day 1
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..
day 10
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..
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| figure 1 |
day 17
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..
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| figure 2 |
day 18
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..
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| figure 3 |
day 21
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! :)
