How to Make Vinegar from Scratch

by Kaitlynn Fenley

My easy fermented fruit vinegar recipe requires only three ingredients: fruit, sugar and water. This is the perfect recipe to use up fruit scraps, overripe fruit, and any fruit you have in abundance. You can use this recipe to make homemade apple cider vinegar, apple scrap vinegar, berry vinegar, and more!

How do You Make Vinegar?

Vinegar is made via a two-part fermentation process. First, yeast consuming sugars within fruits and grains and produce alcohol; this is known as alcoholic fermentation.

Second, acetic acid bacteria consume the alcohol from step one and convert it into acetic acid. Once all the alcohol is metabolized by bacteria and converted into acetic acid, you have vinegar.

To make vinegar at home, you first essentially make wild fermented fruit wine, and then that wine turns to vinegar!

You can see in this image that the vinegar mother has formed.
It is the floaty white pieces in between the apples.

How to Make Vinegar from Fruit

It is so easy to make vinegar from fruit. You only need three ingredients: fruit, sugar, and water. It helps if you have some raw apple cider vinegar with the mother as a starter, but it is not necessary.

You can use pretty much any type of fruit to make vinegar. I suggest sticking to high fructose fruits and staying away from high-sorbitol fruits. These are two types of fermentable sugars found in fruits, and high sorbitol fruits tend to cause kahm yeast.

These are my favorite fruits to use:

To make vinegar from fruit, you just need a good bit of whatever fruit you want to use, water, and some organic cane sugar. You also need a large glass jar.

For this recipe, I suggest a gallon glass jar and a cloth cover with a rubber band. You have to use a cloth lid when making vinegar because acetic acid bacteria require oxygen to convert alcohol into acetic acid. I usually make cloth lids for fermentation by cutting up old t-shirts.

How to Make Apple Cider Vinegar

There is a slight difference between apple cider vinegar and apple scrap vinegar. The recipe in this blog post is more similar to an apple scrap vinegar, even though I use the whole fruit and not just scraps.

In order to make “true” apple cider vinegar, you need to first make apple cider, and then change that apple cider into vinegar.

Here’s my blog recipe for making apple cider at home. Once you make apple cider, you can turn it into vinegar by adding a vinegar mother and covering with a cloth lid. It should take about 4 to 6 weeks to turn the apple cider into vinegar.

I think my recipe (below) is easier and more functional for making vinegar at home. It’s definitely easier than going through the whole process of making cider first.

It is slightly less acidic than apple cider vinegar, but still delicious. Plus, this method is applicable to many types of fruit or mixes of fruits.

What is a Homemade Vinegar Mother?

Vinegar “with the mother” is another name for raw vinegar containing all the microbes from the brewing process. So, think of the mother as microbial cultures. Vinegar mothers form cloudy floating pieces within the vinegar and a SCOBY on the surface.

A vinegar mother SCOBY looks similar to a kombucha SCOBY but is often lighter with varying textures. Vinegar mothers in homemade vinegar are always unique. No two will look exactly the same because the wild microbes from fruit scraps will be slightly different across batches.

You can use the vinegar mother SCOBY from your first batch of vinegar to culture the next batch of vinegar.

Homemade Apple Cider Vinegar

I still call the vinegar I make using this recipe “apple cider vinegar” when I make it with apples. It tastes almost exactly like the ACV I buy at trader Joe’s, and I bottle it in recycled apple cider vinegar bottles from the store.

The keys to remember when making ACV or any fruit vinegar at home:

  1. Stir the vinegar once daily. Remove the cloth lid, give it a good stir, replace the lid and repeat daily until you strain the vinegar.
  2. You must use a breathable cloth lid. The microbes involved in vinegar production require oxygen to convert alcohol to acetic acid.
  3. Use a clean glass container. It is best to use glass when fermenting acidic vinegar. Clean your equipment well before getting started.

What do you use fruit vinegar for?

I use my homemade fruit vinegar in any recipe where I would use store-bought vinegar. Since fruit varies in sugar content depending on ripeness, the acidity of each person’s vinegar will vary a bit depending on the fruit used.

It may or may not be adequate for pickling and canning pickles. To make a strongly acidic vinegar, you can use more sugar and use fruits high in fructose, like mangoes.

You can also test the pH with a pH strip to see if it is good for pickling/canning. Vinegar that is safe to use in pickling recipes should be approximately 2.4 pH (about 5% acidity).

