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Homemade vinegar

First alcohol, then acetic acid. How vinegar is made at home, what the mother is, and why yours is for dressings and cooking, never for pickling.

8 min read Getting good Reviewed October 26, 2026 46 facts, each with its source

What vinegar is

Vinegar comes from two fermentations, one after the other. First, yeasts turn the sugar in the fruit into alcohol. Then acetic acid bacteria turn that alcohol into acetic acid1. Acetic acid bacteria need air: that's why vinegar is stirred every day and covered with cloth, not a lid2. While the yeasts are at work, in the first weeks, the liquid contains some alcohol.

Over the weeks the mother of vinegar forms, a mass of yeast and bacteria in gelatinous strands or sheets that float3. Eating it does no harm, though some people filter it out4.

Making vinegar at home is simple: it takes fruit or wine, air, a few weeks and some patience. Using it well comes with one firm rule: homemade vinegar is for dressings and cooking, never for preserving. That's explained further down.

What it's made from

  • Cider. From the juice of fall or winter apples: summer and green apples don't have enough sugar5. Yeast isn't essential, but it speeds things up, and it should be wine yeast, not bread yeast6.
  • Wine. A wine at 11–12% alcohol is diluted with water to 5.5–7%7. It needs a store-bought mother: leaving it open to see if it sours is risky, because other microbes can grow8. The mother from one batch can start the next9.
  • Fruit scraps. Apple peels and cores, pineapple rind or berries, with water and sugar. In Hawaii and the Far East, vinegar is made from pineapple10, and the FDA, the US food agency, recognizes vinegar made from apple cores or peels11. But no official source publishes a recipe with amounts: in Fervida's recipes, the fruit, the 50 g of sugar per liter and the day the scraps come out are house rules.

Whatever the fruit, wash it well before you use it12, and throw out any bruised, rotten or moldy parts.

The jar and the cloth

Fill a glass jar about three-quarters full, leave the lid off and stir it every day13. Cover the mouth with a cloth held by a rubber band: it lets air in and keeps insects out14.

No metal: the acid corrodes metal and aluminum15, and vinegar leaches particles from iron16. Ferment in glass and stir with a wooden or plastic spoon. For wine vinegar, NC State sanitizes everything that will touch it: 20 minutes in a solution of 2 tablespoons of bleach per gallon of water17.

Temperature and time

Vinegar Temperature Time
Cider or fruit scraps 16–27 °C (60–80 °F)18 3–4 weeks19
Wine Ideally 27–29 °C (80–85 °F)20 3–4 weeks

Below 16 °C (60 °F) it may not make a usable vinegar, and warmer than the range the mother struggles to form21. Cold or temperature swings slow it down, and too much heat kills the bacteria22. Keep it out of direct sunlight.

Toward the end it will smell of vinegar. From then on, taste it every day until it's as strong as you like23. Don't break the mother; if it gets heavy and sinks, take it out and discard it24.

Filtering, pasteurizing and storing

Filter it through several layers of cheesecloth or a coffee filter: that removes the mother and stops the fermentation25. Keep a little mother in some of its vinegar if you want to start another batch.

To make it keep, pasteurize it: heat it until the thermometer reads 60–71 °C (140–160 °F) and hold it there for at least 30 minutes26. Pour it into sterilized bottles, let them cool, and store them at room temperature, out of direct sunlight27. Pasteurized and unopened, it keeps almost indefinitely28. Once opened, it can grow mold29. If you don't pasteurize it, keep it in the fridge: that's a house rule, because there are no figures for unpasteurized vinegar.

Freshly made, it's very sharp. Left six months or more somewhere cool, at 10–16 °C (50–60 °F), it mellows30.

Flavoring it

If you want an herb vinegar, flavor it just before bottling31. Put dried herbs in a small cheesecloth bag and hang it in the vinegar: about 1 tablespoon for every 2 cups32. It takes about 4 days to pick up the flavor33; then take the bag out. Don't overdo it: too much plant matter can destroy the acid34. Keep the bottles out of direct sunlight, which ruins the flavor, acidity and color35.

For dressings, never for preserving

The acidity of homemade vinegar varies from batch to batch. That's why it's not used in canned foods or anything stored at room temperature36. For refrigerator pickles, the guides disagree: Ohio State allows it37, and Penn State says homemade vinegar isn't used for pickling38. Fervida follows Penn State: that's a house rule.

Pickling needs a vinegar with at least 5% acidity, and the label has to say so39. Tested canning recipes use 5% vinegar and advise against anything weaker40. In Spain, wine vinegar sold in stores has at least 60 g of acetic acid per liter, and other vinegars 50 g41. With homemade vinegar, nobody knows.

