Remember before I went to MO and I canned the pears that I got from the folks who weren’t harvesting their pears?
Because I was leaving to go to MO and knew Vince didn’t want to mess with my vinegar brewing operations, I stuck the peelings and cores in a bag and froze them. This week I got them out and started my vinegar.
Once the vinegar is completely made, I’ll give directions on how to do it . . start to finish. You don’t have to have large amounts of fruit to make homemade scrap vinegar. If you’re wanting to make apple scrap vinegar, and you aren’t peeling massive amounts of apples, you can freeze the peelings, bad stuff you cut out and cores, til you get enough to make a batch of vinegar, or you can simply put the peelings from a few apples or pears or any tart fruit, into a jar and add the sugar/water to get the brew started.
I had hoped to be able to use my big plastic bucket but ended up needing to use the crock because the plastic bucket wasn’t big enough to have the head space needed. The crock is a bit hard for me to handle, especially when full, and I don’t want to break it but I’ll get Vince to help me when it’s time to dump it.
This was started Wednesday so here it is two days into the brew process.
Here’s a closeup so you can hopefully see the bubbles being produced by the fermentation.
It is progressing nicely and my house smells like fruit vinegar. I suppose it could be worse but I miss my basement when it comes time for doing things like this.