Banana Vinegar

Banana Vinegar

Materials

* One part peeled ripe bananas (25 pieces,medium-sized)
* Two parts water
* ¼ part sugar

Procedures

* Wash ripe bananas.
* Peel and cut into pieces.
* Add water and boil for five minutes
* Cool.
* Strain.
* Add sugar and heat again
* Cool again.
* Pour into suitable containers.
* Add one-teaspoon yeast for every kilo of fruit used.
* Plug mouthy of container with a piece of paper to protect it from dust
* Ferment to two to three weeks
* Siphon out clear, fermented liquid into a sterilized container.
* Add 100 cc of mother liquor to every kilo of fruit used.
* Plug mouth of container with cotton and cover it with clean paper.
* Ferment for one to two months.
* Pasteurize at 70 degrees Celcius for 20 minutes.