Measuring pH doesn't solve it. Vinegar runs from 2.40 to 3.40 pH42, but pH doesn't tell you how much acetic acid it has, which is what matters for preserving. For pickling, use store-bought 5% vinegar, and never one meant for cleaning or the garden43. Don't dilute it with water either, unless a tested recipe says so44.

What can go wrong

What you see What it is What to do
A smooth, gelatinous layer The mother3 Nothing; it comes out when you filter
Fuzz or green, blue, brown or black spots Mold45 Throw out the whole jar
Tiny wriggling worms Vinegar eels, which the FDA finds objectionable in finished vinegar46 Throw it out: that's a house rule
No vinegar smell after 4 weeks Too cold, or not enough air Move it somewhere warmer and stir it daily
Mold in an opened bottle Mold29 Throw it out

The recipes

  • Apple scrap vinegar: the peels and cores you would otherwise throw away, with water and sugar.
  • Pineapple vinegar: with the rind and core, or with leftover tepache.
  • Berry vinegar: strawberries, raspberries or blackberries.
  • Wine vinegar: diluted wine, with a store-bought mother.

Where every number comes from

Every number in the text leads to its figure: the exact sentence from the official guide it comes from, in its own language.

  1. 1

    First sugar turns to alcohol, then alcohol to acetic acid

    “Change all of the fruit sugar to alcohol. This is called “yeast fermentation." Change all of the alcohol to acetic acid. This is called “acetic acid fermentation."”

    Ohio State University Extension (HYG-5346), republished by Penn State Extension · Making Cider Vinegar at Home (updated December 2025) · read on October 25, 2026

  2. 2

    It needs air: stirred daily and covered with cloth

    “Oxygen is spread throughout the mixture by stirring it daily and by letting air reach the fluid through a cheesecloth filter, which is used in place of a regular lid.”

    Ohio State University Extension (HYG-5346), republished by Penn State Extension · Making Cider Vinegar at Home (updated December 2025) · read on October 25, 2026

  3. 3

    The mother is yeast and bacteria in gelatinous sheets

    “The "mother" is a mass of yeast and bacterial cells that have naturally grown during the vinegar fermentation process. They typically appear as gelatinous strings or sheets that float in or on top of the vinegar.”

    Penn State Extension · Advice about Vinegar (updated July 2026) · read on October 25, 2026

  4. 4

    Eating the mother does no harm

    “There is no harm in eating the mother, although some choose to filter it out.”

    Penn State Extension · Advice about Vinegar (updated July 2026) · read on October 25, 2026

  5. 5

    Fall or winter apples: summer and green apples lack sugar

    “Cider is made from the winter and fall varieties of apples (summer and green apples do not contain enough sugar).”

    Ohio State University Extension (HYG-5346), republished by Penn State Extension · Making Cider Vinegar at Home (updated December 2025) · read on October 25, 2026

  6. 6

    Wine yeast, not bread yeast

    “Adding yeast to activate fermentation is not essential, but will speed up the process. Special cultivated yeasts are available for this purpose at wine-making shops and biological labs—bread yeasts are not recommended.”

    Ohio State University Extension (HYG-5346), republished by Penn State Extension · Making Cider Vinegar at Home (updated December 2025) · read on October 25, 2026

  7. 7

    The wine, diluted to 5.5–7% alcohol

    “Wine that usually contains 11-12% alcohol must be diluted to 5.5-7% alcohol before using it to make vinegar”

    NC State Extension · Vinegar Making (July 2022) · read on October 25, 2026

  8. 8

    Wine left open to the air, with no mother, is risky

    “Leaving wine exposed to air may sometimes start the process, but it is very risky because some other organisms may grow”

    NC State Extension · Vinegar Making (July 2022) · read on October 25, 2026

  9. 9

    The mother from one batch starts the next

    “They can be used to start a new batch of vinegar, so it is not necessary to purchase new starter bacteria”

    NC State Extension · Vinegar Making (July 2022) · read on October 25, 2026

  10. 10

    In Hawaii and the Far East, vinegar is made from pineapple

    “Hawaii and the Far East- pineapple”

    NC State Extension · Vinegar Making (July 2022) · read on October 25, 2026

  11. 11

    The FDA recognizes vinegar made from apple cores or peels

    “Vinegar made from dried apples, apple cores or apple peels should be labeled as”

    U.S. Food and Drug Administration · CPG Sec 525.825 Vinegar, Definitions; Adulteration with Vinegar Eels (March 1995) · read on October 25, 2026

  12. 12

    The fruit, well washed

    “Fruit should be gathered, then washed well to remove debris.”

    Ohio State University Extension (HYG-5346), republished by Penn State Extension · Making Cider Vinegar at Home (updated December 2025) · read on October 25, 2026

  13. 13

    Three-quarters full, no lid, stirred daily

    “Pour all of the liquid into one or more containers to about three-quarters capacity; do not close the lids on the containers. Stir the mixtures daily.”

