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Making Vinegar??

 
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Wanting to try making persimmon vinegar from persimmons (either fresh or dried) I think dried might work better. I have made vinegar from apple and pear peelings but have yet to try any others.
Would it work in the same manner but adding the fruit to the water when boiling it so the fruit would soften? Also would it be a good idea to add a starter from another vinegar batch-though different type? Or would adding a mother be problematic since it is not the same fruit?

Any recipes I have found for persimmon vinegar involved ground wheat and we do not eat that right now but I would really like to have another vinegar option.

Any input is appreciated

 
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Location: Fairbanks, Alaska
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Far as I know, vinegar of any kind is pretty much he same process. I've made it from apple juice, honey water, and birch syrup solution; they all worked fine. It doesn't seem like the mother would be an issue, acetobacter feeds on alcohol and excretes acetic acid.
 
Amanda Hightower
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Thank you for the info, I really appreciate it, I will update with my results later .
 
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Location: Ozarks zone 7 alluvial,black,deep clay/loam with few rocks, wonderful creek bottom!
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Amanda Hightower wrote:Wanting to try making persimmon vinegar from persimmons (either fresh or dried) I think dried might work better. I have made vinegar from apple and pear peelings but have yet to try any others.
Would it work in the same manner but adding the fruit to the water when boiling it so the fruit would soften? Also would it be a good idea to add a starter from another vinegar batch-though different type? Or would adding a mother be problematic since it is not the same fruit?

Any recipes I have found for persimmon vinegar involved ground wheat and we do not eat that right now but I would really like to have another vinegar option.

Any input is appreciated



Amanda, I'm curious if your persimmon vinegar worked? We have a bumper crop often and could always use more ideas.
 
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