The problem with most (if not all) How to make raw unpasturised vinegar recipe tutorials on Youtube is that they miss the point that the bacteria that makes vinegar needs alcohol, oxygen, and a relatively sugar free environment.
But the yeast that makes the alcohol needs a high sugar low oxygen environment…
So you first have to allow the yeast to ferment the sugar into alcohol with an airlock so that an anaerobic environment can form. Once the yeast has converted the sugar to alcohol (3-7 days) you can add the vinegar mother (bacteria) and start the aerobic conversion of alcohol to acetic acid.
The method everyone else shows you – makes ‘vinegar’ but a very low quality apple cider vinegar that doesn’t taste as good as it should. Nor will it have the good qualities that everyone is looking for.
This is a method that you could use to make any – ANY – fruit based vinegar. You could sub in pineapple, orange, peach, grape, grapefruit, etc, etc… You could even use fruit scraps left over from other baking or cooking projects. It’s simple if you do it right – you get the idea.
You are making it at home – why not make the best raw unpasturised apple cider vinegar that you can?
For more information look up: U.S. Dept of Agriculture Farmers Bulletin #1424 (from 1924) “Making Vinegar in the Home and on the Farm” for a full explanation of how to make ACV.
Our Make Vinegar At Home Playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hSJLtQ3pBUrYSSfJmfTsgv1
Our Pineapple Vinegar Recipe Video: https://youtu.be/bxH9tL78r6g
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