Here are my favorite ways to use homemade vinegar:

  • for homemade salad dressing
  • with homemade bone broth
  • in heirloom culturing recipes like this fermented cherry tomatoes recipe
  • in mineral-rich hydrating drinks (I like to mix a tablespoon of fruit vinegar into a quart of water with a splash of coconut water, orange juice and a pinch of sea salt for a homemade hydrating “gatorade”)
  • I love using my fruit vinegar to make Fermented Pickle de Gallo.

How to Make Vinegar from Scratch

My easy fermented fruit vinegar recipe requires only three ingredients: fruit, sugar and water. This is the perfect recipe to use up fruit scraps and overripe fruit. You can use this recipe to make homemade apple cider vinegar, apple scrap vinegar, berry vinegar, and more!

  • Author: Kaitlynn Fenley
  • Prep Time: 10 minutes
  • fermentation time: 9 weeks
  • Total Time: 1512 hours 10 minutes
  • Yield: 1 gallon
  • Category: Vinegar
  • Method: Fermentation


  • 6 cups of fruit*
  • 255 grams of organic cane sugar
  • Water
  • 3 tablespoons raw apple cider vinegar with the mother
  • 1 gallon glass jar
  • cloth covering
  • rubber band


  1. Please read the recipe notes.
  2. Chop the fruit into small chunks.
  3. Add the sugar and apples (or other fruit) to a 1-gallon glass jar.
  4. Add water to the jar until full.
  5. Add in a few tablespoons of raw apple cider vinegar with the mother. This helps establish a good microbial community, and while it isn’t absolutely necessary to add I highly recommend it. If you’ve made vinegar before and have a vinegar mother, you can add it.
  6. Stir the mixture until all the sugar is dissolved.
  7. Place a cloth lid on the jar and secure with a rubber band.
  8. Stir the mixture once or twice a day and allow to ferment at room temperature for three weeks. Don’t forget to stir it. I like to just do it first thing in the morning each day.
  9. You should notice the mixture bubble within one week.
  10. After three weeks of fermentation, strain out all the fruit pieces, replace the cloth lid and allow the mixture to ferment for 6 more weeks.
  11. You will notice a vinegar mother form on the surface (it looks like a kombucha SCOBY but is very light in color). You can keep this to start your next batch of fruit vinegar.
  12. After fermentation, bottle the vinegar and seal it with a solid lid. Store at room temperature in your pantry.


  • you can use any of your favorite fruits in this recipe. High fructose and fructan fruits tend to make the best vinegar. See a list of my favorite fruits above the recipe card.
  • Vinegar works best with a starter culture. While it is possible to make vinegar without it, adding a vinegar mother or raw apple cider vinegar with the mother to the mixture ensures success. If you have a kombucha SCOBY or raw kombucha, you can sub for that with good results.
  • For very strong vinegar, you can also add about a teaspoon of packaged cider yeast to the mixture.

Keywords: vinegar, apple cider, fruit

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag on Instagram

You may also like

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


KOBI ENG July 18, 2022 - 2:43 am

Hi Kaitlynn,
In terms of cleaning equipment and ingredients, I have two questions:
1. How do you sterilize big jar for making sauerkraut ? ( I usually rinse it with boiling water, rinse it again with cold water, rinse third time with medical alcohol 70°C and scrub it with clean towel )
2. Should I boil the water and let it cool down before making Sauerkraut?

Thank you Kaitlynn! Truly grateful to find your unique among most of misleading and unscientific posts on the Internet! ( Recently, I just commented on your post of Water Kefir 🙂 )

Ms Clare Huggett July 21, 2022 - 8:19 am

Fantastic well explained recipe thank you. Can I use this for making things like homemade dill pickles or isn’t it acidic enough? If not can I make a more acidic one as would like to do the whole process myself

Kaitlynn Fenley July 21, 2022 - 8:49 am

Since fruit varies in sugar content depending on ripeness, the acidity of each person’s vinegar will vary a bit depending on the fruit used. It may or may not be adequate for canning pickles. To make a strongly acidic vinegar you can use more sugar, and use fruits high in fructose, like mangoes. You can also test the pH with a pH strip to see if it is good for pickling. Vinegar that is safe to use in pickling recipes should be approximately 2.4 pH (about 5% acidity).

Chelsea Pastula July 25, 2022 - 2:09 pm

Hi Kaitlyn! For step 9, do you continue to stir once daily throughout the next 6 weeks of fermentation? Thanks for sharing!

