How to make your own apple vinegar

This method takes grain as the main material, apples (mostly skin dregs and defective products) as the auxiliary materials, and is made by inoculating yeast and acetic acid bacteria for solid-state fermentation after treatment. Technological process; Fruit raw materials → cutting rotten parts → cleaning → crushing → mixing with grain processed products → cooking → saccharifying alcohol fermentation → solid acetic acid fermentation → vinegar soaking → sterilization → aging → finished products. More auxiliary materials and fillers are added in the process of vinegar production by this method, and alkaline substances are richer than liquid fermentation, which is beneficial to microbial reproduction and produces different metabolites, so that the concentration of amino acids and sugar in the finished product is high, so the product is soft in sour taste, sweet in acid, rich in aroma, obvious in fruit aroma, mellow in taste and good in color. It is a traditional vinegar production method. However, this method also has some shortcomings, such as poor sanitary conditions, high labor intensity, long production cycle, low utilization rate of raw materials, low production capacity, low vinegar output and unstable quality.

Liquid fermentation method

Liquid fermentation can be divided into static surface fermentation and liquid submerged fermentation according to different processes. In the former, the temperature of fermentation broth was controlled at 28 ~ 30℃ during acetic fermentation. After 2 ~ 3 days, a film appeared on the page, which proved that acetic acid bacteria film was formed, and acetic acid fermentation began, and continued until the acidity no longer increased significantly. This method takes a long time. The latter has the advantages of high mechanization, short brewing cycle, high output, low labor intensity, high utilization rate of raw materials, good hygiene of finished products, small floor space, stable quality and easy control. Therefore, it is the development direction of the brewing industry.

Vinegar made from fruit juice

Juice vinegar is made by squeezing apple juice first and then fermenting it by liquid fermentation. This method has the advantages of liquid vinegar production process. However, due to the lack of pure cultured strains and enzymes, the brewing cycle is short and the flavor and color of the product are insufficient. Therefore, it usually takes more than two months of aging to further form the color, fragrance and taste of vinegar, thus improving the quality of vinegar. The technological process is as follows: apple → cleaning → crushing → enzyme liquefaction → juicing → fruit juice → enzyme heating clarification → filtration → sugar concentration adjustment → alcohol fermentation → acetic acid fermentation → aging → filtration → blending → sterilization → packaging → finished product.

Vinegar made from fruit wine

Vinegar brewed from fruit wine is made from brewed cider and fermented with acetic acid. The technological process is as follows: cider → acetic acid fermentation → filtration → blending → sterilization → finished product. Because the liquid fermentation method uses pure cultured strains, there are few kinds of microorganisms, rich enzyme systems and short brewing period, the flavor, color and posture of the product are worse than that of the vinegar produced by solid fermentation method. Therefore, post-ripening and blending are often used to increase the flavor and texture of products.

Brewing method

According to the two stages of alcohol fermentation and acetic acid fermentation, this method can be divided into two different forms: solid fermentation before liquid fermentation and solid fermentation before liquid fermentation.

Manual production method editing

Making method of apple vinegar:

Ingredients: apple white vinegar rock sugar

Apple vinegar production

Apple vinegar production

1. Wash the apple, dry the surface moisture, and then cut it into small pieces (dry the surface moisture, which is beneficial to preservation. );

2. Sprinkle some crystal sugar on the bottom of the bottle, then code the apple slices layer by layer, and sprinkle crystal sugar on the surface (I like to add sugar like this, hehe, in fact, you can drop it any way ...) Vinegar is corrosive, so it is best to put it in a glass bottle;

3, pour rice vinegar, vinegar should not have apple slices at all (about the amount of vinegar and sugar: I used 450ml vinegar in this bottle, rock sugar is about 80 g, the amount of vinegar is based on apples, just soak the apple pulp completely. The amount of sugar can be arbitrary. Family DIY, there are not so many rules! );

4. Cover the bottle mouth with a layer of plastic wrap, screw on the cover and leave it in a cool and dry place for more than 3 months;

When the vinegar is golden yellow, it means it has been soaked. Pick up the apple pieces and filter the fruit vinegar 1-2 times with clean gauze or filter paper (after soaking for a long time, there will be very fine pulp suspended matter in the vinegar. After filtering first, the fruit vinegar will look clearer and brighter. );

6. Put the filtered fruit vinegar into a clean and waterless glass bottle, cover the bottle with plastic wrap, and then screw on the lid. Store in a cool place or in cold storage. When drinking, take a proper amount of fruit vinegar and mix it with purified water or honey water 1-2 times.

Brew raw vinegar

Ingredients: purified water apple puree vinegar food additive (citric acid, acesulfame, spice days, sunset yellow)

1. Wash and slice apples;

2. Put the apple slices and rock sugar in a large glass bottle layer by layer, ensuring that there is a big gap between each layer. The amount of rock sugar should be controlled, and the amount of rock sugar should not exceed half of that of apples. The specific proportion should be grasped by individuals. Easy to ferment rock sugar, sour fermentation, but less apple flavor;

3. The glass bottle is tightly sealed, and it is fermented in a cool place between 20℃ and 30℃;

4. If there is glutinous rice vinegar, when it is fermented for about 2 months, open it, add glutinous rice vinegar, seal it and ferment again. 5. If glutinous rice vinegar is added, it will be opened for about 6 months, otherwise it will take about 10 months. So far, the original apple vinegar can be said to have been brewed. The original apple vinegar looks very bad, and there will be impurities such as suspended solids. Don't worry, it won't affect consumption.

Treat raw vinegar

Sterilize, boil with strong fire, immediately turn off the fire and let it stand for half a minute (in fact, it doesn't matter if you don't sterilize, acetic acid bacteria itself have the effect of inhibiting the growth of bacteria, and sterilization here is for the convenience of preservation)

After filtration, there will be some impurities such as suspended solids in the original vinegar. These suspended substances are actually denatured pectin, which is harmless to the body, but affects the perception. Simply filter it out with multiple layers of gauze. Mixed apple vinegar:

Squeeze apple juice and filter, and mix with raw vinegar and honey. Generally, 80% apple juice, 15% raw vinegar and 5% honey are suitable, and the proportion can be adjusted according to personal taste.

It is best to mix pure water when drinking (boiling water is not allowed, boiling water will destroy nutrients), because the concentration is too high and the taste is too heavy, and the nutrient absorption effect is poor.