Cherry Vinegar

Preparation info

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By James Viles

Published 2016

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  • 500 ml (17 fl oz) fresh cherry juice
  • 80 g ( oz) caster sugar
  • 20 ml (1 fl oz) apple cider vinegar


Place the juice, sugar and vinegar in a pan and heat to 24°C (75°F). Pour into a demi-john. Cut a small square of cloth and tie over the top of the demi-john. Ferment the vinegar between 18 and 24°C (64 and 75°F) for at least 6 weeks.