Kaitlynn Fenley July 25, 2022 - 2:38 pm

Hi there! Once the fruit is strained off, you no longer have to stir it daily.

icy July 27, 2022 - 7:06 am

thank you for the recipe! 🙂

In turkey we usually stir it until all the fruit sinks (app 3 weeks) then we let it sit with the fruit for another 4-6 weeks than strain and again let it sit for 1 week then add a little bit of salt and bottle it.

I was wondering what is the difference between these two different recipes..thank you <3

Kaitlynn Fenley July 27, 2022 - 8:02 am

Either method is fine and results in good vinegar. I’ve made it before as you describe, leaving the fruit in after it sinks and it came out great. I don’t add salt to vinegar, but you can if you want.

Ding August 3, 2022 - 6:26 am

Miss Kaitlyn,
When the sealed bottle of vinegar is stored at room temperature, will it not continue to ferment if not sterilized?
Thank you.

Kaitlynn Fenley August 3, 2022 - 8:36 am

The microbes in vinegar fermentation are aerobic (they require oxygen to ferment). So when you put the vinegar in a sealed bottle with a solid lid, fermentation halts.

Ding August 4, 2022 - 12:21 pm

Ms Kaitlynn,
Thank you so much for your reply. So that’s why when I left my finished pineapple and dark beer vinegars in their jars with breathable covers (as advised by an online source) they developed multiple “scobys” and eventually got molds and putrid smells and had to be discarded. I am now encouraged to try and make vinegar again. Many thanks.

Ding August 3, 2022 - 7:12 am

Ms Kaitlynn,
Re my previous comment, I meant pasteurized, not sterilized! So sorry.

Nechamah pascal August 8, 2022 - 9:49 am

Is there any way to do this without sugar as I am not allowed to have sugar

Kaitlynn Fenley August 8, 2022 - 10:04 am

No, sugar is necessary to the process.

Mariaelena Jara October 8, 2022 - 7:42 am

Hi Kaitlynn. I’ve made vinagre with apples a couple of times with results improving every time. But in my last batch I completely forgot to add the sugar, and was tempted to discard it, but then decided not to. So in week 2 I added sugar just in case, like 3 spoonfuls, and let it sit and continued the process. When the time came to finish the process I had no faith in it and It came out the best vinegar ever! I doubt I’ll ever get one as good as that one!
Cheers from Santiago, Chile.

Crysta Pogue September 7, 2022 - 4:38 pm

Hello, wondering if you could help me trouble shoot something? I made up a gallon of this and forgot to stir for a few days. Just took the cloth cover off to stir and there is mold growing at the top of the jar. I’m assuming it’s no longer safe to use? Would that have happened because I forgot to stir or is it from another cause? Just want to confirm before I start the whole process again! Thanks so much!!

Kaitlynn Fenley September 8, 2022 - 10:55 am

The mold definitely grew because you did not stir it. It is no longer safe. The stirring is not optional, It prevents mold and it introduces oxygen to the mix so that acetic acid bacteria can grow and form a vinegar mother.

Crysta Pogue September 8, 2022 - 9:21 pm

Thank you for your response! That’s what I figured but I’m glad to know for sure before giving it another go. I’ll set a daily alarm this time around. 😉

Carissa October 7, 2022 - 4:47 pm

To store this, can I just put a screw top lid on the jar? Is that sufficient for “sealing” it?

Kaitlynn Fenley October 7, 2022 - 4:48 pm


Lisa Salisbury November 5, 2022 - 5:38 pm

Just started a batch! Crossing my fingers it will work for me. I used the scraps from making apple butter—so peels and cores from 6lbs of apples! My question is when you say “bottle and seal with a solid lid” do you mean like can it with a hot water bath canner so the lids seal like I do with jam?

Kaitlynn Fenley November 6, 2022 - 6:16 am

No, I just mean bottle it and close the bottle with a solid lid fit to the bottle.

Jim November 6, 2022 - 3:07 pm

When we made vinegar, the cloth covering was not tied on well and gnats got into the vinegar. Will this contaminate the vinegar?

Kaitlynn Fenley November 7, 2022 - 8:15 am

It can. If it was a fruit fly, they can lay eggs in the jar…

Julie Johnson November 15, 2022 - 5:59 am

Thanks so much for the great content. I’m eager to try this, along with several of your other recipes. About the sugar – I try to avoid refined sugar as much as possible. Is the sugar “eaten” during the process? Can you use honey instead? Will it change the taste? If so, do you recommend the same quantity as the refined sugar?

Kaitlynn Fenley November 15, 2022 - 7:29 am

The sugar is all used up in vinegar production. The microbes turn all the sugar into alcohol and then the alcohol into acetic acid (vinegar). You can use honey! It works great. You should use the same amount.

