How do you make squash vinegar?

Answer 1

Materials:

• 1 kg. kalabasa peels & cores
• 1 1/2 cup sugar
• 1/2 tsp. yeast
• 1 cup vinegar starter

Utensils:

• measuring cup
• measuring spoon
• knife
• chopping board
• casserole
• stovecheese
• clothwide-mouthed glass jars
• thermometer

PROCEDURE:

1. Wash peels and cores of kalabasa, add three (3) parts water for every part of peel. Boil for 15 minutes.
2. Strain, add 4 c water for every 4 cups of strained liquid from boiled peels/core.
3. Add ¾ c sugar for every 4 c diluted liquid.
4. Pasteurize at 60 - 65ºC for 10-15 minutes.
5. Transfer in a sterilized container half-filled and cool. Add ¼ tsp yeast for every 4 c diluted liquid. Cover with clean cloth/paper.
6. Ferment for seven (7) days until alcohol content is about eight (8) percent by volume.
7. Pour gently the alcohol solution into another sterilized container so as not to disturb the sediments. Add one (1) cup vinegar starter for every four (4) cups of the solution. Cover with clean cloth/paper.
8. Set aside for 15-20 days then determine the acidity which is usually between 6-7 percent.
9. Decant/strain. Pasteurize at 60 - 65ºC for 5 minutes.
10. Fill in sterilized bottle and seal tightly.

Answer 2

get a cup, fill it up about a 10th with any squash of your choice then add water to the top.