Muscadine Vinegar
Muscadine vinegar is a great recipe to make when you want to preserve an abundance of muscadines through the natural fermentation process.
Equipment
- 1 half gallon mason jar
- 1 quart size mason jar
- 1 fermentation weight (optional)
- 1 breathable cloth
- 1 rubber band
- 1 fine mesh strainer
Ingredients
- 7 cups muscadines
- 2 tbsp raw honey (or organic cane sugar)
- Filtered water
Instructions
- Wash your freshly picked muscadines with filtered water.
- Add 7 cups of muscadines to a half gallon mason jar.
- Add 2 tablespoons of raw honey or organic cane sugar.
- Add enough filtered water to fill the jar, leaving about two inches of open space from the top.
- Stir everything together and add a fermentation weight on top. Push the fermentation weight down so that your muscadines are fully submerged under the water. If you do not have a fermentation weight, be sure to stir the jar 1-2 times per day, every single day.
- Cover your half gallon mason jar with a breathable cloth and secure with a rubber band.
- Allow the muscadines to go through the first fermentation process on your counter at room temperature for about 2-3 weeks. During this time bubbles should be forming and the smell should turn into a sweet slightly alcoholic smell. You may also have a vinegar SCOBY form. Be sure to save this for future vinegar batches!
- Once the first ferment is complete, strain the liquid from the muscadines using a fine mesh strainer and pour into a clean mason jar. Cover again with a breathable cloth secured by a rubber band.
- Keep this mason jar in a dark place and allow to go through the second fermentation process for at least another 4-6 weeks. Taste and smell along the way to see when it has reached your desired stage of vinegar. The longer is sits, the more acidic it becomes. You may also have a vinegar SCOBY form during this fermentation stage as well. Save this SCOBY as well.
- Once the second fermentation process is complete, jar with a sealed lid. It will yield about 3 cups and it can be stored at room temperature.
Notes
- It is very important to use filtered water any time you are fermenting. The chlorine that is present in tap water can kill the microbes that help the fermentation process.
- If you are using a fermentation weight and the muscadines stay fully submerged under the water, you do not have to stir daily. You can still stir occasionally if you’d like.
- If you do not use a fermentation weight, you MUST stir the mixture 1-2 times per day. Stirring prevents mold growth.
- You can add a splash of apple cider vinegar at the beginning to boost the fermentation process if you’d like, but it is not necessary.
- If you have frozen muscadines, simply thaw them in the refrigerator prior to starting the process of turning them into muscadine vinegar.
- When you jar the final muscadine vinegar, I’d recommend using a plastic lid. The acidity of the muscadine vinegar will likely corrode a metal lid.
