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Scrap Fruit Punch
Scrap Fruit Vinegar
Gather scrap fruit. Citrus, stone fruit, & berries work best. If you're looking for a variety, gather over time by adding to a freezer jar or bag.
PUNCH - add fruit to a pot, cover in water, & bring to a boil before simmering. The longer the better. Strain & sweeten if needed.
VINEGAR - make sure whatever fruit you're using has juice. The natural sugar content is highest when the fruit is fully ripe. Add the fruit to a glass jar & cover with water, cover with cheesecloth, & leave in a dark but warm area. Agitate occasionally & you can add a mother to speed up fermentation.
VINEGAR FERMENTATION PHASE Over the days bubbles form & in 10-14 days an alcohol like smell should waft off.
VINEGAR ACETIC ACID PHASE Once yeasts have consumed most sugars, natural airborne bacteria develops. This will slowly convert the alcohol to acetic acid. Look for a sharp nose tingling aroma. You do not want the bacteria to colonize. Avoid sealing too soon, it will carbonate & create a mess. Pour several inches of your fermenting juice into a bottle or glass jar with a tight-fitting lid. Seal it up, then let it sit at the back of your counter for 2-3 days. Break the seal. If there was a release of carbon dioxide, return the liquid to your fermenting container and let it sit for 2-3 more weeks. Test again. When there is no release of carbon dioxide, you can safely bottle up your vinegar!
VINEGAR STORING - use glass & a swing top bottle. The vinegar will eat away at a metal canning lid.