How to Make Vinegar from Coconut Water


  • 3 liters coconut water
  • 1/4 tsp. yeast
  • 2-1/4 cups white sugar
  • 1 liter mother vinegar(starter)


  1. Collect coconut water and strain through a clean cheesecloth.
  2. Dissolve the sugar in coconut water.
  3. Pasteurize the mixture for 20 minutes at 65 °C.
  4. Cool and transfer the mixture into sterilized gallons or containers.
  5. Add yeast. Cover tightly and allow to ferment for 4-7 days.
  6. Slowly decant the alcoholic mixture and heat further for 20 minutes at 65 °C.
  7. Add the starter and set aside undisturbed for a month or until maximum acidity is attained.


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