Fruit vinegar
Acetic fermentation
Cotton Wool
Air Tube (4)
Filled to the Halfway Point (2)
Support Rack (3)
Tap
Ground Cob Maize (1)
Practical Action
Fermentation equipment
First, the acetic fermentation equipment must be got ready. This must have a thin layer of ground
maize cobs at the bottom of the container (1). It is then filled with the prepared alcoholic must to
the 160 litre mark when using a 250 litre vessel. The support grille (3) is then put in place. This
grille is made from a ring of non-resinous wood with the central part covered with nylon mesh.
Plastic tubes (4) pass through the cover and the support grille. These are needed to supply air to
the must.
The initial acetic fermentation takes 60 days. After about 18 days, a whitish layer or skin appears
on the surface or on the wooden support. From this moment the acidity begins to increase reaching
approximately 5% acetic acid during the remaining days.
Obtaining the vinegar
After the required number of days of acetic
fermentation and the white layer has formed
on the surface; as a thickish gelatinous skin;
the vinegar reaches 5% acidity. The next
steps are to:
1: Separate 20 litres of vinegar with
approximately 5% acetic acidity into a
container.
2: Add 100 litres more of prepared alcoholic must to the
remaining 70 litres of vinegar.
How do we obtain this prepared alcohol must?
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