Mother-of-vinegar in a glass jar

Webinar: Vinegar Production – Surface Fermentation

40,00 €

incl. 20% VAT

Duration: 00:21:09
Lecturers: Dr. Helge Schmickl

Content:
  • Basic materials for surface fermentation
  • Fermenting quince mash into vinegar
  • Fermenting pear brandy into vinegar
  • Fermenting apple cider into vinegar
  • Fermenting red wine with a piece of mother-of-vinegar into vinegar
  • Fermentation duration, post-treatment, filtration
  • Downloadable webinar notes (PDF)
  • Access to the recording
  • Lifelong access, one-time payment (not periodically)
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Description

In this webinar you will learn step by step how to make high-quality vinegar from various base materials using surface fermentation. Through four practical examples – quince mash, pear brandy, apple cider, and red wine – the basic materials, the correct mixing ratios, and the proper procedures are explained and demonstrated. You will also learn how to desulfurize sulfited wines, avoid faulty fermentations, and properly post-treat the finished vinegar.

 

Content

  • The basic materials for vinegar making: alcohol, vinegar (acetic acid), nutrients, vinegar bacteria, air, and the right vessel
  • How to recognize a proper vinegar fermentation with mother-of-vinegar and what a faulty fermentation (film yeast infection) looks like
  • Quince mash fermented into quince vinegar – with recipe and calculation of mixing ratios
  • Pear brandy fermented into pear vinegar – with recipe and calculation of mixing ratios
  • Apple cider fermented into apple cider vinegar – including desulfurization of the wine
  • Red wine with a piece of mother-of-vinegar fermented into red wine vinegar – including desulfurization of the wine
  • Correct procedure for combining the ingredients (order, stirring, temperature)
  • Optimal fermentation temperature and setting up a water bath with an aquarium heater
  • Fermentation duration and how to tell when fermentation is complete
  • Post-treatment: filtration with a coffee filter, naturally-cloudy vs. pasteurized vinegar
  • Online calculation tool for individual mixing ratios
  • Webinar notes for download (PDF)

Learning Goals

  • Independently produce high-quality vinegar from various base materials using surface fermentation
  • Calculate the correct mixing ratios (alcohol, acetic acid, nutrients, water) for your vinegar batch
  • Desulfurize sulfited wines so that vinegar fermentation is not blocked
  • Recognize and distinguish a proper vinegar fermentation from a faulty fermentation
  • Properly post-treat and store the finished vinegar

How Will the Webinar Work?

  • Start immediately after your registration. You can follow and complete the webinar wherever you are and whenever you want.
  • You can retake the webinar as many times as you like.
  • You will also receive webinar materials (PDF) to download and print out.
  • Unlimited lifelong access
  • For beginners and advanced subscribers.
  • Technical requirements: smartphone, tablet, or desktop, no matter the operating system, and an installed browser.

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