🔵 RAW Pineapple Vinegar Recipe Just Like ACV
what I have is a pineapple but what Ireally want is pineapple vinegar and
watch out there will be ranting everyonetoday we are making pineapple vinegar
something that isn't easily found herewhere we live but I really need it all
the time to make curtido and you canfind the curtido recipe elsewhere on our
Channel and so it's really simple I meanyou start with a pineapple actually you
start with a chunk of this and this isknown by a bunch of different names
depending on where it's from and andwhere you buy it but it is essentially
unrefined cane sugar and I'm just gonnathrow that in the Blendtec so pineapple
vinegar the process of making vinegar isfairly simple it's a multi-step process
first you need yeast in an anaerobicenvironment to create alcohol and then
you put it in an aerobic environment anda different type of microbe creates
acetic acid and that's the acetobacterand there's I mean there's several
different yeasts and there's severalseveral different bacteria that do this
job so as you can see I'm not reallytrying to peel this and make it look
nice I just wanna get the peel off andthen I'm just gonna chop this up and
stick all of this into the blender togive a nice puree
okay so that gives us four cups of
pineapple puree put that into this bigmason jar and to that you want to add
about half as much again water I'm usingdistilled water you can use distilled
water or filtered water or spring wateryou just don't want to use North
American tap water because it has beenit's undergone a process to make sure
that it kills all the microbes and youknow you don't want to kill all the
microbes in this situation because themicrobes are what we really want so
let's give that a bit of a swirl get itall and it goes if you've been watching
our brewing channel you know that thatwe've been brewing beer so this is just
beer yeast and you could use beer yeastwine nice champagne yeast and I'm just
going to sprinkle a little bit in buttablespoon
and then give that a bit of a stir andthis is where I'm going to be different
than everyone else at this point everyother tutorial tells you to pour in a
little bit of raw vinegar or vinegarmother into this container and then
cover it with a piece of cheeseclothstick it over there on the counter and
leave it for four or five weeks fiveweeks six weeks whatever until you get
vinegar and you will get vinegar forsure you'll get vinegar but like I said
earlier this is a multi-step process sofirst we need to turn this into alcohol
which is an anaerobic process so justlike making beer wine we put a cap on
with an airlock the yeast will startcreating alcohol and co2 the co2 will
drive all of the oxygen out through thisairlock one-way valve and it will bubble
for probably four or five days untilwe've created alcohol and that's the
process we're gonna go through next andthen for all of you sort of you know
doubting Thomases out there who aresaying but I do it the other way and I
get great vinegar um yeah you probablydo get vinegar is it great I don't know
could it be betteryeah it definitely could be so this is
US Department of Agriculture farmer'sbulletin number fourteen twenty four
published in 1924 and it's called themaking of vinegar in the home and on the
farm and if we go to page twenty onecauses of failure the chief causes of
failure and making vinegar are one theuse of material having too low of sugar
content we've got a smallish pineappleweighed about a kilogram and about 150
grams of raw sugar so we've got plentyof sugar in this container number two
failure to recognize the fact that themaking of vinegar involves two distinct
fermentations alcoholic and aceticand that the first must be completed
before the second begins which means youreally have to do this as a two-step
process if you want to make fantastictasting vinegar and if you're making it
at home because you want to make greatvinegar then why not take the time to do
it properly if I want a crap I go to thegrocery store and buy it so this is what
we're gonna do I'll put a little bit ofwater in this we'll come back to it in a
couple of days I'll show you how muchit's bubbling and then a week from now
we'll we'll move on to the next step sohere we are five or six days later the
yeast have consumed all of the sugarthat they're going to there's no
activity in the airlock which meansthey're finished their job I suspect
based on knowing what I know frombrewing beer that we have probably five
to seven percent alcohol by volume hereand this next step could be done
completely in this mason jar smellsreally good but I'm going to strain out
the solids personal preference you don'thave to into another container and so
essentially what we have here ispineapple wine and since the word
vinegar comes from the French for sourwine we are now just going to sour the
wine and so what's left here ispineapple pulp and yeast and I just we
don't need thatjust going to get rid of that and what
we have here smells fantastic cleanspoon give it a taste
yeah pineapple wine tastes pretty goodso if you already make vinegar then why
are you watching this video but ifyou're already making vinegar you just
take a little bit of the mother that youalready have and you put it in here and
the next step is in the presence ofoxygen if you don't have vinegar mother
you can just put a piece of cheeseclothover it
leave it on the counter and you knowwhat the acetobacter or the bacteria
that we really want in here iseverywhere and it will naturally sort of
gravitate take over and start convertingthe alcohol to acetic acid which works
takes a little bit longer and you don'tknow which acetobacter is going to take
hold and sometimes the ones that takehold aren't as tasty as you might like
