Article - How To Make Homemade Vinegar

[TWP]

Good instructions, simple to follow.

http://prepperswill.com/make-homemade-vinegar/

There are several methods given in this article, some starting with wine or beer, others from raw fruit.  Use what you have available.

DO NOTE the warning about testing for vinegar strength using a Ph meter or Ph test strips.  This is particularly important if you are attempting to sterilize something using vinegar.

Also note the use of commercial yeast.  It is not well described in the article, but does work.  You can find more information online about this.

[edit] canna spel rite

[230gr]

If you do not have (or don't want to use) the honey or sugar to raise your alcohol = acetic acid to the 5%. Apple skins and cores may not get this level. However you have options.

 
The boiling point of acetic acid is 244.6 °F while the boiling point of water is 212°F.  If you have a still, you can boil vinegar / water mix to remove some of the water and increase and concentration of acetic acid content. This is not an zoetrope so as the distilling vapor rises from 212°F toward 244.6 °F you will begin to lose some of your acetic acid content.

Alternatively, you are freezing out acetic acid, which has a melting point of 62.6oF. You can freezer out and filter it to give you very concentrated acetic acid.  Cool vinegar and keep the temperature below 60.8oF degrees and above 41oF and fish out acetic acid “ice” and re-dilute it to the % you want.