I am a novice vinegar maker. My problem is I simply do not eat enough fruits. But when I do eat fruit, I make vinegar out of the scraps.
I clean with vinegar and I use it as a fabric softener. I rinse my hair with vinegar. I have used it in gnat traps and in cooking. Vinegar truly is a wonderful thing to keep in hand. For those of you who are preppers, why store vinegar when you can make it as you need it.
I start with scraps. I have used pineapple cores, peach skins and apple scraps.
Let them sit out when they can get air..but no bugs. The trick is to gather the yeast that occurs naturally in the air. Yeast is everywhere. The scraps can be wrapped in cheesecloth or put into garment bags and hung in the corner if the kitchen...or outside.
Don't let the scraps rot, that is not the point. The point is to gather yeast. Once the have gotten a good dose of fresh air...and hopefully yeast, they need to be put into a sugar solution. The ratio is one quart water: 1/4 cup sugar (or one gallon water:1 cup sugar). It is best to not use plain white sugar. It has been bleached and treated to prevent molds. Use a brown sugar or a non bleached natural sugar for the best results. Chopping the scraps helps also as it allows more access to the natural sugars.
I save my scraps as I eat apples. I put them into the warm sugar solution. When I get enough, I open it up and let more yeast in with cheese cloth. After it ferments a while, I remove the cheesecloth and put my lid with the airlock attached to let it complete the fermentation process and keep bugs out. When it has fermented a few weeks, I cap it off and put it on the shelf.
Once you have vinegar going, you add a bit of your old vinegar..or the entire mother floating on the top to a new solution to jump start the process.
You can have a separate vinegar for each different fruit you eat or mix them all together, it is your choice.
If you cap the vinegar with normal lids it will corrode the caps. I personally use old vodka bottles I gather. They will normally fit on a shelf easily, they are easy to hold when full and they have a handy thing in the spout to make it pour easily.
References
http://www.rural-revolution.com/2013/07/making-fruit-scrap-vinegar.html?m=1
http://www.eattheweeds.com/vinegar-your-own-unique-strain/
http://www.publicbookshelf.com/public_html/The_Household_Cyclopedia_of_General_Information/howtomak_bjc.html
http://www.countrysidemag.com/83-4/countryside_staff/