Ingredients:
banana peels, 1 kg
water, 8 cup
sugar, 1½ cup
baker’s yeast, ½ teaspoon, wine yeast rather
vinegar starter, 1 cup
Materials and Equipment:
measuring cup
measuring spoon
knife
chopping board
casserole
stove
cheesecloth
wide-mouthed glass jars
thermometer
Procedures
1. Slice a kilo of banana peel, add four cups water, then boil.
2. Extract the juice, decant and filter through cheesecloth.
3. Add four cups water, 1 ½ cups sugar. Mix thoroughly and pasteurize for 10-15 minutes at 60-65ºC.
4. Transfer into sterilized container, half-filled.
5. Cool, then add ½ tsp baker’s yeast for every eight cups mixture. Allow to ferment for 7-8 days.
6. Decant/siphon to separate sediments, dead yeast and pulp.
7. Add once cup vinegar starter for every four cups liquid. Cover with clean cloth/paper.
8. Allow to ferment at room temperature for 2-3 weeks or until a sour a sour vinegar odor is evident. Decant to separate the sediments.
9. Transfer vinegar to bottles and pasteurize. Age for a month or more to allow delicate flavor development.
maaari ko po kayang gwing thesis itong banana peelings wine/vinegar?thanks po..wla po kc ako maisip na pwdeng mging thesis topic/title..
yes.. feel free! are you a high school or college student?
please say me what amount of chemical characteristics include in banana peel vinegar
I am facinated by the banana vinegar process. Now, I am considering doing abusiness out of it. May I know if I can use Saba banana peelings? thank you.
Yes. Other peels of sweet fruits such as mango and pineapple can also be used.
Is there any entity involve in mass production of vinegar via the natural process?
Thanks.
what do you mean entity?