I am looking for the most efficient way to make vinegar. This vinegar will be used in the garden to acidify water, and not consumed by humans. (I am not a teenager looking for a quick )
I started with persimmons, sugar and bread yeast, and have now moved onto just plain warm sugar water, and bread yeast. I've got several of these happily bubbling away. I'm using 1 1/2 pound (3 1/2 cups sugar) to one gallon of water plus some minerals and a bit of acid to get the pH8 tap water down somewhat.
Can anyone suggest a more efficient yeast than generic bread yeast? I'm looking for something that will consume all the sugar, getting to maybe 9-10% alcohol, though I'm open to suggestion.
After this stuff stops fermenting, the plan is to innoculate it with un-pasteurized vinegar, then letting it sit in the dark for a month or so. Any guesses what per cent of acetic acid this will give?
Any hints, pointers, recipes, etc (to someone who doesnt know much about fermenting) would be appreciated.
Thanks, Sybil
I started with persimmons, sugar and bread yeast, and have now moved onto just plain warm sugar water, and bread yeast. I've got several of these happily bubbling away. I'm using 1 1/2 pound (3 1/2 cups sugar) to one gallon of water plus some minerals and a bit of acid to get the pH8 tap water down somewhat.
Can anyone suggest a more efficient yeast than generic bread yeast? I'm looking for something that will consume all the sugar, getting to maybe 9-10% alcohol, though I'm open to suggestion.
After this stuff stops fermenting, the plan is to innoculate it with un-pasteurized vinegar, then letting it sit in the dark for a month or so. Any guesses what per cent of acetic acid this will give?
Any hints, pointers, recipes, etc (to someone who doesnt know much about fermenting) would be appreciated.
Thanks, Sybil