🔵 RAW Pineapple Vinegar Recipe Just Like ACV
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- Опубликовано: 4 фев 2018
- The problem with most (if not all) How to make vinegar recipe tutorials on RUclips 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: • How To Make REAL Apple...
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: • Curtido Recipe (El Sal...
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: • Making Vinegar At Home
#GlenAndFriendsCooking #LeGourmetTV #RAWVinegar #ACV
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Хобби
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What are the uses and benefits of this vinegar? I feel like i need to do this and use it.
@@MrScubajsb it can be used in place of ACV in dressings, glazes.etc. The benefit I'd in the symbiotic bacteria and yeast taking 2 tbl in a glass of water daily will help add a larger assortment of gut bacteria, the miter variety has been shown to be beneficial to the bodies ability to ward of diseases and keep the extra weight off
Glenn have you made pickles?
This is one ferment that worked great for me thre first time. Later batches whe very soft, and would like toss on hope to improve
@@richlaue awesome! Thanks so much
how many grams is 15mL of yeast? thank you.
The base recipe for Tepache (pineapple wine) can be made with only the core and peel which already has natural yeasts on it, the raw sugar and water. It makes a very tasty lower alcohol wine that can be turned into the pineapple vinegar. Saving the main fruit for other recipes and getting more for your money in the end.
I would like to see your video on that as it sounds good and simpler.
Accidentally made peach wine before.. Nectar of the Gods, I swear
Tell us more
Yes tell us more. That sounds delicious.
@@ashleyhumphries9941 Take this recipe in the video, substitute peaches for pineapple, stop the process at the "wine" stage.
Where would you get that thingy on top of lid?
Don't swear. That's not nice.
"If I wanted crap, I'd go to the grocery store and buy it." 😂😂😂 🔥 5:25
Also him: uses store bought live bacteria. Which is fine, js
@@stevenp25100 , Yes but he's buying unpasteurized apple cider vinegar with the mother not the run of the mill cheap stuff.
Finally, someone that understands the science of his craft.
Hey Glenn been a long time since I've seen this videobut I'm binge-watching all your old school microbiology based, cooking classes.. such as sourdough starter and homemade vinegars.. and it hit me that about 15 maybe 18 years ago we were repairing the sump pump in my great aunt's house she inherited from her mother.. and in the fruit cellar underneath the bottom shelf on the floor in the dirt where some gallon jugs of homemade wine the Caps were rusted but seem to be sealed and we decided to try them..!!!! Wow what a shock!! Pure vinegar very very good vinegar.. and our first clue the wine was no good was a 1/2in thick layer of jelly on the bottom of each gallon jug. As soon as we took the the lid off there was no doubt it it was red wine vinegar!! Took me about a year to use the the gallon I took home!!! Thanks for the memory I don't know if you ever see this post but cheers!!
This is amazing! Thank you for the well fleshed out information. I feel like I could do this. I'm going to start looking for a brew shop in my neighborhood to try and find yeast and bubblers
Of all the times I have watched this video, I never realized until after I already had my 2 kilos of fruit going into primary that Glen was only making a half batch on screen. I sure am glad I had a 2 gallon fermentation bucket on hand.
Thanks for the heads up. I will have t to get one of those buckets. Or at least a wide mouthed big carboy.
Very well directed/edited. Great work!
Thank you. I have so much yeast from the first time i made vinegar. This video is very helpful and informative.
Thank you so much for sharing! I actually stumbled upon this by accident after watching other food videos. However, I just received a vinegar mother and this is my first ferment of this nature, so I have been trying to quickly learn. I appreciate all of the information in this video. Your explanation of the two step process helped me understand better what is occurring in other ferments, too. I look forward to trying it soon! Also wanted to mention that if you haven't done it yet, you should consider making tepache with the pineapple peel. I haven't tried it myself yet, but I've heard it's delicious.
Yes! Would LOVE to see more vinegar making videos as well as ways you use it. I've just started with apple cider vinegar, red wine vinegar and malt vinegar. The absolute easiest and tastiest was the dark malt vinegar made from Guinness draught beer.
