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How to make Fruit Juices into Wine & Vinegar

Updated on April 10, 2011
Tropical fruits: santol, guava and banana (Photo: Ireno Alcala)
Tropical fruits: santol, guava and banana (Photo: Ireno Alcala)
Winemaking (smcameron
Winemaking (smcameron

Mixing Fruit Juices

Buying fruits in the market can be all-year round. This is because we always need fruits for regulation of wastes in our body, aside from the nutrients and minerals we get from eating fruits. However, pulps of some fruits we ate, were usually thrown as wastes. Overripe fruits are often ignored and thrown into waste bins.

To maximize the usage of fruits at home, why not make it as wine or vinegar. Well, it's so easy that you can still sing your problems away while doing it with your rambunctious kids or naughty neighbors or friends. Let's start.


ripe fruits 2 kg
water 6 L
yeast 2 tsp
vinegar starter 8 c
sugar 4 c


measuring cup
measuring spoon
chopping board
wide-mouthed glass jars


Making the Wine

1. Mash pulp of ripe fruits (pineapple, etc.)
2. Dilute one (1) part of mashed fruit by weight with three (3) parts of water in a clean container. Extract juice by pressing through cheesecloth.
3. Add 4 c sugar to every 32 c (8L) of diluted fruit juice. Pasteurize at 60ºC for 10-15 minutes.
4. Cool, transfer into sterilized container, half filled and add 2 tsp yeast.
5. Transfer in a sterilized container half-filled and cool. Add ¼ tsp yeast for every 4 c diluted liquid. Cover with clean cloth/paper.
6. Ferment for seven (7) days until alcohol content is about eight (8) percent by volume.
7. Pour gently the alcohol solution into another sterilized container so as not to disturb the sediments.

Note: You can also make apple cider with the same procedure, if apple is so abundant in a particular season.

Making the Fruit Vinegar

Add one (1) cup vinegar starter for every four (4) cups of the solution. Cover with clean cloth/paper.
8. Set aside for 15-20 days then determine the acidity which is usually between 6-7 percent.
9. Decant/strain. Pasteurize at 60 - 65ºC for 5 minutes.
10. Fill in sterilized bottle and seal tightly.
11. Label and store.

Note: You can also add herbs to the fruit vinegar you have just made, as in balsamic vinegar to add flavor to the taste.

Selling Point

Since vinegar and wine are two commodities needed in almost every home, why not start a business out of it. It can be whole year round as long as you're ready to make it as profitable and commercially available in the community.

Who knows, I'll be your first customer.


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    • travel_man1971 profile image

      Ireno Alcala 5 years ago from Bicol, Philippines

      @mohamed: Thank you for appreciating my work. Home-made fruit juices and vinegar are becoming in demand to mothers or home-buddies who prefer the preparation than the commercial ones.

    • profile image

      mohamed 5 years ago

      interesting information easily home made cheap costs I will be glad to receive you new regularly or member thanks a lot best wishes my email is .

    • travel_man1971 profile image

      Ireno Alcala 8 years ago from Bicol, Philippines

      You bet. Vinegar enhances the taste of food especially when cooking fish.

    • bacville profile image

      bacville 8 years ago from Manila, Philippines

      I can make a vinegar from coconut juice. Simply add the proper amount of citric acid then after five days, you can use it to spice food menu that you will cook.