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.
0.6 liters of liquid II with 0.2 % acidity and 12.5 % ABV
0.5 liters of starter with 3.7 % acidity and 1.1 % ABV
1.13 liters of water
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.)