Vinegar-Courses: Overview of Topics Covered
1st Day: Theoretical – Production of high-quality vinegar
Friday 9:00 – 13:00 lecture in English
Friday 14:00 – 18:30 lecture in German
- What is vinegar?
- Present-day and historical processes of vinegar production
- Producing vinegar by yourself
- Alcoholic fermentation: conventional mash, high-grade mash
- Vinegar fermentation: equipment, implementation, vinegar culture, effective methods to avoid mold yeast film, vinegar eels, vinegar flies, off-taste and off-smell etc.
- Surface process
- Generator process
- Analytics
- Determining the acetic acid content
- Determining the alcohol content
- Subsequent treatment
- Recipes
- Fermented vinegar
- Fermented vinegar with aromatic packing material
- Balsamic vinegar
- Infused vinegar
- Uses of vinegar
- Tasting of approx. 40 different, self-fermented vinegar types as well as several international vinegar specialties
2nd Day: In Practice – Start a Vinegar Fermentation on Your Own and Analyze Vinegar
Saturday 09:00 – 11:30 and ca. 13:00 – ca. 16:00, in between collective lunch (optional)
- Each participant is working independently with several devices the whole day
- Starting a surface process
- Starting a generator process
- Analyzing the acetic acid content (titration, acidometer cylinder and blue caustic solution, hydrometer for vinegar)
- Analyzing the alcohol content in vinegar (semimicro distillation & refractometer)
- Adding alcohol during different fermentaion stages: calculation and implementation
Included services:
- Course materials: lecture script
- 0.5 liters of fermenting vinegar for optimal fermentation start at home
- 3 flasks of self-fermented vinegar, free choice among cider vinegar, perry vinegar, orange vinegar, lemon vinegar, juniper vinegar, several beer vinegars, nut vinegar, sloe vinegar, raisin vinegar, several wine vinegars, herbs vinegar, …
- Reagents and everything else needed for the seminar
- Coffee, refreshments
