Fruit vinegar
Practical Action
Choosing and preparing raw material
Before beginning you must wash your hands and tie your hair back. You can now begin to make the
ripe banana vinegar.
In this example, take 50 kg of ripe bananas.
Weigh the fruit with peel on and then peel the bananas. You should then have 33 kg of peeled
banana. 150 litres of water must be boiled, preferably the day before so that it has cooled to
room temperature.
Preparing the Must
The peeled fruit is liquidised; this can also be done by hand using a masher. In either case, a
little warm boiled water at about 70C is added to stop the pulp discolouring. Next, measure the
quantity obtained (65 litres in this example) and pour it into the fermentation barrels. The other
necessary ingredients will be added later.
A. Dilution of the fruit pulp with water
For every litre of pulp obtained add 2 litres of cold boiled water (see recommendations)
Therefore:
1 litre pulp - 2 litres water
65 litres pulp - 130 litres water
Total must volume = 65 litres (pulp) + 130 litres (water) = 195 litres of diluted must (diluted)
B. Sugar adjustment
After diluting the must with water, the sugar concentration has decreased. Therefore, it is
necessary to add 120 gr. of sugar per litre of total of diluted must. For each litre of must 120
gr. of sugar is required. Therefore, 195 lt. of must will require 23.50 kg of sugar.
C. Acid correction
In the case of banana, citric acid has to be added (see recommendations).
In this example, half a teaspoon of citric acid
per 10 litres must is required.
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