allen lumley wrote:Less equiptment/time/money would be involved in just filtering regular apple cider vinegar ! Big AL
Ludger Merkens wrote:
To make 'white vinegar' you need rectified alcohol, also known as ethyl alcohol of agricultural origin. This alcohol is diluted with water to a remaining alcohol content of about 13% to 14%. Then nutrients for Acetobacter are added. This solution is usually fermented by refilling a fermenter that is half full with the rest of the last batch of fermentation. This gives you approximately 4 % alcohol und 9% acetic acid when starting the fermentation. The fermentation will be stopped, when the remaining alocohol has a concentration of 0,3 % and approximately 12,7% acetic acid. Half of the batch is removed, and the fermenter refilled with the prepared alcohol solution as described above. The other half will be filtered and used/stored/bottled.
The acetic acid bacteria are usually airborne and are ubiquitous in nature. They are actively present in environments where ethanol is being formed as a result of fermentation of sugars. They can be isolated from the nectar of flowers and from damaged fruit. Other good sources are fresh apple cider and unpasteurized beer that has not been filter sterilized. In these liquids, they grow as a surface film due to their aerobic nature and active motility. Vinegar is produced when acetic acid bacteria act on alcoholic beverages such as wine. Fruit flies or Vinegar eels are considered as a common vector in propagating acetic acid bacteria in nature.
Rebecca Norman wrote:we've made capers and are selling them, but (...) commercial synthetic vinegar(...) spoils the local food idea
I'm helping a friend here get a sort of gourmet locavore business set up.