    Ohio State University Extension (HYG-5346), republished by Penn State Extension · Making Cider Vinegar at Home (updated December 2025) · read on October 25, 2026

  14. 14

    A cloth that lets air in and keeps insects out

    “Cover the container with a cloth to keep the insects out while allowing air to freely reach the stock”

    NC State Extension · Vinegar Making (July 2022) · read on October 25, 2026

  15. 15

    No metal: the acid corrodes it

    “Do not use a metal container when making vinegar; acid in the mixture will corrode metal or aluminum objects.”

    Ohio State University Extension (HYG-5346), republished by Penn State Extension · Making Cider Vinegar at Home (updated December 2025) · read on October 25, 2026

  16. 16

    Vinegar leaches from iron and aluminum

    “Vinegar leaches molecules from iron and aluminum”

    NC State Extension · Vinegar Making (July 2022) · read on October 25, 2026

  17. 17

    20 minutes in 2 tablespoons of bleach per gallon

    “Soak everything for 20 minutes in a solution of 2 tablespoons chlorine laundry bleach to 1 gallon of water”

    NC State Extension · Vinegar Making (July 2022) · read on October 25, 2026

  18. 18

    Out of the sun, at 60 to 80 °F

    “Keep the containers away from direct sunlight and maintain the temperature at 60 to 80 degrees F.”

    Ohio State University Extension (HYG-5346), republished by Penn State Extension · Making Cider Vinegar at Home (updated December 2025) · read on October 25, 2026

  19. 19

    About 3 to 4 weeks

    “Full fermentation will take about 3 to 4 weeks.”

    Ohio State University Extension (HYG-5346), republished by Penn State Extension · Making Cider Vinegar at Home (updated December 2025) · read on October 25, 2026

  20. 20

    Wine vinegar: ideally 80 to 85 °F

    “Between 80-85°F is ideal”

    NC State Extension · Vinegar Making (July 2022) · read on October 25, 2026

  21. 21

    Too cold may not make vinegar; too warm hinders the mother

    “Lower temperatures do not always produce a usable vinegar, and higher ones interfere with the formation of the “mother of vinegar."”

    Ohio State University Extension (HYG-5346), republished by Penn State Extension · Making Cider Vinegar at Home (updated December 2025) · read on October 25, 2026

  22. 22

    Cold or swings slow it down; too much heat kills the bacteria

    “Low or fluctuating temperatures slow the process High temperatures will kill bacteria”

    NC State Extension · Vinegar Making (July 2022) · read on October 25, 2026

  23. 23

    Near the end it smells of vinegar: taste daily

    “Near the end of this period, you should notice a vinegar-like smell. Taste samples daily until the desired strength is reached.”

    Ohio State University Extension (HYG-5346), republished by Penn State Extension · Making Cider Vinegar at Home (updated December 2025) · read on October 25, 2026

  24. 24

    If the mother sinks, remove and discard it

    “It often becomes heavy enough to fall. In such cases, remove and discard it.”

    NC State Extension · Vinegar Making (July 2022) · read on October 25, 2026

  25. 25

    Filtering removes the mother and stops the fermentation

    “This removes the mother of vinegar, preventing further fermentation or spoilage of the product.”

    Ohio State University Extension (HYG-5346), republished by Penn State Extension · Making Cider Vinegar at Home (updated December 2025) · read on October 25, 2026

  26. 26

    Pasteurize: 140 to 160 °F for at least 30 minutes

    “the temperature of the vinegar must reach at least 140°F and should not exceed 160°F and should be held at that temperature for at least 30 minutes”

    NC State Extension · Vinegar Making (July 2022) · read on October 25, 2026

  27. 27

    Sterilized bottles, cooled and out of the sun

    “Cool the containers and store at room temperature out of direct sunlight.”

    Ohio State University Extension (HYG-5346), republished by Penn State Extension · Making Cider Vinegar at Home (updated December 2025) · read on October 25, 2026

  28. 28

    Pasteurized and unopened, almost indefinitely

    “Vinegar will stay in excellent condition almost indefinitely if pasteurized and unopened.”

    NC State Extension · Vinegar Making (July 2022) · read on October 25, 2026

  29. 29

    An opened bottle can grow mold

    “Once opened, mold contamination can occur and be visibly growing in vinegar.”

    NC State Extension · Vinegar Making (July 2022) · read on October 25, 2026

  30. 30

    Aged six months or more at 50–60 °F

    “It usually lasts six months or longer when stored at a cool, steady temperature (50-60°F)”

    NC State Extension · Vinegar Making (July 2022) · read on October 25, 2026

  31. 31

    It's flavored just before bottling

    “Flavoring can be added to homemade vinegar just before bottling.”

