29 July 2011: based on a successful experiment conducted by olddaysoldways where she made vinegar out of pineapple and strawberry scraps i attempted to replicate the findings using the same methodology but using pear scraps..
8 August 2011: as you can see in figure 1 below the pear, water and sugar mix had a number of bubbles on the surface which suggests fermentation as a result of the presence of wild yeast..
15 august 2011: the mixture had ceased fermenting and so the mixture was strained through muslin into a clean bowl (see figure 2); at this stage it was noted that the mixture had a stringy (mucilaginous) appearance and an acidic odour..as per olddaysoldways recommendation it was then covered and left to mature for a couple of weeks..
16 august: checking on the mixture the next day activity was again noted in the form of small surface bubbles..see figure 3..according to written communication with olddaysoldways this was an anomalous finding..
18 august 2001: all bubbling activity had ceased and the mixture was tasted where the presence of a non pear like vinegar flavour was determined..upon bottling the mixture still had a slightly stringy appearance..
25 august 2001: today..one week after the mixture was bottled a white sediment has formed and the vinegar is free of stringiness and it has a distinct acidic odour and taste..mission accomplished! :)