what I have is a pineapple but what I
really want is pineapple vinegar and
watch out there will be ranting everyone
today we are making pineapple vinegar
something that isn't easily found here
where we live but I really need it all
the time to make curtido and you can
find the curtido recipe elsewhere on our
Channel and so it's really simple I mean
you start with a pineapple actually you
start with a chunk of this and this is
known by a bunch of different names
depending on where it's from and and
where you buy it but it is essentially
unrefined cane sugar and I'm just gonna
throw that in the Blendtec so pineapple
vinegar the process of making vinegar is
fairly simple it's a multi-step process
first you need yeast in an anaerobic
environment to create alcohol and then
you put it in an aerobic environment and
a different type of microbe creates
acetic acid and that's the acetobacter
and there's I mean there's several
different yeasts and there's several
several different bacteria that do this
job so as you can see I'm not really
trying to peel this and make it look
nice I just wanna get the peel off and
then I'm just gonna chop this up and
stick all of this into the blender to
give a nice puree
okay so that gives us four cups of
pineapple puree put that into this big
mason jar and to that you want to add
about half as much again water I'm using
distilled water you can use distilled
water or filtered water or spring water
you just don't want to use North
American tap water because it has been
it's undergone a process to make sure
that it kills all the microbes and you
know you don't want to kill all the
microbes in this situation because the
microbes are what we really want so
let's give that a bit of a swirl get it
all and it goes if you've been watching
our brewing channel you know that that
we've been brewing beer so this is just
beer yeast and you could use beer yeast
wine nice champagne yeast and I'm just
going to sprinkle a little bit in but
tablespoon
and then give that a bit of a stir and
this is where I'm going to be different
than everyone else at this point every
other tutorial tells you to pour in a
little bit of raw vinegar or vinegar
mother into this container and then
cover it with a piece of cheesecloth
stick it over there on the counter and
leave it for four or five weeks five
weeks six weeks whatever until you get
vinegar and you will get vinegar for
sure you'll get vinegar but like I said
earlier this is a multi-step process so
first we need to turn this into alcohol
which is an anaerobic process so just
like making beer wine we put a cap on
with an airlock the yeast will start
creating alcohol and co2 the co2 will
drive all of the oxygen out through this
airlock one-way valve and it will bubble
for probably four or five days until
we've created alcohol and that's the
process we're gonna go through next and
then for all of you sort of you know
doubting Thomases out there who are
saying but I do it the other way and I
get great vinegar um yeah you probably
do get vinegar is it great I don't know
could it be better
yeah it definitely could be so this is
US Department of Agriculture farmer's
bulletin number fourteen twenty four
published in 1924 and it's called the
making of vinegar in the home and on the
farm and if we go to page twenty one
causes of failure the chief causes of
failure and making vinegar are one the
use of material having too low of sugar
content we've got a smallish pineapple
weighed about a kilogram and about 150
grams of raw sugar so we've got plenty
of sugar in this container number two
failure to recognize the fact that the
making of vinegar involves two distinct
fermentations alcoholic and acetic
and that the first must be completed
before the second begins which means you
really have to do this as a two-step
process if you want to make fantastic
tasting vinegar and if you're making it
at home because you want to make great
vinegar then why not take the time to do
it properly if I want a crap I go to the
grocery store and buy it so this is what
we're gonna do I'll put a little bit of
water in this we'll come back to it in a
couple of days I'll show you how much
it's bubbling and then a week from now
we'll we'll move on to the next step so
here we are five or six days later the
yeast have consumed all of the sugar
that they're going to there's no
activity in the airlock which means
they're finished their job I suspect
based on knowing what I know from
brewing beer that we have probably five
to seven percent alcohol by volume here
and this next step could be done
completely in this mason jar smells
really good but I'm going to strain out
the solids personal preference you don't
have to into another container and so
essentially what we have here is
pineapple wine and since the word
vinegar comes from the French for sour
wine we are now just going to sour the
wine and so what's left here is
pineapple pulp and yeast and I just we
don't need that
just going to get rid of that and what
we have here smells fantastic clean
spoon give it a taste
yeah pineapple wine tastes pretty good
so if you already make vinegar then why
are you watching this video but if
you're already making vinegar you just
take a little bit of the mother that you
already have and you put it in here and
the next step is in the presence of
oxygen if you don't have vinegar mother
you can just put a piece of cheesecloth
over it
leave it on the counter and you know
what the acetobacter or the bacteria
that we really want in here is
everywhere and it will naturally sort of
gravitate take over and start converting
the alcohol to acetic acid which works
takes a little bit longer and you don't
know which acetobacter is going to take
hold and sometimes the ones that take
hold aren't as tasty as you might like
so I have unpasteurized unfiltered cider
vinegar it has the mother in it so it
has the acetobacter that we're looking
for and I'm just going to inoculate this
so a couple tablespoons will get the
whole process going and put some
cheesecloth over it because you don't
want any flies or fruit flies or other
insects getting into it plastic band and
that will sit on our counter for another
five or six days and we'll give it a
taste and see how it is and so best like
plants about eight weeks have gone by
this is definitely vinegar you can
really smell it a couple of notes the
cheesecloth
I used holes were big enough that some
fruit flies still manage to get inside
you can see them in there and this isn't
very much vinegar not much at all so the
growth of the mother on top isn't very
thick and I don't make vinegar often
enough that I'm too worried about saving
it from one time to the next like I
don't I know a lot of people make
vinegar
and when they get to this point they've
already got the next batch ready to go
and they just transfer the mother over
and they get this really nice thick mat
of the mother it's sort of a rubbery
almost a latex type feeling and they
just move it from one jug to the next
and that's great if you use that much
vinegar that's what you're going to end
up doing and so you're gonna save this
mother and put it into the next batch
immediately and you will eventually grow
something that is fantastic I'm going to
use a fine mesh coffee strainer because
I don't want the lumps of mother in the
jar there will still be a lot of live
bacteria that transfers over because the
bacteria obviously is smaller than the
mesh on this coffee filter so here we go
oh you can see the mother drop out there
and there's sediment on the bottom I'm
gonna leave that behind I don't really
want that so this is the mother not sure
if you can see it wait let me
there so that's the mother and if you
were going from Baxter batch you would
just take that yeah a little bit slimy
but you know you could just pick that up
and drop it into your next batch let's
give this a taste tasting spoon
oh yeah that's good
we're gonna make some really good
curtido with this hmm I would um strong
I would highly recommend that everyone
try this at home at least once and see
how it works out there's something about
making stuff in your own kitchen that is
just amazing whoops
making a mess so there you have it
thanks for stopping by hope to see you
again soon
you
