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.