Testing - Fruit Vinegar

http://www.organicauthority.com/eco-chic-table/homemade-fruit-vinegar-recipe.html

For troubleshooting, also see:
http://www.rural-revolution.com/2013/07/making-fruit-scrap-vinegar.html
http://cooking.stackexchange.com/questions/51590/mold-on-vinegar-batch

2 cups any part of fruit including leftover peelings and cores (apple or pear peels and cores / any type of berry / tomato skins and seeds / plum, peach, apricot or nectarine skins any part of these fruits will work)
4 cups water
1 teaspoon organic white or brown sugar (optional for speeding up the fermentation process – will add extra flavor!)

1. Place your fruit scraps into a large (at least ½ gallon size), wide mouth mason or regular glass jar or a stone crock. Add the water and optional white or brown sugar. Cover the container with a muslin cloth to prevent dust, bugs or anything else falling into your vinegar solution. Place the container in a place where it can ferment undisturbed, preferably out of direct sunlight.
2. Let the fruit scraps and water sit for about 8 weeks, during which time a thick layer of goopy scum will form on the top. This scum, also known as the ‘mother’, is cellulose produced by acetic acid bacteria, which is ubiquitous in nature and present in all fermented, unpasteurized foods. The bacteria becomes present whenever ethanol is produced, which is what is happening when wild, airborne yeasts are feeding on the sugar in your fruit scraps.  Fruit flies carry acetic acid bacteria in their bodies, and so are actually an effective way to expedite vinegar making. If you want to allow fruit flies to help ferment your fruit scraps, keep your vinegar solution uncovered for about a day after beginning the process, check to see if any flies have landed, and cover the container with a cloth.
3. After the 8-week period, strain the liquid into a glass bottle through several layers of cheesecloth, a mesh bag or a fine mesh strainer, and cover with a metal cap or a cork stopper. After another 4 weeks, strain the liquid again through a clean cloth about the thickness of muslin into the bottle you want to store the vinegar in. Cap it, label it and you’ll have the fantastically fruity and tasty addition to your kitchen ingredients!

NOTE: A mother may re-develop in your finished vinegar, which will look a floating, gelatinous mass at the bottom of your bottle. Don’t throw this away! Much like a sourdough bread starter, it will kick-start future vinegar making processes, so save it in a small jar once you get to the end of your bottle.