( Please see the sections on "Hints" and Conversion Tables
Home Made Vinegar
Home made vinegar is fairly simple to make. Place peelings
and cores of apples, pears, grape hulls or peaches into a wide mouthed jar or
stone crock. Wash carefully. Cover with cold water, and keep in a warm place,
well covered, adding fresh peelings from time to time. Use over-ripe but not
spoiled fruit. The scum that forms on the top is the "Mother" or
vinegar plant that makes the vinegar. The process will take 4 to 6 weeks or even
longer depending on how strong you want your vinegar. When the vinegar tastes
sufficiently strong , strain first through a colander and then through a
cheesecloth bag. Bottle and seal.
process of time applies except you just pour the wine you want to use into a
wide mouthed jar, cover with about three pieces of cheesecloth so no dust and
insects can get in and wait.
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