Donna November 22, 2022 - 10:40 am

Hello Kaitlynn,
I’d like to use pumpkin scraps to make pumpkin vinegar. Will this work as with other ingredients?
Thank you

Kaitlynn Fenley November 22, 2022 - 10:46 am

Yes, pumpkin should work fine in this recipe!

Sabrina November 23, 2022 - 7:19 pm

Un consulta, despues de este paso “Después de tres semanas de fermentación, cuele todas las piezas de fruta, vuelva a colocar la tapa de tela y deje que la mezcla fermente durante 6 semanas más.” Se cuela la fruta y que se hace con el liquido y la fruta?? Te quedas con el liquido y tiras la fruta???

Kaitlynn Fenley November 26, 2022 - 8:06 am

You strain the fruit out of the liquid, and you keep fermenting the liquid in the same jar… the liquid is the vinegar.

Rebekah December 11, 2022 - 4:51 pm

I used your recipe to make apple cider and now want to use some to make vinegar. I’m thinking I won’t have to stir it everyday. Please advise. Thanks, Rebekah

Kaitlynn Fenley December 12, 2022 - 9:06 am

If there are not fruit pieces in it, you should not have to stir it. Add some raw vinegar as a starter, put a cloth lid on and let it ferment.

Heidi Pinkerton January 17, 2023 - 9:00 am

How do you store your Mother for next time? Fridge?

Kaitlynn Fenley January 17, 2023 - 10:13 am

I store mine in a closed jar at room temperature with some of the vinegar.

Caleb P March 9, 2023 - 11:47 pm

Can the vinegar mother be used as the scoby for a batch of kombucha? Also, when stored in vinegar at room temp, how long will it remain usable? Thanks!

Lauren Halford January 24, 2023 - 4:09 pm

Hello, thanks for this info. I actually followed a recipe I found on YouTube, but have since grown a vinegar scoby and my original recipe didn’t advise about this, so I’ve scoured the web to find more info on this. Now I have it, how do I use it to start off new batches? Surely the fruit and the scoby bump up against one another?

Thanks in advance x

Kaitlynn Fenley January 25, 2023 - 11:16 am

You can add the vinegar mother in at the beginning or after you strain the fruit out.

Ari March 21, 2023 - 7:01 pm

Thanks for all your work and great information, got some apples and I am definitely going to try this!
May I just clarify, do you include seeds when you say scraps? Or better to leave them out?
Also, just out of curiosity, why do you instruct that we use fruit by cup and not by weight? (Like I’ve seen in your other recipes) just not as critical for this?
Thanks in advance.

Kaitlynn Fenley March 22, 2023 - 8:27 am

Hi there!

It’s okay if you include the apple seeds. And correct, the exact amount of fruit is not as critical for this kind of vinegar recipe.

Ari August 6, 2023 - 3:26 pm

Hey Kaitlynn just wanted to come back and Thank you again. I ended up leaving it in the larger jars up until now but finally got around to bottling it. Heaps of mother and a beautiful and strong scent to it. Look forward to trying this again. I’d post some photos of it here if I could, such a rich colour!

Wendy April 11, 2023 - 4:32 pm

Can you only use 1 fruit type at a time or use a mixture of different fruits?

Kaitlynn Fenley April 11, 2023 - 5:23 pm

You can mix!

Stephanie G. April 18, 2023 - 8:29 am

Hi! I’m new to this. After this is completed and stored, how long is the vinegar good for? Thank you!

Kaitlynn Fenley April 20, 2023 - 8:14 am

It should be good for a very long time! At least over a year.

Kassandra August 16, 2023 - 8:46 pm

Question 1.) My strawberry kiwi vinegar from your recipe (in a large glass jar) seems to be a thick creamy color throughout. We are stirring as we should be. Should vinegar be creamy in color or closer to clear? It all seems fine otherwise.

Question 2.) I am making a vinegar from tangerine and lemon fruit scraps per your directions. I stir twice daily. Each day seems to form a white looking growth on top along with lots of bubbles that is accompanied by some of the mostly small lemon pieces that have worked loose from the lemon pieces. If I listen closely, I can sometimes hear the bubbling. I can stir the daily white formation in. Is this white formation on top normal? The citrus vinegar looks different than my strawberry and my apple vinegar jars. It is nice and bubbly. Is it normal for citrus fruit vinegars to look different in appearance on top? My citrus vinegars are the only ones that have a white daily growth on the top.

