[Microbial Nutrition] Making vinegar

[Guest guest]

Hello Everyone,

I'm new to this list. And sort of new to fermenting foods. I've eaten and

made tons of saurkraut and dill pickles. Recently I've decided to try

fermenting different fruits to make vinegar from them. I chopped up various

fruits and added them along with sweetened water (sweetened with sugar,

demarara, and maple syrop) and put them in a bunch of glass jars. I stirred

them up everyday for seven days then a few days ago I filtered out the fruit

must and put the juice back into its jars and recovered with the cloth.

My question is: this juice should now sit for a couple of weeks before it

turns into vinegar, so, should I still stir it everyday? It's still bubbling

a bit - especially the two jars that I topped up with more sweetened water.

If anyone has tried this and could give me some advise I'd really appreciate

your help,

Cheers,

Joanne