how to make homemade vinegar Mixing Vinegar, Alcohol, and Starter

Mixing Vinegar, Alcohol, and Starter

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.


(ACTUAL) Liquid I:
Acid Content
% acidity
Alcohol Content
% ABV
Volume
liters

(ACTUAL) Liquid II: % acidity % ABV liters
(ACTUAL) starter: % acidity % ABV liters
(TARGET) mixture: % acidity % ABV liters

Result
2.77 liters of liquid I with 6.5 % acidity and 0.7 % ABV
mixed with
0.6 liters of liquid II with 0.2 % acidity and 12.5 % ABV
and
0.5 liters of starter with 3.7 % acidity and 1.1 % ABV
and
1.13 liters of water
result in
5 liters of mixture with 4 % acidity and 2 % ABV.

Starter: filtrated fermenting vinegar, without the jellylike film, the so-called mother-of-vinegar (MOV).

ABV: Alcohol By Volume (alc./vol.)

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