Vinegar production from coconut water. Coconut vinegar is made from fermented coconut water and is used extensively as a preservative and flavouring agent in pickles, salads, sauces and many other condiments. It is a healthier alternative to synthetic vinegar.
Here’s how to make vinegar from coconut water
3 liters coconut water
2-1/4 cups white sugar
1/4 tsp yeast
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 65oC.
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 65oC.
7. Add the starter and set aside undisturbed for a month or until maximum acidity is attained.
Mother Vinegar (starter)
The starter’s job is to provide acetic acid bacteria, which converts ethanol into acetic acid (the primary ingredient in vinegar).
Unpasteurized, unfiltered vinegar. It’s important to use vinegar that hasn’t been processed in a way that interferes with the acetic acid bacteria.
Mother of vinegar. This slimy looking thing consists of acetic acid bacteria and cellulose. It’s a natural product of the vinegar-making process. If you have a friend who makes vinegar, you may be able to get a piece of theirs, or you can make your own. You can make your own by mixing unpasteurized and unfiltered vinegar with an alcoholic liquid and putting the mixture in a sunny spot for two weeks, but in that case, you might as well use the vinegar itself as a starter; a mother will form with your vinegar that you use next time.
Mycoderma aceti. You may be able to find it in a wine-making store. It’s clear and comes in a jar.
Sources: ITDI (DOST), coconutboard.nic.in/vinegar.htm, wikihow.com