How to make
The recipe is for 4 gal (15 liters) of vinegar. Prepare the sugar syrup from 3.4 gal (13 liters) of water and sugar. The yeast dissolves in it. The pears are cleaned of any rotten spots and are ground with a meat grinder or some other device.
Put them in at least a 30-liter container and pour them with the syrup. Stir them well every day. After about 20 days (depending on the temperature) it is checked whether there is any sugar left. If not, strain the mixture and pour it into a suitable container (for example two tubes of mineral water).
Add the vinegar sponge or homemade vinegar. After about 2 months the vinegar is ready. If you want it to be clear, strain it through filter paper and leave it in a cold place.
This way, vinegar can be prepared from all kinds of fruit - grapes (our familiar wine vinegar from the store, but much tastier), apples, apricots, etc.
Quince vinegar and raspberry vinegar are the most pleasant ones.
