mrfocus
Well-Known Member
Now, I know, when would anyone want to spoil perfectly good apple cider... Anyways, I might want to start making apple vinegar in one gallon batches.
Now, as I understand, I basically follow the same procedure for Apfelwein, which means that I ferment it for about 4 weeks (probably less if I'm pitching at about 5-6 times the normal pitching rate). Then when fermentation is done, I can either just expose it to air (and hope acetobacter comes by) or use "mother of vinegar" (an acetobacter starter) and then let it re "ferment" the ethanol to acetic acid.
I will be using equipment dedicated to vinegar as soon as there is acetobacter close to it to minimize the possibilities of infection, as well as keeping it far from where I normally ferment beer/Apfelwein.
So, does anyone have any tips & tricks, or am I the only one crazy enough to transform perfectly good hard cider to vinegar?
Now, as I understand, I basically follow the same procedure for Apfelwein, which means that I ferment it for about 4 weeks (probably less if I'm pitching at about 5-6 times the normal pitching rate). Then when fermentation is done, I can either just expose it to air (and hope acetobacter comes by) or use "mother of vinegar" (an acetobacter starter) and then let it re "ferment" the ethanol to acetic acid.
I will be using equipment dedicated to vinegar as soon as there is acetobacter close to it to minimize the possibilities of infection, as well as keeping it far from where I normally ferment beer/Apfelwein.
So, does anyone have any tips & tricks, or am I the only one crazy enough to transform perfectly good hard cider to vinegar?