I should try doing this again. It didn't work right for me.
5 gallon bucket, 3 gallons of water, sugar, some AC vinegar if you have it. The scraps from apples for this batch was what was left of 40 very large apples, after peeling/coring/slicing, using the slices for dehydrating. Stir it every day for 2 weeks, cover with a towel, strain, stir once a week.I should try doing this again. It didn't work right for me.
Volume wise, I'd use 1/3 of it for apple scrapes, the rest is liquid. So if you are doing this in a 1 qt jar, you'd only use 1 to 1 and 1/2 cups of apple scrap squashed into the bottom of the jar. Once you add liquid the apple scraps go all over of course. You might only get 2-3 cups of vinegar after straining the apple scrap out of it.How tightly does one shove the apple scraps into the jar? DH helped and I think he shoved them into the jar too tightly. Do you think that is likely the reason mine failed. We were only making one jar. We don't use apples a lot.
I've had my pickles over flow in the past, so now, when on the counter, I always put something under the jars to catch the overflow.Tonight, at 12 hours, it was already starting to overflow. There had been 3/4th's inch of space in it, but with fermenting it will expand, sending liquid onto the counter. I cleaned it up and refrigerated it.
Have any of you kept the mother's for using in future fermenting projects? If I refrigerated it, I'm sure it would slow down and be useful for a while. I'm not sure how long that would work.
I'll find out in December. It's so starchy, like potatoes, people make some kind of alcohol w/potatoes and it has no potato taste or smell so I'm hoping the same with the vinegar and bananas.I've never done banana vinegar. How strong of a banana flavor / smell is there?
Vodka!!!I'll find out in December. It's so starchy, like potatoes, people make some kind of alcohol w/potatoes and it has no potato taste or smell so I'm hoping the same with the vinegar and bananas.
Or Poitin if you're Irish!Vodka!!!