We'll be doing more in the coming months.
@@GlenAndFriendsCooking I love chickpea salads with lemon juice and vinegar. Could I make a vinegar out of lemons?
@@Ottawa411 I wouldn't know about lemon vinegar but you could also try moroccan preserved lemons to go in your salad... just an idea. (There's YT videos if you search)
@@GlenAndFriendsCooking I've read that heating the wine to around 158 degrees to kill the residual yeast can help prevent it from competing with the vinegar Mother and lead to cleaner vinegar--any insight in this?
Great video, now I see where I went wrong before, now I will follow your process, great work.
I'm watching this video just now. Quick tip: do not, and I cannot stress this too much, do not use pineapple vinegar in marinades. It'll turn whatever meat you're marinating into mush. Pineapple contains an enzime that extremely efficient at tenderizing meat and the only way to deactivate it is by cooking the fruit.
Papaya is also a good meat tenderizer
Thanks a lot for this useful effort 🙏🌼
I love this channel, the expainations and science are so helpful.
👍👍👍👍👍👍👍👍👍👍👍
Pay respect to the mother
omgosh im now very excited to try this your way (2 step process).... heck, could even keep some of the alcohol portion! (viola - multi products from one endeavor!)
super informative! thank u. can you mix fruit scraps in one batch, ie pineapple,mango etc?
Thank you very much for making this video. I've never made vinegar but your video makes it easy to understand. I have a tree full of Fuyu persimmons which I might use to make this too.
Many thanks for your informative video. I made my pineapple vinegar following your steps and get the best vinegar after years.🌹
This makes me want Indian pickled pineapple with green chilis. Beautiful flavor.
This is interesting thanks!
Hah! My next project, thank you so much!
Just be patient - the most important ingredient in this process is time.
Thank you for the rant about the two step fermentation process for making vinegar, it was awesome.
great tutorial and explanation, I only have one question -
Do I need to puree the fruit, or can I simply use chunks/slices?
Hi,
You are the best! I am going to make the Apple Coder vinegar as soon as my apples are ready to be picked. Thank you very much. Can you please make a video about making grape wine? I have a lot of Concord Grapes and do not know what to do with them. Thank you.
You’re absolutely right that’s the way to make it
This is the only vinegar making video that really make sense.
This is AWESOME
Thanks!
Question, is the yeast present in the pineapple pulp/yeast that you discarded still live at that point? I know it's not active due to having consumed all the sugar by that time, but if the yeast is still live, I feel like you could use the pulp/yeast mixture as a killer starter for a sweet bread.
Going to try making blueberry vinegar using this recipe as a guide
Hi Glen, Thanks for the video. This is crystal clear and I'm gonna make my own vinegar from now on. Since I don't use a lot of vinegar, how do you keep the mother in between two batches? Thanks again
i've kept a kombucha pellicle (mother-slimeglobber) in the fridge in a ziploc with a portion of the liquid after it's cultured, for qutie a few months.. I've left a culture in a jar (kombucha) as well, unattended, for months (air gap to let gas escape; room temp) it's not gone bad or dead. the fridge one didn't off-gas in the ziploc; and both were used to jump start new cultures as far as kombucha goes. quite hardy, as long as there's enough acidity & no insects get into it. hope that's helpful.
Thank you thank you I loved it you backed up what you wear doing with a sources ,! I have tried making vines on my Owen and it did not turn out good at all you was the missing key to lock on making finger 👍👍👍👍👍🤩🤩
nice video. can you use some ginger bug (for making ginger beer) instead of yeast?
uhm... Glen where's the pupusa recipe video and have you changed your process for making the curtido from the '09 video or just the vinegar?.
can i use a mix of fruit when making vinegar ??? how can i save the mother for another batch if i'm not quite ready to make it when the first batch is done ?? thanks ✌😁🖖
Super nice video ... super helpful info.
Good one... really fantastic.
what alternative do i have for beer yeast please?
