The objective of this research was to study the optimal sugar and alcohol concentrations for the production of Kluai Nam Wa vinegar . The sugar concentration on the alcohol production of Kluai Nam Wa wine with Saccharomyces cerevisiae var. burgundy showed that when fermented Kluai Nam Wa wine with sugar 15 and 20 ⁰ brix for 14 days and stopped the fermentation process, the alcohol concentration was 7.87±0.15% and 10.75±0.28%, respectively, dissolved solids were 6.53±0.25 and 8.93±0.38 ⁰brix, respectively, reducing sugar, 1.83±0.31% and 2.13±0.15%, respectively, and pH 4.27±0.21 and 3.92±0.13, respectively. The vinegar was fermented under aerobic conditions with Acetobacter pasteurianus TISTR102 in trays at different alcohol concentrations at 6, 8 and 10 percent for 24 days. The fermentation from 8% of Kluai Nam Wa wine was the most suitable as it contained approximately 5.64±0.24% acetic acid, While the process and method of semi-septic fermentation of the operators fermented for 12 weeks, it was found that the acetic acid content was 3.36±0.08, which was lower than the community product standard.