Pineapple Vinegar

Tangy….yes please! Making your own vinegar is actually a fairly straight forward process. It essentially the same process as making wine, but allow for exposure to oxygen. So, you ferment a simple wine, then the acetic acid bacteria (acetobacter) consumes ethanol and oxygen to produce acetic acid, which gives vinegar its characteristic sour taste.

Now, you can just take a normal wine, usually diluted with water to get the alcohol level to around 6% (higher alcohol levels will slow down the process) and then introduce vinegar mother. Then you just whip some air into the mix and place it barely covered for a couple of weeks. Pineapple, however has a distinct advantage since it actually contains naturally occurring acetobacter. So, when you add it to a sugar solution, and ferment where oxygen can be introduced, then the acetic acid starts producing very rapidly all on its own. Once it hits the desired level of sourness, you can pasteurize it by bringing it to 155 in a pot, which will stop the conversion. Also, there isn’t a super immediate need to go out and buy a bunch of pineapples to get the amount you need. I’ve just collected the pineapple cores over a week or two freezing them (just eating the rest as usual). Acetobacter will survive freezing for short durations.

I would say that this solution also contains citric and malic acid that are also present in the pineapple. So, it can be REALLY tart. You may find that you might choose add a little water to calm it down a bit befor bottling.

Supplies Needed:

1 Gallon Jar (perhaps an ex pickle jar?)

1 Square Cheesecloth

1 Rubber Band

1 Mesh Strainer

1 Coffee Filter

2 Cups Sugar of Choice of Choice

2 Quarts Water

Cut Cores of 4 Pineapples

1 tsp Champagne Yeast (Red Star brand is pretty good, but you’ll only need a little)

Production:

1. In a heavy bottomed pot, bring the water to a boil and add sugar.

2. Whisk well to dissolve, then allow to cool to room temperature.

3. Place pineapple in the bottom of the jar and top with cooled sugar liquid. (Don’t use it hot!!)

4. Add yeast, and whisk vigorously to incorporate as much air as you can.

5. Cover with cheesecloth and secure with the rubber band or twine. This will prevent vinegar flies from entering the solution.

6. Place the jar in a room temp dark place for about 2 weeks. Check every couple of days until you smell a pretty distinct vinegar smell.

Finishing:

1. Remove the pineapple with a set of tongs.

2. Strain mixture through a strainer lined with cheesecloth into a large bowl.

3. Bottle into desired container, then store refrigerated for up to about 6 months.

4. If you want to store shelf stable, simply bring the strained mixture back to a simmer, allow to cool, and then bottle.