How to Make Vinegar from Squash

Procedure:

  1. Wash the core and peelings, add three parts water for every part of the core and peelings.
  2. Boil for 15 minutes. Strain.
  3. Add 1-1/4 cup sugar for every 4 cups of liquid mixture.
  4. Boil again for 20 minutes.
  5. Transfer into a container, add 1 tsp. yeast.
  6. Allow to ferment for 7 days until it reaches an alcohol content of 8%.
  7. Decant the alcohol solution slowly so as to separate the precipitate from the alcohol solution.
  8. Add 1 cup vinegar starter for every 4 cups of the alcoholic solution.
  9. Allow to ferment for 15-20 days. Acidity of the solution is 6-7% as compared to commercial brands of 4%.

source: elgu2.ncc.gov.ph

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