- 3 cups mashed pineapple (ripe/over-ripe, cores, fillings and trimmings)
- 9 cups water
- 2 cups refined sugar
- ½ tsp yeast
- 2 cups mother vinegar
- Prepare diluted fruit juice (one part mashed fruit to three parts water). Chop the fruit cores. Use a blender if available.
- Add water and put in a cheesecloth. Press to squeeze the juice.
- Strain juice through a cheesecloth, if necessary.
- Add sugar to the strained juice.
- Place in a casserole and pasteurize at 65°C for 20 minutes (near boiling).
- Cool and transfer in clean bottles.
- Add yeast and cover the bottles with a clean cheese cloth or paper. Tie with a rubber band. (Alcohol fermentation)
- Allow to ferment for 4 to 7 days or until no more bubbles or carbon dioxide are formed.
- Strain through a cheesecloth.
- Pasteurize again at 65°C for 20 minutes.
- Cool the alcohol.
- Add mother vinegar or starter to the alcoholic solution. (Acetic acid fermentation)
- Note: On the 14th day upon addition of the starter, the whole solution becomes mother vinegar to be used for the succeeding preparations.
- Set aside undisturbed for 1 month or until maximum acidity is obtained (3-4% acidity).
- Filter the vinegar.
- Pasteurize again at 65°C for 20 minutes. Cool the vinegar.
- Distribute in the clean sterilized bottles.
** To come up with a clear vinegar, add well beaten egg white (2 for every forty cups or 10 liters of vinegar) and heat it until coagulation of egg white takes place. The clear vinegar is obtained by filtration.