    Ohio State University Extension (HYG-5346), republished by Penn State Extension · Making Cider Vinegar at Home (updated December 2025) · read on October 25, 2026

  32. 32

    1 tablespoon of dried herbs for every 2 cups

    “For every 2 cups of vinegar, use one of the following: ½ cup crushed fresh herbs, 1 tablespoon of dried herbs”

    Ohio State University Extension (HYG-5346), republished by Penn State Extension · Making Cider Vinegar at Home (updated December 2025) · read on October 25, 2026

  33. 33

    About 4 days

    “This will take about 4 days”

    Ohio State University Extension (HYG-5346), republished by Penn State Extension · Making Cider Vinegar at Home (updated December 2025) · read on October 25, 2026

  34. 34

    Too much plant matter can destroy the acid

    “Too much vegetable matter can destroy the acid and ruin the preservative quality of the vinegar.”

    Ohio State University Extension (HYG-5346), republished by Penn State Extension · Making Cider Vinegar at Home (updated December 2025) · read on October 25, 2026

  35. 35

    Sunlight ruins the flavor, acidity and color

    “be sure to keep your bottles out of direct sunlight, which will destroy the flavor, acidity, and color of the vinegar.”

    Ohio State University Extension (HYG-5346), republished by Penn State Extension · Making Cider Vinegar at Home (updated December 2025) · read on October 25, 2026

  36. 36

    Homemade, never in canned foods or anything kept at room temperature

    “Because the acidity of homemade vinegars will vary, do not use them in foods to be canned or stored at room temperature.”

    Ohio State University Extension (HYG-5346), republished by Penn State Extension · Making Cider Vinegar at Home (updated December 2025) · read on October 25, 2026

  37. 37

    Ohio State allows it in refrigerator pickles

    “Homemade vinegar is, however, excellent in salads, cooking, or freezer and refrigerator pickled products.”

    Ohio State University Extension (HYG-5346), republished by Penn State Extension · Making Cider Vinegar at Home (updated December 2025) · read on October 25, 2026

  38. 38

    Penn State: never for pickling

    “Do not use homemade vinegar when pickling. The acidity of homemade vinegar is not consistent.”

    Penn State Extension · Advice about Vinegar (updated July 2026) · read on October 25, 2026

  39. 39

    For pickling, at least 5% acidity

    “Vinegar used for pickling must at least 5% acidity. Look at the label to be sure that the vinegar you are using is 5% acidity.”

    Penn State Extension · Advice about Vinegar (updated July 2026) · read on October 25, 2026

  40. 40

    Tested recipes use 5% vinegar

    “were extensively tested and recommended the use of vinegar with 5% acidity. Currently, it is strongly advised against using vinegar with lower acidity levels (<5%)”

    National Center for Home Food Preservation (University of Georgia); copy hosted by UC ANR · Re: Vinegar acidity level, food safety considerations (July 14, 2023) · read on October 25, 2026

  41. 41

    In Spain, wine vinegar has at least 60 g/l; others, 50 g/l

    “Vinagre de vino: Mínimo 60 g/l. Otros vinagres: Mínimo 50 g/l.”

    Boletín Oficial del Estado (Ministerio de la Presidencia) · Real Decreto 661/2012, norma de calidad para la elaboración y la comercialización de los vinagres (texto consolidado) · read on October 25, 2026

  42. 42

    Vinegar pH, 2.40 to 3.40

    “Vinegar 2.40 - 3.40”

    U.S. FDA, CFSAN (copy hosted by RiverStone Health, Yellowstone County public health department) · Approximate pH of Foods and Food Products (April 2007) · read on October 25, 2026

  43. 43

    Never cleaning or garden vinegars

    “Do not use vinegars intended for cleaning or for horticultural purposes.”

    Penn State Extension · Advice about Vinegar (updated July 2026) · read on October 25, 2026

  44. 44

    Not diluted with water unless a tested recipe says so

    “Do not dilute the vinegar with water unless it specifically says so in a research-tested recipe.”

    Penn State Extension · Advice about Vinegar (updated July 2026) · read on October 25, 2026

  45. 45

    Mold on top is not a good sign

    “Mold on the top is not a good sign for vinegar”

    Ask Extension (Ann Zander, Colorado State University Extension; Jefferson County, Colorado) · mold on the apple vinegar that I am making #381260 (2017) · read on October 25, 2026

  46. 46

    Vinegar eels are objectionable in finished vinegar

    “The finding of vinegar eels in finished product would be considered objectionable”

    U.S. Food and Drug Administration · CPG Sec 525.825 Vinegar, Definitions; Adulteration with Vinegar Eels (March 1995) · read on October 25, 2026

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