HOW TO CHOOSE THE RIGHT MATERIAL FOR YOUR VINEGAR MIXER?
If you have made the decision to make your own vinegar and thus offer your friends and family a homemade vinegar then no doubt you will need to acquire one vinegar maker . To choose the right one vinegar maker several elements must be taken into account: the manufacturing material, the draw-off system , resistance and finally volume. Regarding the choice of the material There are three options: the wooden vinegar cruet first of all that we often find among the vinegar artisans . He will bring a smoky vinegar flavor but its maintenance requires more time and its lifespan is shorter. The stoneware vinegar maker is he very resistant to acidity , it is also a spongy matter which will let the air pass, ensuring the vinegar has the presence of oxygen, an essential element to promote the acetic fermentation . The sandstone will also bring a more lively taste to the mouth. Finally, we can also find glass vinegar bottles : these are hardly in vogue because they do not have not the advantage of the wooden vinegar maker nor the advantage of the stoneware vinegar maker and even worse, you will have to think about storing them sheltered from light .
RACKING: FAVOR THE OLD-FASHIONED METHOD!
The ancestral tap method has no rival! This system with its old-fashioned charm allows you to take your vinegar whenever you want without touching the mother of vinegar and therefore leaving it peacefully on the surface to do its work. Simply remember to top up the vinegar in your vinegar maker after drawing it off to continue the vinegar-making cycle by maintaining a constant flow. Finally, remember to immerse your tap in water for 24 hours before using it for the first time so that the cork fills with water, which will prevent leaks while sealing the vinegar maker. Modern vinegar makers do not have a tap and the drawing is generally done from above, which is less charming!
HOW TO MAKE YOUR OWN VINEGAR?
For produce vinegar There is an essential element: the mother of vinegar. It is initially a thin translucent film which thickens gradually to become a viscous and gelatinous mass made up of the proliferation of acetic ferments . The vinegar production is only possible when the mother of vinegar floats on the surface. This fermentation which appears after a few weeks open air oxygenation This marks the beginning of vinegar production. All you need to do is add wine (with a low alcohol content to start with and of good quality) and then simply let nature take its course!
VINEGAR MAINTENANCE AND CLEANING THE VINEGAR MACHINE
It is quite possible to clean a vinegar maker by following a few simple rules. First of all, it is essential prohibit the use of household products : these can in fact denature the vinegar by preventing good bacteria from developing. It is rather advisable to rinse it several times with clean water then dry it carefully either using a clean cloth or by letting it air dry. If there is still residue at the bottom you can add rice grains or coarse salt and shake the vinegar maker well before rinsing it again thoroughly. All you have to do is recover your mother of vinegar (you will have previously checked its good condition and that it is not dried out) and put it back in the vinegar maker. You can also filter the vinegar before putting it back inside the vinegar maker to remove any deposits.