Recipe:
– 5 pounds of mixed fruit that was available in the garden; includes luffa, tigger melon, cantelooupe, hot peppers
– 5 pounds of brown sugar
mix together in a bowl
– fill in 5 gallon bucket
– top with 1 inch of brown sugar
– ferment for a week
– strain off liquid though mesh, I stole in ½ gallon glass jars, shelf stable as is, you can add more brown sugar to be 100 percent safe.
– Dump left over fruit and sugars back in the 5 gallon pale, fill with water, add 1 cup of living vinegar, cover with breathable lid, let sit for 1 to 3 months then strain, then sit again indefinably for live vinegar.
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