Making natural fruit vinegar

Ingredients: Two cups of natural apple juice, or pear, or apple peel and pear. Any kind of berries. Peel tomatoes with seeds. Plum, apricot, peach and nectarine. Four glasses of water. A teaspoon of brown sugar or organic white sugar. Preparation Place all the fruit residue in a vase or pot, so that its size is at least two and four, so that the jar is wide open. Add both water, white sugar or brown sugar. Cover the jar with a cloth made of muslin, preventing dust and insects such as bugs or any other type from falling into the vinegar. Place the jar in a place away from the direct sunlight, so that it brews without any hindrance, and leaves it for eight weeks, and consists during this period a thick layer of scum, which is on the surface and this layer is originally cellulose produced by acetic acid bacteria, which is very important to be vinegar. Describe the vinegar after eight weeks, using a cloth, mesh, or strainer, leave it for another four weeks after covering it again, and remove the layer that forms on the surface again after this period. Store the vinegar in bottles until use, as the resulting amount ranges from two cups to two and a half bottles of natural fruits with a wonderful flavor