James Viles

Cherry Vinegar

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Biota: Grow. Gather. Cook.
Biota

By James Viles

Published 2016

  • About

Ingredients

  • 500 ml (17 fl oz) fresh cherry juice
  • 80 g (2¾

Method

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.