2lbfruit scrap from juicing, etc skins, seeds, etc
2Tablespoonsliving vinegar such as apple cider, or vinegar from a previous batch
2qts water
Sweetening
1cups sugar, honey or maple syrup or to taste
Instructions
Fermentation
Mix all ingredients, stir well to dissolve the sugar and put into a container, such as a plastic food tub, gallon water jug, bucket, etc.
Cover the lid with cheesecloth, secure with twine or a rubber band, and leave out at room temperature, stirring as often as you can remember (I use a wooden spoon).
After 1 month, strain out the solids, then pour the mixture into a half-gallon mason jar. Cover with cheesecloth and continue fermenting for another month or so, until the vinegar is good and strong. When it tastes sour like regular vinegar to you, screw a lid on the jar and store.
If you forget to strain the solids out after one month, don't worry! It will turn out just fine and will have no effect on the success of the vinegar provided the vinegar is still allowed to respire and has access to air.
During the process, if you get fruit flies which are annoying but will not harm the finished product refer to my trouble shooting tips in this post.
Sweetening (optional)
Sweeten the finished vinegar by whisking in honey, maple syrup, or sugar to taste. Start with ½ cup of sweetener per quart of vinegar. Some add a splash of brandy too.
Heat the sweetened vinegar until hot but not boiling. Cool and store in a container with a tight fitting lid at room temperature for up to two months, or refrigerated for long term storage.