Question 3.) Are homemade vinegars suitable to use as cleaning vinegars?

So glad I found your site. I LOVE it! Thanks for sharing your knowledge and helping others.

Kaitlynn Fenley August 17, 2023 - 9:09 am


1. All vinegar will become quite cloudy and murky while it ferments. The cloudiness is microbes growing.
2. It sounds like you are seeing yeast grow on the surface. If it’s chalky and powdery white, it’s probably kahm yeast. Are you using citrus peels in it? that could be an issue.
3. You can use them to clean! They just might not be suitable for canning and pickling because the % acidity is variable.

Nevin Hillyard May 5, 2023 - 2:52 pm

Did the apple cider vinegar from scratch recipe. Was very straight forward and easy to make. The scratch vinegar is excellent taste. Use it on fries and way better than any cider vinegar i’ve bought from a store. How do I keep the mother of vinegar that was created for later batches?

Kaitlynn Fenley May 8, 2023 - 10:21 am

Happy you enjoyed the recipe! I keep my vinegar mother in a mason jar with a little vinegar in the fridge.

Emily May 22, 2023 - 1:54 pm

Hello Kaitlynn,
I am trying to troubleshoot a vinegar ferment that I seeded with a vinegar mother from a previous successful batch. I added blackberries, no sugar, distilled water, some white wine, and my mother to a sterilized quart jar, then topped with a paper towel with rubber band. Its been around five days. Now I have a quarter inch of white growth on top that doesn’t look rubbery like the original mother, more wrinkly like an old person’s skin. It isn’t fuzzy on the top. From the side view (through the jar) it looks like flaky snow underneath where it borders the water. I haven’t been stirring the vinegar because I was afraid to disturb the original mother. Do you think I have a second mother growing or mold?

Kaitlynn Fenley May 22, 2023 - 2:01 pm

Hi! Sounds like kahm yeast. Blackberries are a high-sorbitol fruit; in fact, the only fermentable sugar in blackberries is sorbitol. This usually leads to kahm yeast contamination because the wild yeast thrive on sorbitol. Also, white wine usually contains a lot of sulfites (unless you used a certified sulfite-free wine). Sulfites are added to wine to stop acetic acid bacteria from turning alcohol into vinegar. So if there are sulfites in your mixture, it will cause major issues.

Lucerito June 14, 2023 - 4:59 pm

After the three weeks did i need to keep stirring daily, or nothing at all?

Kaitlynn Fenley June 28, 2023 - 11:40 am

After you strain it, you no longer have to stir it.

Lauren June 22, 2023 - 6:20 pm

My last batch of vinegar developed multiple scobys and eventually made this large stringy mass that floated in the vinegar. I’m assuming this was the ‘mother’. Question 1.) Is it okay to strain this out of the vinegar? Texturally it is a little…off-putting. Question 2.) Aside from mold, is there a way to determine whether the vinegar is no good?

Thanks for sharing your awesome knowledge! I just strained out the fruit from a batch of pineapple vinegar and am looking forward to seeing how that tastes after a couple more weeks of fermentation. Also, one more question – I live in Texas and my average house temp is around 77 degrees. Can this accelerate the fermentation process with vinegar as well as sauerkraut? Thanks!

Kaitlynn Fenley June 29, 2023 - 7:57 am

Hi there! You can strain the vinegar if you want. The stringy stuff is the mother. You can test the pH with a pH strip to make sure it’s a good acidity. 77 is an average temp and it won’t speed up fermentation much.

Lucerito July 5, 2023 - 1:17 pm

Can I eat the apples or do I have to throw them away?

Dan July 13, 2023 - 4:27 pm

This looks great and I would love to try. I just have a question about the apple cider vinegar with mother addition. Do you just add the 3 TBs of the vinegar that has mother in it or do you actually try to scoop out some of the mother from the jug? If so, how much? Of the mother is needed? All of it? Some of it? Am I getting 3 TBs of just mother? From the jugs I’ve gotten in the past I can see it floating around but not that much I don’t believe. And moving forward if I have my own mother from making this recipe how much would I need as well.

Thanks for your help and time.

Kaitlynn Fenley July 14, 2023 - 10:13 am

It’s just three tablespoons of vinegar with the mother in it. You can shake up the vinegar before measuring it out. In the future, you can repeat this process with three tablespoons of your homemade raw vinegar with the mother. There will also be a mother that looks kind of like a kombucha scoby in your finished vinegar. You can keep the scoby mother in a jar of vinegar and put it in the new batch after you strain the fruit pieces out.

