Banana Vinegar Elaboration Process

Equipment and material
Blender
Weight balance
Pot
Stove
Presser
Fermentation barrels
Recipient (250 liters)
Fermentation equipment
Cork

In the following we will describe each step of the elaboration process of 350 liters of white banana vinegar and we will also give some recommendations for using other fruits. During the process approximately 150 liters of cold boiled water will be used and it is recommended to boil it the day before.

Preparation of the pulp
Selection
The banana must be ripe. In this case we will work with 50 kilograms of bananas.

Weighing
(With peels)

Cutting and peeling edges
First cut the extremities of the banana and then remove the peel.

Weighing
(Without peels)

It is recommended to weigh the fruit before peeling to determine and foresee its performance

Chopping and blending or compressing
Cut and blend the peeled fruit or mash it manually with a presser. In both cases use hot bowling water (70 degrees C.) to avoid the pulp from darkening. The amount of water must be enough to obtain 65 liters of blended pulp (approximately 1 liter per kilogram of banana).