Thanks for the great instructions! I’m watching this a few weeks after starting some pineapple vinegar 3 weeks back. I did not add yeast to mine. Is all lost? How would you proceed from here?
taste a spoonful of it and if it doesn't taste really sour like vinegar or spoiled, (should taste like juice) go for it. so long as your pineapple juice isn't already so acidic that it kills off the yeast you should be able to just pitch some wine yeast in, put an airlock on it and get the process started. the acetobacter is an aerobic bacteria, it will go dormant and not function without oxygen, whereas the yeast can function with or without. by adding an airlock you will be halting the vinegar process and enabling the fermentation. definitely add sugar to the pineapple juice if you haven't already; the yeast eat it up so it doesn't do anything other than produce more vinegar at the end, the type doesn't matter so long as its not a sweetener (sugar alcohol).
after the yeast has finished fermentation (stops bubbling) you may not have to add more vinegar mother to it as the acetobacter will likely just be dormant through the yeast fermentation, however it would probably be wise to add another couple spoons of mother just to be safe. good luck.
Going to try this
thank you!
Hi there , Sir! How many more days will it take if I wont use a mother vinegar? Thank you so much!
You are the best! I love your show!
Glen I would love to see your spin on Tepache! I’ve watched Brad Leone’s version hundreds of times. As a fellow Canadian we see things slightly differently!
I've made it a few times - and it turns out great... but I always end up with about 13% alc/vol. which is way high. When I've had it in Mexico it's usually 1% or less.
Love the video and the information about doing the first step without oxygen! so thank you for sharing. I wonder though, is there a way to do this without having to use the separate yeast bacteria? Could just add a couple tablespoons of wine to do the first fermentation?
Most wine, commercially available wine, won't have any viable yeast culture in it.
What do you think about using malt as your sugar and pomegranate as your base?
Incredible video, thanks for sharing. I would love to try this recipe (as well as your apple cider vinegar)
May I suggest an interesting video topic? Make 2 batches of vinegar at the same time. The first batch with your recipe, the second with the "shortcut" no-yeast method. Ferment equal amounts of time. Compare :)
I would LOVE to know the results and exactly how dramatic the difference is. I suspect it's fairly substantial, but it would be interesting to see what the actually differences are
Brilliant insights and thanks for the tip, tried it but sadly the pineapple floated (maybe my food processor did not grind it enough) and mould formed ... so sadly did not go through the first stage.. any tips? Should I stir it every few hours?? Thanks
If you have yeast actively processing the sugars there should be 0 chance for mold to grow, even if the fruit is floating, due to the anaerobic environment. Are you not airlocking the vessel during the anaerobic alcohol fermentation? You should not be stirring this mixture, it will churn itself. You shouldn't even be opening the vessel until completion. One of the greatest traits to practice with all fermentations is proper patience.
Once you get to the aceto fermentation, the pH alone should be preventing mold growth. I recommend sieving the fruit chunks out before this point like Glen has to prevent floaters. I also recommend using something with a finer mesh than typical cheesecloths, like butter muslin or a paper coffee filter.
I've fermented all sorts of things including vinegar, wine and beer. I highly recommend 2 paper coffee filter with a rubber band to keep out the fruit flies and let oxygen in. You'll never get another fly again. Love your channel, new subscriber
Hi. I am in the process of making pineapple vinegar. If I end up with a nice vinegar mother, could I use it for making other kinds of vinegar? Let’s say apple vinegar? Regards
Definitely! Just move it over to the next batch - no matter what the 'base' is.
I wish smell-o-vision was real. I love vinegars of all types and I wish I could get a whiff of the fruity tartness from the pineapple. Now I think I know what the small bits of fluff that grows in some of the vinegars are. We have some half-full bottles of various fruit-based vinegars that taste wonderful, but have become a little cloudy and have whispy bits that are probably trying to become the size of the mother you dumped out. Very cool.
Makes sense. Thank you
I've made ACV last couple of years from organic apples, but this year, I'm going for wild blackberry, plum, pear, cultivar and wild chokeberry, and wild rosehip experiments. There is too much wild stuff to harvest around where I live and I'd hate to have it go to waste. Looking forward to seeing what all these different vinegars taste like!
