Making Vinegar at Home

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Alcohol testing

christina am 19.01.2020 17:49:48 | Region: U.K.

Just a quick question about alcohol testing. You told me before that during vinegar fermentation I have to neutralize the sample before I can test the alcohol level, because acetic acid is volatile, but I am not clear if this is also the case at the end of alcohol fermentation. Are malic acid and tartaric acid also volatile?


I made a high grade tomato mash with canned tomatoes. Before alcohol fermentation I had to add quite a bit of malic acid and tartaric acid to the mash, to get the pH down. The ABV readings I am getting are 2-3% higher than what I was expecting, but I did not neutralize the sample before distilling. Should I have?

RE: Alcohol testing

Jack am 19.01.2020 17:51:18 | Region: London

No, neither malic acid nor tartaric acid are volatile. But maybe are there some other acidic volatile compounds. So I would do the following: determine the accuracy of your values by analyzing something with a defined alcohol content,

e.g. store-bought red wine (the ABV has to be stated on the label) diluted 1:1. Second: analyze again the fermented tomatoes, but this time neutralize the sample first. If in doubt, you should also neutralize the diluted wine sample
before analyzing it or rather do both, with and without neutralizing first.