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The Artisanal Vinegar Maker's Handbook: Crafting Quality Vinegars - Fermenting, Distilling, Infusing
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About The Artisanal Vinegar Maker's Handbook: Crafting
Product Description Translated into English for the first time this guide offers tips on vinegar fermentation distillation and infusion The authors instruct readers on the optimal conditions for creating high-quality vinegar using every imaginable starter material from wines to fruits to herbs as well as recipes for using vinegar in cooking cleaning and healthy living Detailed step-by-step instructions for more than 100 recipes ensure that both beginners and experienced vinegar crafters will discover new techniques Review Amateur vinegar makers have been usually poor served as far as guides compared to those who are brewing beer or wine. Books on vinegar are published infrequently and rely only on traditional and non-scientific methods. However, the Artisanal Vinegar Maker's Handbook goes a long way in rectifying this situation finally providing a book for vinegar makers on par with the best books on homebrewing. Bettina Malle and Helge Schmickl are some of the most knowledgeable experts outside of the industry and their resurrection of the packed generator process has allowed vinegar makers to produce vinegar more quickly and without the risk of spoilage. I highly recommend this and hope it is a turning point into launching vinegar brewing as a mainstream hobby. --Reginald Smith, Supreme Vinegar LLC From the Inside Flap Historical Background Fundamentals WHAT IS VINEGAR?Characteristics of a good vinegar CHEMICAL PROCESSESHow does vinegar form?: Synthetic production, Microbiological Production (Step 1: Alcoholic Fermentation, Step 2: Acetic Fermentation)Vinegar bacteriaThermal balance TYPES OF VINEGARFermented vinegar: Wine vinegar, Fruit vinegar, White vinegar (distilled vinegar, brandy/spirit vinegar), Malt vinegar, Beer vinegar, Cider vinegar, Pickling vinegar, Potato vinegar, Raisin vinegar, Whey vinegar, Rice vinegar, Honey vinegar, Pomace vinegar, Balsamic vinegarInfused vinegar: Aromatic and spice vinegar, Fruit vinegarMinimum acidity Microbiological Vinegar Production Processes SURFACE PROCESSESOrleans process, Pasteur process GENERATOR PROCESSESRolling generators, Rotating generators, Boerhaave process, Schüzenbach's quick vinegar process (German process), Circulating or trickling generator (Frings generator) SUBMERGED PROCESSES, FRINGS ACETATOR Making your own vinegar ALCOHOLIC FERMENTATION - PREPARATION OF THE MASHTypes of fruit and starchy products; Treatment of the fruit; Fermenting container; Traditional cider and fruit mashes; Conventional mashes; High-grade mashes, concentrating the mash, adding sugar to the mash; Starch mashes; Checking the progress of the fermentation; End of fermentation; Fermentation problems; Filtration; Storage; Using finished wine, fruit wine, mead, cider, perry, beer, distillate VINEGAR FERMENTATIONTraditional methodSimple vinegar fermentation: Equipment, Alcohol, Acidity, Vinegar bacteria, Fermentation temperature, Fermentation progress and further treatment, Produce more vinegar, SummaryImproved surface process: Ratio of alcohol content to acidity, total concentration; Mineral nutrients; Acid-proof materials; Equipment and preparation (Airflow, Water bath or heat mat, Active vinegar culture - mother of vinegar, Pasteurizing); Instructions for the improved surface processGenerator process: Advantages of the generator process, Basic assembly of the apparatus, Making the apparatus yourself, Schmickl vinegar generator, Vinegar generator - A brief user guide, Detailed instructions for the generator process (Pretreatment of the packing material, Starting the process, Spray schedule, Fermentation progress, Produce more vinegar or increase the total concentration)Reactivating, multiplying, and storing vinegar cultures: Surface processes: Reactivation and multiplying (Living vinegar; Store-bought vinegar culture; Gelatinous mother of vinegar; Thaw frozen living vinegar; Active packing material from a generator; Store-bought, unpasteurized vinegar), Storage of active vinegar (Bo
