Pear Vinegar - Bärbucha Fermenterei

Aktualisiert: 8. Nov.

This our third vinegar this year. The other two are our yearly staples already: Apple Vinegar and Elderflower Vinegar.

First time we made Pear Vinegar was two years ago. It was quite popular and we sold out quite fast. This year we should have enough for a while.


Pear Vinegar making is quite simple, and the steps are identical to those of Apple Vinegar making. So, three ingredients and plenty of time.

The most important one: good quality pears. And we were lucky to get our hands on three different varieties. Pictured below, are two of them.

The other two ingredients: plenty of sugar and good tasting filtered water.


The pears were very juicy and sweet, so we know that the vinegar will be super tasty.

So, since we are using three different varieties of pears, our vinegar batches are made at different times.

At the time that we are cutting last pears, the first batches that we made at the beginning of September, are ready for straining.

On some of them, Vinegar Scoby (Mother) started to form. This can be seen by the white growth on top of the pear pieces.

Once all the batches are done, we will mix them together for a consistent flavor.


And here are the steps to make our Pear Vinegar.


First, we cut the pears into pieces.

Next, comes the unrefined BIO sugar.

Lots of it!

And then comes our filtered and revitalized water.

And some stones to keep the pears down. Next, we put the lid on and a cloth on top, for better looks.

From this point on, it will take about a month, or so for that sugar to be broken down into alcohol. That happens with the help of natural yeasts that are present on the skins of the pears.


When the time is ripe, we strain those pears, as can be seen on the pics above, and then we only have a high alcoholic liquid.

That liquid, as can be seen in the middle jar, will sit for at least one moth more, till all that alcohol will be converted into acetic acids.


Few weeks down the road, yeasts start dying off and they form a sediment on the bottom of the jars.

The whole process of turning into vinegar will happen with the help of the acetic acid bacteria called Acetobacter. But for that, an exposure to oxygen is needed. And for that reason, the jar is only covered with a cloth at this stage.


Stay tuned for next stages...


This is a work in progress, and we will update this blog when Acetobacter does what it's supposed to do.


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