While winemakers have to really work to prevent the alcohol from turning to vinegar, we’ll just sit by and let those little hardworking probiotic microbes go to work. If you happen to live in a Northern climate and keep your house a bit cooler, you can read more about fermenting in cold climates.) When is Homemade Fruit Vinegar Finished?

If you have amounts that fall in between full cups of juice, just estimate the amount of sugar to add. It doesn't have to be exact.

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Because DIY fruit vinegar relies on these natural, airborne yeast and bacteria, it’s very important that you leave your juice to ferment in temperatures that are conducive to the growth of these organisms.

The first step in the vinegar making process is to harvest your fruit or berries of choice when they are fully ripe. Natural sugars are most concentrated at this point and will make a stronger vinegar, with a richer flavor profile. Isn't it wonderful to receive an attractive bottle of something homemade? Well, your fruit vinegar is perfect for bottling into fancy bottles and giving as gifts! Last year I gave away bottles of Homemade Vanilla Extract---they were a hit! 3) Salad Dressings, Dips, and SaucesThis post is written by Autumn Keim, the talented writer, and inspiring homesteader behind the blog A Traditional Life. All you need to do is pop the clean cherries into jars (no need to pit them), cover them with the vinegar solution, and leave them to soak. I love this because I don't have to deal with my cherries right in the busy middle of harvest season - I can leave them for a few weeks and turn them into delicious cherry shrub later when I have a some moments of spare time. If you want an extra special luxurious cherry chutney, go for a cherry balsamic vinegar. Your chutney will have that wow factor! Historically, vinegar making equipment was simple and based on common household items that every homestead had available. Fruit wants to ferment into alcohol, and vinegar bacteria will “sour” the ferment unless you take active steps to stop them. Do nothing, and vinegar more or less happens (most of the time).

It is a good source of antioxidants, which can help protect the body from the damage caused by free radicals. I like to make things as easy and simple as possible when I do things. Time is of the essence, after all. And I'll be honest: I'm a bit lazy in the kitchen. Pitting, peeling, etc. are tasks I really wish I had some help with around here. So here are my easy and simple directions for making fruit vinegar--I don't think you'll find an easier set of directions!Fill a clean, quart-sized mason jar with sour cherries, pressing them down lightly as you go - not enough to burst the cherries, but just enough to compress them a bit and fit in as many cherries as you can. So, why spending so much when infusing vinegar involves so little work and money. I've tried countless recipes until now and we loved them all (or almost all). Wild garlic, elderflower, raspberry, blueberry, chili, pepper, herbs... I've infused so many bottles of vinegar over the years, I cannot even remember them all. Natural, airborne yeasts are responsible for the first stage of fermentation. Yes, they already exist in your home and were also present on the skin of your fruit! Once frozen, remove the cap and invert the frozen liquid over a “catcher” container, i.e., a larger-mouthed jar or bottle. Since acetic acid (the stuff that makes vinegar, vinegar) freezes at a lower temperature than water, you are removing the vinegar from the water, i.e., distilling the vinegar, Allow to sit at room temperature and shortly, you will see drips from the frozen container. In time, the color of the frozen mixture will change, as if two layers: white at the top (water) darker at the bottom (vinegar). Cover with a cloth or cheesecloth and rubber band. You want air circulating as your vinegar ferments. This is an aerobic (requiring oxygen) type of fermentation. 5) Stir Daily, Week One

Vinegar: This cherry version uses white wine vinegar. You could also make it with white balsamic vinegar. There are two fermenting phases your fruit juice must go through before it turns to vinegar. The first is referred to as the “alcohol” phase, while the second is referred to as the “acetic acid” phase. Let me walk you through them both! Phase 1: Alcohol Phase

Every year, our fruit starts coming ripe in the orchard and planters starting in June! Cherries, strawberries, grapes, apples, pears, and plums. Elderberries come ripe in the fall! Use as a base for vinaigrettes and salad dressings. Combine oil, vinegar, salt and pepper (usually 3 parts oil to 1 part vinegar) and a a couple tablespoons of cherry shrub. Or stir some cherry shrub into mayonnaise to make a dressing or dip. For ease of use and to avoid evaporation, you should bottle up your fruit vinegar once it has finished fermenting. Trouble is, it’s not always easy to tell when it has finished! If you seal it up too soon, the liquid will carbonate, resulting in a bubbly mess when you break the seal. If there was a release of carbon dioxide, it hasn’t yet finished working! Return the liquid to your fermenting container and let it sit for 2-3 more weeks. Test again.