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vinegar, and or flavor vinegar with scraps from your fruit (peels and seeds and cores and such) and flavor liquor also now, as I have now stumbled upon a new recipie for me, that uses peels and pits of peaches to make jelly (basically looks like they soak in water over night and the water...

for making jelly or viegar, or for flavoring alcohol I think I recall something bad in them, what do you think?

thanks!

I am looking at a recipie for peach brandy you use 20 peach pits and skins 1 c sugar 2 c hot water seal and let sit for 4-six months sounds cool, they claim this makes brandy ...? now I seem to recall that I can use apple scraps and water to make vinegar in several months does the first...

love acv, and my homemade pinapple vinegar, both help me with my arthritis, generally less swelling, and more energy ph is an interesting thing, I believe I have heard that before that an acidic body gets more cavaties, and more negative health in general however word of warning...

does anyone know if that is safe? ? thanks

thanks for all the info, oh dear, I have these both (vingar and vodka) in ball canning jars the metal lid is white on the bottom side, that is probably not corrosive proof enough for vinegar? or is it? I store pickeled beets in those, so maybe it is? does anyone know if that lid is ok...

I just made both, covered them and put them in a closet the method I am using is just to cover the fruit with vinegar, and the other jar of berries I covered with vodka, and some sugar my question is this, are there pressure issues I need to be concerned with? meaning is it ok to leave...

ok, thanks guys I might try lacto fermenting with whey I am loosing my interest in things that have commercial yeast, so maybe whey is the whey to go ;)