Fruit vinegar
Practical Action
90 litres of vinegar for
consumption, (approx. 5%
acetic acidity).
boiled water = 100 litres prepared alcohol must
50 litres
of
alcoholic
must +
50 litres
of cooled
At this stage - obtaining the vinegar and adding more prepared alcohol must is carried out every
20 days.
Filtering
The vinegar is filtered after being separated from the
fermentation equipment. The filter is a layer of cloth with
two layers of cotton wool placed over the container.
Pasteurisation
The filtered vinegar is heated to 80°C for 15 to 20 minutes,
to avoid contamination and the development of more acid.
Bottle preparation
While the vinegar is filtering, the bottles can be
selected and washed. As the bottles used are
second-hand, they must be soaked in detergent
and one small spoonful of caustic soda. Then,
rinse with 1 small spoonful of bisulphate per 10
litres of water. Finally, stand them to drain.
Bottling
A clean funnel is used to fill the bottles and they are corked by hand.
For better presentation, put a plastic shrink sleeve over the cork.
Use 450 or 250 ml clear bottles.
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