I make this all the time!!
So mother is like a scoby from making kombucha. Have you every thought about making some of that? Love the channel btw
My great-grandmother kept a jar of vinegar with the mother and just kept adding new vinegar as it was bought. I didn't get a chance to keep much of anything but I bought apple cider vinegar with the mother a year or so ago just for memory. I'll use it one day if it ever comes.
I’m attempting to adapt this recipe for Meyer lemon vinegar. I juiced the lemons and added beer yeast and sugar. It sat under an airlock for a week, bubbling at first and then settling with yeast at the bottom. However, the liquid doesn’t taste like alcohol, only like lemon juice. Should I still move on to the second fermentation phase or did i do something wrong?
Makes me want to dump out all of my store-bought vinegars and refill the bottles with homemade. I am new to this channel and am step 2 in the process of making the ACV, as of this morning. I'm going to get a pineapple tomorrow and try this one. Looking forward to trying all of your fermented recipes.
so if you wanted to stop at the alcohol stage could you? what would be stopping it from turning into vinegar? is it that the cloth is on top instead of a cap? also if that is the case could you just leave any alcohol out with cheese cloth on top and it would turn to vinegar?
may i know in your tip "Yeast sediment from the first batch can be poured into the next to start the alcohol fermentation" ... are you referring to the sediment after stage one @6:35 (when the liquid has turned into alcohol) or after stage two @10:12 (when its turned to vinegar) ?
So I just started a batch of this. All the pineapple solids have been pushed up by bubbles and are now almost all above the surface of the liquid somehow. Do I have any mold issues to contend with? Should I be opening and stiring it?
Glenn, by chance do you know what the acidity level/PH of the end product of your vinegar is?
It says in a recipe I found on the net, that after 8 days the acidity is 4% but will rise higher as time goes by.
What if I don't have that glass thing you put on the jar cover? How I know the step 1 is done? Should I open the lid once in a while? Will it make the lid "blow (I don't know the right word, English is not my 1st language)" and fly?
If I already started making my ACV (or pineapple but not in my case) by cutting up apples and leaving it to ferment in water with some sugar and previous ACV, can I still cap it to let it turn to alcohol first? Mine has been going for 3 weeks but still very sweet and a jelly has been forming.
AMAZING
I have a passion for the homemade natural vinegar and you are pushing me forward in this way
Do you have a good recipe for rice vinegar?
Sorry we haven't made that yet.
@@GlenAndFriendsCooking
Never mind
Thank you any way
I am allergic to apples so I’ve been looking for a substitute to use in recipes where rice or wine vinegars wouldn’t be as good. Pineapple vinegar sounds really deli meat would give me the fruity flavor that so many recipes need. So thank you.
I’ve thought about making pear vinegar but I’m not sure if it would have enough acid to be similar to apple cider vinegar. I guess I’ll just have to do some experiments and find out.
Oh wow 😊 I'll definitely try this. #subscribed
Hi good information. How i reduce sugar in palsamic vinegar
What can I use if I do not have access to those yeasts? Can I forgo the yeast and just let it ferment naturally? Thanks
Wonder if you could make sweet bread from that leftover yeast mix
Can you use the sediment in the first part of processing as yeast to make bread?
Yes, but each kind of yeast produce a diferent taste profile, and the beer or wine yeast produce a bread that may have a singular taste, not to everyone liking, I have tried with beer, and dislike the result, by the other hand, part of the sediment is fermented pineaplee pulp, high in fiber, but I don't know how it will affect the baking process.
I made this, left it for 12 weeks and didnt seem to get a mother growing. I strained it on 12 weeks because it started smelling quite strongly suddenly, tastes quite unique to me
Would coffee filter be better than cheese cloth?
Can I still making it without the mother pineapple cv? Or should I use Bragg ACV for the mother?
As long as it's unfiltered and unpasturised, it should have the acetobacter in it.
Do you need to be as particular with sanitization, the same as you do for beer making?
Also, can you use table sugar or Belgian candi sugar instead of unrefined cane sugar?