Dan July 15, 2023 - 9:59 am

Awesome, thanks so much!

Ron Simms July 22, 2023 - 9:40 pm

Hi Kaitlynn,
Thank you for this recipe. We made it with Granny Smith peelings and cores left over from something else, and the resulting vinegar is lovely. We are bottling today,

There was no scoby formed on top, although there is sediment on the bottom of the bottle.

I’m going to try strawberries next!
Warmest regards

Denise August 20, 2023 - 11:48 am

I have just started a batch from previously canned muscadine juice. I followed the rest of the recipe with 2 gallons of juice. I have read about stirring until you “remove the fruit”. Since this is only juice do you recommend that I stir this daily for the first few weeks to help oxygenate and prevent mold from growing?

Kaitlynn Fenley August 21, 2023 - 8:24 am

Oh, that sounds delicious! You should still stir it to oxygenate it, at least for the first few days.

LeeAnn August 29, 2023 - 10:25 am

Would blueberries be good for this? And if so, do they need to be sliced/crushed? Or just throw them in whole?

Kaitlynn Fenley August 29, 2023 - 11:01 am

Blueberries work great! I’d crush them first.

Olivia August 30, 2023 - 10:30 am

I am trying this for the first time and have a couple questions, I used apple scraps and grapes, I also used an organic unfiltered apple cider vinegar with the mother. I missed one day of stirring it, because I was gone and forgot to have someone else do it is that okay? Since then it now has a white film on the top of it and up the little bit of jar sides to the top and all the fruit is sunk to the bottom and dissolving, is this normal? The white layer on top reforms every day and is kind of stringy looking and has little stringy lines all over it. I started this on 8/19 and I am supposed to remove the fruit on 9/9 but again it’s all dissolving so how would I go about removing it since it is becoming a mush?

Thank you so much! I really appreciate this whole website and all the information you share!!

Kaitlynn Fenley August 30, 2023 - 11:54 am

Missing one day of stirring should be okay. Just keep stirring it and following the directions. When it is time to strain it, strain it through a fine mesh strainer or a colander lined with a few layers of cheesecloth.

Arze September 11, 2023 - 11:41 am

Hello ,
Thank you for the recipe .. i strained the apples on 24 of august , covered the jar with cloth and secured it with rubber band .. now i can see white material floating and other in the bottom .. is it ready ? Or i shall wait until 6 weeks are over ? And whats the difference between this and the apple cider vinegar ?

Thank u

Kaitlynn Fenley September 13, 2023 - 9:11 am

I suggest waiting the full six weeks. Just keep following the recipe.

Dev September 13, 2023 - 11:45 am

I’ve recently started my first batches of vinegar using your recipe and instructions. However, I’ve run into a problem I haven’t been able to find more information on. I’m hoping you can help.
One of my jars started out really well. It was bubbling very healthily and nice and active after about 5 days. It’s been about 3 days since then, and almost all activity has stopped in that jar. The liquid inside has also…Thickened, a bit? It’s not quite like mucous, but almost more like a syrup. The bubbles, when they were there, were also more like a foam as opposed to just ‘air’ bubbles that I’m seeing in my other jar. The ‘problem’ jar also is beginning to smell faintly alcoholic. The liquid inside is also cloudy, but I’ve heard this is normal for this stage?

Did it just ferment super fast? Has it ‘died’? This is my first time fermenting vinegar so I really am unsure of what’s going on with it.

Half recipe used
Fruit: Cantaloupe
Sugar: Organic Raw Sugar
Vinegar with mother used: Bragg Organic Raw ACV
Water Used: Distilled

The still active jar used all the same ingredients except made with peaches, not melon.

Thank you so much

Kaitlynn Fenley September 13, 2023 - 2:11 pm

This is all perfectly normal! and expected. Some vinegar will thicken in the beginning from the microbes fermenting sugars. It should thin out with time. Alcohol smell is normal because vinegar is made by allowing microbes to turn sugar into alcohol then alcohol into acetic acid. Just keep it going, it sounds like you’re on the right track.

Deborah September 25, 2023 - 6:40 pm

Hi Kaitlynn, I’m very new to fermenting and there are so many confusion websites out there. I’m so glad I came across yours. I have a simple question, and it may be silly, but rather than cover my jar with a cloth, I’ve seen may post that use coffee filters. Does this give the vinegar enough air to ferment?

Kaitlynn Fenley September 26, 2023 - 2:39 pm

A coffee filter secured with a rubber band will work great!