so I have unpasteurized unfiltered cidervinegar it has the mother in it so it
has the acetobacter that we're lookingfor and I'm just going to inoculate this
so a couple tablespoons will get thewhole process going and put some
cheesecloth over it because you don'twant any flies or fruit flies or other
insects getting into it plastic band andthat will sit on our counter for another
five or six days and we'll give it ataste and see how it is and so best like
plants about eight weeks have gone bythis is definitely vinegar you can
really smell it a couple of notes thecheesecloth
I used holes were big enough that somefruit flies still manage to get inside
you can see them in there and this isn'tvery much vinegar not much at all so the
growth of the mother on top isn't verythick and I don't make vinegar often
enough that I'm too worried about savingit from one time to the next like I
don't I know a lot of people makevinegar
and when they get to this point they'vealready got the next batch ready to go
and they just transfer the mother overand they get this really nice thick mat
of the mother it's sort of a rubberyalmost a latex type feeling and they
just move it from one jug to the nextand that's great if you use that much
vinegar that's what you're going to endup doing and so you're gonna save this
mother and put it into the next batchimmediately and you will eventually grow
something that is fantastic I'm going touse a fine mesh coffee strainer because
I don't want the lumps of mother in thejar there will still be a lot of live
bacteria that transfers over because thebacteria obviously is smaller than the
mesh on this coffee filter so here we gooh you can see the mother drop out there
and there's sediment on the bottom I'mgonna leave that behind I don't really
want that so this is the mother not sureif you can see it wait let me
there so that's the mother and if youwere going from Baxter batch you would
just take that yeah a little bit slimybut you know you could just pick that up
and drop it into your next batch let'sgive this a taste tasting spoon
oh yeah that's goodwe're gonna make some really good
curtido with this hmm I would um strongI would highly recommend that everyone
try this at home at least once and seehow it works out there's something about
making stuff in your own kitchen that isjust amazing whoops
making a mess so there you have itthanks for stopping by hope to see you
again soon
you
The problem with most (if not all) How to make vinegar recipe tutorials on Youtube is that they don't do it right. They miss the point that the bacteria that makes vinegar needs alcohol, oxygen, and a relatively sugar free environment. But the yeast that makes the alcohol needs a high sugar low oxygen environment... Our Apple Cider Vinegar Recipe: https://youtu.be/Y-Cn1u8qiKE So you first have to allow the yeast to ferment the sugar into alcohol with an airlock so that an anaerobic environment can form. Once the yeast has converted the sugar to alcohol (3-7 days) you can add the vinegar mother (bacteria) and start the aerobic conversion of alcohol to acetic acid. The method everyone else shows you - makes 'vinegar' but a very low quality vinegar that doesn't taste as good as it should. Nor will it have the good qualities that everyone is looking for. This is a method that you could use to make any - ANY - fruit based vinegar. You could sub in apple for Apple Cider Vinegar (ACV), orange, peach, grape, grapefruit, etc, etc… You could even use fruit scraps left over from other baking or cooking projects. It's simple if you do it right - you get the idea. Ingredients: 250g raw cane sugar (like jaggery) 1 Pineapple (about 2Kg) 500 mL distilled or spring water 15 mL beer, wine, or champagne yeast 30 mL raw vinegar or vinegar mother ****You could use 2Kg of ANY fruit*** Method: Place the jaggery in the blender. Cut off the outer skin of the pineapple, no ned to be perfect. Rough chop the pineapple and place in the blender. Pureé the ingredients and then add the water. Pour the mixture into a clean / sanitised jar with a lid and airlock. Leave on the kitchen counter at room temp for 5-7 days, while the yeast converts the sugar to alcohol. Remove the airlock and - if desired - strain out the solids and transfer to a clean wide mouth container. Stir in the raw vinegar or mother, cover with cheesecloth and leave on the counter for another 5-6 weeks (or longer if you want). Strain out the ‘mother’ that has developed and use it for your next batch. Use this in our Curtido recipe: https://youtu.be/q-i2Fe59i8Q Tips: - Yeast sediment from the first batch can be poured into the next to start the alcohol fermentation. - The mother will develop over multiple acetic fermentations and can be used almost endlessly if cared for. For more information look up: U.S. Dept of Agriculture Farmers Bulletin #1424 (from 1924) "Making Vinegar in the Home and on the Farm" for a full explanation of how to make ACV. Our Make Vinegar At Home Playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hSJLtQ3pBUrYSSfJmfTsgv1 #GlenAndFriendsCooking #LeGourmetTV #RAWVinegar #ACV #GlenAndFriendsCooking #LeGourmetTV #LeGourmetTVRecipes Glen & Friends Cooking Glen And Friends Cooking #GlenCooking #GlenCooks -~-~~-~~~-~~-~- Please watch: "🔵 How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking" BEST LUNCH EVER!!! https://www.youtube.com/watch?v=8dsEXbjfc_I -~-~~-~~~-~~-~- Check out the ‘Merch’ in our TeeSpring store- T-Shirts, Mugs and more: https://teespring.com/stores/glen-friends-cooking Please consider donating through PayPal to help us continue creating quality content: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=HL5HK9B6HX9AG&source=url