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I finally found the nerve to clean out my first vinegar-from-scratch experiment. I did not expect actual vinegar—but here it is.


I recently mentioned persimmon vinegar, dismissively, because my half gallon jar of seeds, skins and water looked and smelled disgusting right at that moment. Egged on by a fearless niece and ol’ Google, I had stirred water into the persimmon pomace (the left behinds) after squeezing the pulp from some extremely late harvest persimmons. I covered the jar with a small square of butter muslin, fastened it with a rubber band, and left that whole thing alone for about 10 weeks. I did not do all this.

Nevermind. Vinegar happens. I scraped away mold this morning, expecting I’d be throwing the whole mess away, but immediately I smelled vinegar! I made vinegar from pretty much nothing, people! Who knows where this may lead?

A couple of notes, for those interested in trying this at home:

  • You can use any kind of fruit scraps. Here’s useful guidance.

  • I strained the liquid from my jar through doubled butter muslin, and then I brought that to a boil, pasteurizing it. I probably won’t do this in the future.

  • This vinegar does not taste like persimmons. Its mild, light taste reminds me most of rice vinegar.

  • You can make homemade vinegar in many other ways. Here’s some advice on that.

That’s all I know! Let me know if you make vinegar yourself.

Rona RobertsComment