The Vinegar Starter: Mix Alkohol + Vinegar + Mother of Vinegar

Home
How to Make Homemade Vinegar? – Tools
Vinegar Calculations
The Vinegar Starter: Alcohol + Vinegar + Mother of Vinegar

Vinegar Starter: Alcohol + Vinegar + Mother of Vinegar

An optimal acetic acid – alcohol ratio ensures a clean fermentation start.

Whether surface, generator, or submerged process, the initial mixture to start a vinegar fermentation should contain a certain amount of acetic acid or rather vinegar to avoid off-taste and moldy smell. The heightened acetic acid content protects against most kinds of unwanted microorganisms and vinegar eels. Alcohol is food for the vinegar bacteria. A solution with 4 % acetic acid and 2 % alcohol has proven the most effective mixture in practice.

Empty form fields

Calculation example

2.77 liters of liquid I with 6.50 % acid and 0.70 %vol alcohol

mixed with

0.60 liters of liquid II with 0.20 % acid and 12.50 %vol alcohol

and

0.50 liters starter with 3.70 % acid and 1.10 %vol alcohol

and

1.13 liters of water

produce

5.00 liters of mixture with 4.00 % acid and 2.00 %vol alcohol.

Starter: filtered, fermenting vinegar without the gelatinous layer, the so-called mother of vinegar.

Copy link

Zum kopieren alles markieren und CMD+C (Strg+C) drücken.