How to Make Coconut Water Vinegar

Coconut water is a waste product, which is produced in appreciable quantities in the Philippines, Sri Lanka Thailand and other countries. Its conversion into vinegar therefore presents an attractive option for decreasing wastage and producing a valuable product ( Mr. Mike Battcock and Dr. Sue Azam-Ali).

coconut halve


Coconut water is a good base for vinegar, but its sugar content is too low (only about 1%). Sugar needs to be added to bring the level of sugar up to 15%. After the addition of sugar, the coconut juice is allowed to ferment for about seven days, during which time the sugar is converted to alcohol. An alternative method is to pasteurize the coconut water and sugar mixture and add yeast.

After this initial fermentation, strong vinegar (10% v/v) is added to stimulate the growth of acetic acid bacteria and discourage further yeast fermentation. The acetic acid fermentation takes approximately one month, yielding a vinegar with approximately 6% acetic acid. The fermentation will take less time than this if a generator is used.

After fermentation, the vinegar must be stored in anaerobic conditions to prevent spoilage by the oxidation of acetic acid. (Steinkraus, 1996)

Clarification can be achieved by stirring with a well beaten egg white, heating until the egg white coagulates and filtering (Anon).

Write ups by Mr. Mike Battcock and Dr. Sue Azam-Ali

Measure the following physico-chemical properties and and adjust accordingly to your set standard. Properties should be uniform every batch.
a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp.
c. titrable acidity. Adjustment can be made by mixing different concentrations or addition of citric acid.
e. See standard for vinegar here.

18 Replies to “How to Make Coconut Water Vinegar”

  1. Excellent blog you’ve got here.. It’s hard to find quality writing like
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  2. Hugely enjoyed this post :), keep up the great writing and I’ll keep coming back for more.
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  3. I have 50 drums (200 litter capacity)coco vinegar fermenting in my house…i use polyeteline plastic drum use in glocose for every 20 litters cocowater i add 4 kilos of brown sugar & 2 table spoon of baker yeast..see to it that this has to be process in a need to boil the coco water..see to it that no bad coco water is mixed .after 7 days transfer the alcohol solution to the new drum…throw away the the act of transferring the solution to the next drum you inadvertently add oxigen to the solution ….no need to add mother vinegar.after 2 months vinegar 4.5% acidity.

  4. “Sugar needs to be added to bring the level of sugar up to 15%.” – how do you determine it is 15% or what is the ration of coco water to sugar to attain the 15% requirement?

    The acetic acid fermentation takes approximately one month, yielding a vinegar with approximately 6% acetic acid. – is this the maximum percentage to attain its acidity?

    1. The ideal way to adjust its sugar content to 15% is to use the pearson square formula []


      A rough way. One percent sugar in a 100 ml sugar is one gram. Fifteen percent is 15 grams. Adding 14 grams sugar to 100 ml solution to make it 15% sugar is acceptable and is going to yield acceptable product.

      The 6 percent vinegar is only a theoretical yield. I can go higher or lower depending on amount of sugar. I advise you to read more about alcoholic and acetic acid fermentation to brighten up the light.

      Standard vinegar only requires 4% acetic acid. The 6% vinegar can be diluted with water for more yield and income

  5. In our province, a lot coconut water are being wasted during we make copra…i plan to make those water a vinegar..may i ask about the drum stated above, if preferably a metal or a plastic..tnx

  6. for s.m.gamage – buy 2 (200liter capacity) food grade drum, previous content should be glucose sugar, from bakery suppliers. also buy 9 empty 20-liter capacity container – previous content should either be soy sauce or coco oil. clean it well by blanching with hot water. go to the public market and ask from coco grinders there coco water waste, but see to it that these cocowater waste are the clean ones. filter it and transfer to the first 200-liter capacity drum. cut the lid into half for easy transfer of liquid. add 18kls of sugar central and 20 grams of baker yeasts. yeasts could be bought from bakery suppliers. cover the drum with katsa cloth, wait for 15 days, skim off the scum from the top and transfer it to the next drum, also cover it again with katsa. after 2 months you will have your vinegar. good luck!

  7. you guys, you can’t just ASK for full details on vinegar production. the internet is wide open, do your own research. if there’s a simple guide like this site, then there would probably be more websites out there specifically catered for vinegar production. read, or better yet, attend seminars conducted by appropriating bodies. the Institute of Food Science and Technology at UPLB does trainings on these matters.

  8. please send me full details how to make coconut water wine,vinager and oter products of coconuts because our company immediatly start make coco products.

  9. thank you for the article about vinegars. Please publish more information about how to determnine a good qualaity coco vinegar

  10. hi good day’
    may u pls send me a more specific detail as to what are the rquirement/ingredients for the coconut water wine

    say for example:
    how many liters of coconut water
    how many grams/kg of sugar

    thanks & hoping for your reply

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