172grams¾ cup plus 1 Tablespoon previous fruit vinegar, or apple cider vinegar with live cultures
184grams¾ cup plus 2 Tablespoons 80 proof vodka
1lb2 packed cups fruit scrap from cooking, juicing, etc
50grams¼ cup sugar
Instructions
Combine all ingredients in a 2 quart sized container, cover with cheesecloth, and allow to ferment for 2 weeks at room temperature, stirring as often as you can remember (I use a wooden spoon).
After two weeks, strain the vinegar and allow to continue fermenting, still covered with cloth, until you like the flavor, a month or two.
When you're pleased with the flavor, and you can't taste any sweetness in the vinegar anymore, put it into jars and seal, then store in a cool dark place.