How to Make Fruit Vinegar

Step 1

Stage OnePour fruit juice into a glass container (quart sized Mason jar up to a gallon).

Step 2

Cover the container with a breathable cloth.

Step 3

Keep your juice at temperatures ranging from 60 to 80 degrees Fahrenheit, 16 to 27 Celsius for three to six weeks You should see bubbles on the side of the jar during this time.

Step 4

Stage TwoYour juice is close to going through the alcohol phase. Once that's dying back, there is a group of bacteria that come in called Acetobactor bacteria. They take the alcohol and transform that into acetic acid, which is your vinegar product.It will take about three to six times longer than the first phase of fermentation for you to fully finish working and transforming all the alcohol to acetic acid and to have fully formed homemade vinegar.