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Dark red muscadines in a mason jar being fermented into muscadine vinegar.

Muscadine Vinegar

Muscadine vinegar is a great recipe to make when you want to preserve an abundance of muscadines through the natural fermentation process.
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Prep Time 10 minutes
1st & 2nd Ferment 63 days
Total Time 63 days 10 minutes
Servings: 48
Course: Drinks
Cuisine: American

Ingredients
  

  • 7 cups muscadines
  • 2 tbsp raw honey (or organic cane sugar)
  • Filtered water

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

Method
 

  1. Wash your freshly picked muscadines with filtered water.
  2. Add 7 cups of muscadines to a half gallon mason jar.
  3. Add 2 tablespoons of raw honey or organic cane sugar.
  4. Add enough filtered water to fill the jar, leaving about two inches of open space from the top.
  5. 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.
  6. Cover your half gallon mason jar with a breathable cloth and secure with a rubber band.
  7. 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!
  8. 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.
  9. 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.
  10. 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.
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