This site regularly receives request from readers and commenters on how to make things that can be a good livelihood projects. Yesterday, one reader had a request on steps in making vinegar from coconut water. Luckily I found the resources how, not only from coconuter water but from different sources as well.
VINEGAR PRODUCTION 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.
VINEGAR FROM RICE WASHINGS
Materials: White sugar and Yeast
1. Strain the second rice washing in a clean cloth.
2. For every cup of rice water, put 3/4 cup white sugar. Stir well to dissolve the sugar.
3. Cook this in a double boiler for 20 minutes. Cool.
4. Transfer in a gallon or jar.
5. Add 1/4 teaspoon yeast for every 4 cups rice water.
6. Allow to ferment in 4-7 days or until bubbles disappear.
7. Age the vinegar in a jar or demijohn. Set it aside for a month or until the desired acidity is attained.
8. Filter and boil in a double boiler before bottling.
9. If a clear vinegar is desired, put 2 beaten eggwhites for every 40 cups vinegar and filter.
VINEGAR FROM PINEAPPLE JUICE
Vinegar can be made from ripe, over ripe or bruised pineapples or even from the peelings.
1. Mash the ripe pineapple or parts, add 3 parts water to every one part pineapple.
2. Filter in double muslin cloth.
3. Add 1-½ kilo sugar for every 9 liters filtered juice.
4. Boil in low fire (65°C for 20 minutes), cool.
5. Pour into demijohns or ceramic or enamel containers, add 2 tsp. Fleischmanns yeast.
6. Cover with clean muslin cloth or put loose stopper covered with cotton.
7. Set aside for 4-7 days until bubbles disappear.
8. Filter in clean muslin to remove residues.
9. Boil again at 65°C for 20 minutes. Cool.
10. Add 2 liters vinegar starter (or very strong vinegar).
11. Fill the containers, leave it for a month or until the desired acidity is attained.
12. Filter the vinegar and cook in double boiler (65°C) so as to avoid growth of microorganisms.
13. Transfer to suitable containers. If a clear vinegar is desired, add 2 beaten egg whites for every 10 liters vinegar solution. Heat until the whites coagulate. Filter.
VINEGAR FROM BANANA PEELINGS
Materials: For every kilo of banana peels (cavendish or saba), add:
- 3/4 cups sugar
- 1/4 cups ammonium sulfite
- vinegar starter (or very strong vinegar)
- bakers yeast
1. Boil the peelings in 4 cups water.
2. Remove the water, filter in muslin cloth.
3. Add the ammonium sulfite and sugar. Cool.
4. Add a pinch of bakers yeast.
5. Allow to ferment for 8 days. Its alcohol content will be 9%-10%.
6. Add a cup of vinegar starter and set the mixture aside.
7. Allow to ferment for 27 days. At this time, its alcohol content will be about 4%-6%.
8. Allow the mixtures to ferment further in bottles.
VINEGAR FROM SQUASH
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%.
CHEAP SOURCE OF VINEGAR
A student from the Panobo Provincial High School (Dean Cabote), as early as 1977, had proven that the stalk of the coconut leaves could yield vinegar. Just as the coconut blossoms can yield tuba because of the elements present in them, so also would the stalk, as the same nutrients are present in the same tree.
1. Cut fresh stalks, slice into sizes 10 cm. wide and ½ cm. thick, about 10 pieces.
2. Boil these in 1 liter water for 10 minutes, cool until lukewarm.
3. Add 10 grams white sugar (about 2 tbsp.) and 3 grams yeast (about 1 tsp.).
4. Transfer them in a jar and cover with muslin cloth until fermented.
5. After 2 weeks, strain and cook in a double boiler for about 10 minutes.
6. The 800 grams that will remain will be as sour and as aromatic as a 6-week-old vinegar from tuba.
DIFFERENT USES OF VINEGAR
According to researchers, vinegar is used, not only for food but for many other uses as well, such as:
1. To avoid much absorption of oil, put a teaspoon of vinegar in oil when frying.
2. So as to keep potatoes from blackening before boiling, put some drops of vinegar in the boiling water.
3. When cooking eggs out of its shell, put a teaspoon of vinegar in the water so that the egg white will not scatter.
4. To keep the grains of rice whole (and not splitting), put a teaspoon of vinegar in the water when cooking.
5. A teaspoon of vinegar hastens the tenderizing of meat during cooking.
1. To remove odor from bottles or jars, rinse them with water containing a small amount vinegar.
2. When dirty clothes are soaked in warm vinegar, perspiration stains will disappear.
3. Stains of scorching from ironing can be removed if the garment will be washed with vinegar water.
4. A teaspoon of vinegar added to rinsing water for nylon stockings will retain its elasticity.
5. A teaspoon of vinegar in a pint of varnish gives gloss to the varnish.
6. The smell of paint in a room can be removed by putting a small saucer of vinegar in the room.
source: elgu2.ncc.gov.ph, picture from www.asianwok.com