Thanks for the links!
Yes, I looked at the NT recipe, but I don't think you can make REAL vinegar in 36 hours. It may be preserved, but real vinegar takes longer than 2 days.
Some of those did sound pretty similar, and they only took 6-14 days. So I guess I'm on track. I only have 1 mason jar of this vinegar going, which isn't much, if you think about it. Once I know what I'm doing, I guess I'll make 2 or 3 jars all at once. One of these years I might just do a small barrel, that seems like the real way to go.
Following the recipes, I might try adding different things to some future batches, like chile peppers or some rapadura.
I do have a jar of rosemary vinegar going, too. It is about 2 parts apple cider vinegar, 1 part fresh pineapple blended into it (like my pineapple vinegar but less pineapple) and several handfuls of fresh rosemary, including some rosemary blossoms. I just cut them up into short chunks.
I feel good about having grow a significant mother. Now I think my vinegars will be okay. It smells really good. And I feel confident that this vinegar will be truly alive (I guess the Bragg is raw and alive but somehow... not as much so as my own at home!)
- Re: pineapple vinegar SqueakyClean
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- Re: pineapple vinegar finallyfaith
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Lugol’s Iodine Free S&H
J.Crow’s® Lugol’s Iodine Solution. Restore lost reserves.
Original Dr. Hulda Clark
Hulda Clark Cleanses
This is a reply to # 773,995well, i am no expert here, but i think the real question is the level of acidity you want. if i blend acv and pineapple and leave sit for 36 hours, it IS real vinegar. however, the acetic acid content is not nearly as high as that of the pure acv. the longer you let it sit, the higher the acetic acid content will be. so i guess it just depends on how you like your vinegar, by that i mean what level of acetic acid content do you prefer? i do believe that bragg's is something like 5% acid level??
sure does sound good tho!!!- Re: pineapple vinegar SqueakyClean
18 y
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Free S&H.Restore lost reserves.J.CROW’S®Lugol’s Iodine Solut...
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Wormwood, Clove, Clarkia, Turmeric, Epsom Salt, Uva Ursi, Goldenr...
- For long-term... schlüggell
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This is a reply to # 774,184You will get better results using an airlock, after the initial air exposure of 4-8 weeks of vinegar ferment...also you will want to halt the acetification process by heating/filtering and then adding 1T 80-proof Vodka per gallon.
Also, if you use an old sherry cask, or well smoked new oak barrel, you could make your Balsamico-style vinegar. The modern way is to add oak chips to the vinegar.
Whatever you do DON't use any metal utensils when making/working vinegar - you can get away with a good quality Stainless - but best is old-school wood, glass, and stoneware...
Also a hydrometer and Acid Test kit from a winemakers supply will allow you to repeat favourite results.- Thanks! n/m SqueakyClean 18 y 1,685
- Re: For long-term... finallyfaith
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This is a reply to # 774,359so the vinegar needs to be exposed to the air to ferment properly? it won't ferment at all if you just add the acv and pineapple together and put them in a mason jar with closed lid on it?
won't it get moldy if you expose it to the air for a long period?- There are two main ways to make vine... schlüggell
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This is a reply to # 775,510The way I described above and the method desribed above.
Though I've never used Pineapple juice - its possible that it may act funny.
All methods require oxidation for the acidification process...bear in mind that there is a drastic difference in in vinegar production methods for the home experimenter and what one needs to do to produce consistent batches for sale.
- There are two main ways to make vine... schlüggell
18 y
1,896
- For long-term... schlüggell
18 y
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- Re: pineapple vinegar SqueakyClean
18 y
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- Re: pineapple vinegar carol2004
18 y
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