Any sugar works - you're just feeding the yeast. As for sanitisation, you don't need to be as strict as beer, but it's always a good policy to do so if you want consistent results.
how much sugar per gallon & is there a way to save the mother for like a month or 2 instead of having to use it right away ??? thanks
Thank you 🙏
I made banana vinegar and good too
Crystal Huynh how!?
Was it good? What does it taste best with? Very interesting!~
Excellent video.plz make coconut vinegar video
Nice done, Im giving you one more name for that cane or palm sugar : sucu klenku meaning sugar block curacao
or, in Colombia, common to all farmsteads, "panela", straight from sugar cane pressing, and formed into cubes by boiling...ruclips.net/video/ewtlYZKpUBI/видео.html
Thanks this what I was looking for on top of that you a Source to back up the fact or point I tried Putting Cider vinegar with the mother didn’t work thank you thank you
Is it possible to replace the raw cane sugar with honey? Thanks again
if i used the blender method for making apple cider vinegar, would i have to peel the apples or leave them with the skin on?
If I'm already making kombucha at home, can I use some of the kombucha pellicle, liquid & sediment, to jump start the ferment>alcohol process? is that a fair replacement for the wine/beer yeasts?
Which type of East is this ?
In my country we just use beckary item east so what can I do?
A question about the sugar- can I use regular granulated sugar instead? I’m wanting to make this, but that special sugar is a bit more expensive and I can’t find it everywhere. Granulated white sugar would be easier and cheaper to use. Help me out before I waste my pineapple please
Very interesting. I have made apple cider vinegar before from apples from my own tree before. I have also made fruit wines, so I have champagne yeast on hand. I’ve also made my own probiotic drinks with and ginger bug, and Mexican pineapple tepache. Never thought to make pineapple vinegar, but I’m definitely going to try this recipe.
Ok, I’ve got my batch started now and I’m definitely going to try the cabbage salad recipe. I put the rinds in with the puréed fruit as well. Turns out I have to learn how to make pupusas to go with it to. I wonder if Glen ever makes them for his friends... Seems like a good party food to share with guests.
Ive made wine with bread yeast is that bad health wise or does it only affect the flavor
It will only give a different flavour - no difference health wise.
Hi, thanks for the video. Could we use the Kombucha scoby to make (fruit) vinegar (either in the first or second fermentation)? I have made Kombucha and left it for so long that it tastes just like vinegar, so I reason that we could. Would you know anything regarding that? Also, I believe you answered (to a comment below) that we could use bread yeast for the first fermentation, is that right? I would prefer to use bread yeast since I have a lot of it.
Kombucha scoby and Vinegar mother are two different things - though the syntrophic nature of Koimbucha scoby may sometimes contain an Acetobacter component. If you want to make vinegar; use vinegar mother.
@@GlenAndFriendsCooking Thank you so much for your prompt reply. Vinegar mother it is then!
I want to make loquat vinegar. I'm not sure if I should chop it or puree? Iti s a soft fruit so I'm thinking chopped is fine.
Watched about 10 videos...doing it your way!
Can I Juice the pineapple instead of blending it, then add the cane sugar?
i added bread in it cut it to small pieces cause i dont have other yeast and what about adding sourdough to it since it also has yeast ?
I will probably never need or want to make pineapple vinegar (or any vinegar) yet I still watched this.
there's a drink that's a little similar to this called "tepache" that you might like. It's a live culture fermented beverage vaguely similar to low alcohol beer
Yup LatinAmerica drink. This called Chicha in El Salvador.
Great video! Why do you dilute the pineapple purée? Could you just add more purée for a stronger tasting vinegar?
Can you compost the left over pulp/yeast sludge?
yes - definitely.
Is it okay to use bottles with metal lids for storing the end product?
Can I buy the yeast at the grocery? Do cranberries have enough sugar on their own or should I add sugar in the wine making step?
Store in fridge or pantry? Water bath can, or what? Thanks.
What’s the name of the stopper that you use? Can I use just a normal wine stopper in the market?
What kind of beer yeast do you use