Vinegar Production Books

Foreword

1. Historical review
2. Fundamentals
   What is vinegar?
   Chemical processes: How does vinegar form, vinegar bacteria, thermal balance
   Types of vinegar: Fermented vinegar, infused vinegar, minimum acidity
3. Microbiological processes for making vinegar
   Surface processes: Orleans process, Pasteur process
   Captive processes: Rolling generators, rotating generators, Boerhaave process, Schüzenbach’s quick vinegar process, generator processes (circulating or trickling generator), submerged processes
4. Making vinegar yourself
   • ALCOHOLIC FERMENTATION
     Preparation of the mash, types of fruit and starchy products, treatment of the fruit, fermenting container, conventional mashes, high-grade mashes, starch mashes, checking the progress of the fermentation, end of fermentation, fermentation problems, filtration, storage, using finished wine/must/distillate
   • VINEGAR FERMENTATION
     Surface process: Simple vinegar fermentation (equipment and materials, performing simple fermentation), improved surface method (equipment and preparation, fermentation container and filling level, airflow, water bath, active vinegar culture, mother of vinegar, pasteurization, instructions for the surface process)
     Generator process: Advantages of the generator process, basic assembly of the equipment (reactor, packing material, fermentation medium container), Schmickl vinegar generator, do it-yourself equipment, instructions for the generator process, pre-treatment of the filling material, acidification (acidification with living vinegar, acidification with fermentation starter, acidification with zeolites), starting the process,
     normal operation
     Reactivating, multiplying and storing vinegar cultures: living vinegar, mother of vinegar, active filling material, freezing vinegar cultures
     Fermentation problems, fungal contamination, unwanted smells, parasites: Fermentation problems, fungal contamination (yeast film, unwanted smells, pests (vinegar eels, vinegar flies, vinegar mites, etc.), alcohol issues, causes and remedies, overoxidation, slime accumulation
5. Chemical analysis:
   • DETERMINING THE ACETIC ACID CONTENT
     Titration with burette (necessary equipment, titration instructions, taking readings from the burette), acidometer cylinder and blue caustic solution (equipment and instructions), hydrometer (vinegar spindle)
   • DETERMINING THE ALCOHOL CONTENT
     Alcohol content of a distillate: Hydrometer (alcoholmeter), refractometer, pycnometer
     Alcohol content in the mash and in the vinegar:  Vinometer, ebullioscope, alcohol measurement using the Rebelein method, photometric alcohol measurement, alcohol measurement using the Schmickl method (acidity determination, semi-micro distillation, alcohol determination), alcohol determination with a vinegar spindle) only for vinegar)
   • COMPARISON OF DIFFERENT MEASUREMENT METHODS
   • RELATIVE DENSITY MEASUREMENT METHODS
     Vinegar spindle, alcoholmeter, Oechsle scale, Klosterneuburger must scale
6. Further treatment
   Filtration, storage, refinement, carbon treatment, bottling, pasteurizing, dyeing and preserving
7. Recipes
   • FERMENTED VINEGAR
   • Pineapple vinegar, apple vinegar, apricot vinegar, banana vinegar, beer vinegar, pear vinegar, blackberry vinegar, strawberry vinegar, fig vinegar, vegetable vinegar, grain vinegar, pomegranate vinegar, rose hip vinegar, raspberry vinegar, elderberry vinegar, currant vinegar (redcurrant vinegar), potato vinegar, cherry vinegar, cherry plum vinegar, greengage vinegar (greengage-plum vinegar), malt vinegar, mango vinegar, molasses vinegar, mead vinegar, mirabelle vinegar, medlar vinegar, whey vinegar, must vinegar, nut vinegar, peach vinegar, quince vinegar, rice vinegar, raisin vinegar, sloe vinegar, pomace vinegar, rowanberry vinegar, juniper vinegar, wine vinegar, sugar beet/sugar cane vinegar, prune plum vinegar, plum vinegar
   • FERMENTED VINEGAR WITH AROMATIC FILLING MATERIAL
     General instructions, fruit (fresh, berries, fruit with pits and cores), wood (beech, oak, etc.), coffee, herbs, hay flowers, coniferous wood (fir, spruce, Swiss pine, etc.), dried fruit, nuts, pumpkin seeds, juniper berries, cinnamon, citrus fruit (grapefruit, oranges, lemons, limes)
   • BALSAMIC VINEGAR
     Balsamic vinegar made of thickened fruit juice, balsamic vinegar made of high-grade mash
   • INFUSED VINEGARS
     Herb vinegar: Basil, wild garlic, savory, borage, dill, tarragon, fennel, nasturtium, chervil, coriander, lavender, lovage, marjoram, mint, oregano, parsley, salad burnet, rosemary, sage, chives, thyme, juniper, hyssop, lemongrass, lemon balm
     Spice and aromatic vinegar: Essential oils, chili (tabasco sauce), spruce tips, elderflowers, honey, ginger, garlic, caraway, horseradish, oranges, cloves, peppers, hot peppers, pepper, roses, mustard seeds, dried fruit (apricots, figs, plums, raisins, etc.), violets, cinnamon, Swiss pine, lemons, onions
     Aromatic fruit vinegar: Apples, apricots, pears, blackberries, cranberries, strawberries, figs, rose hip, blueberries, raspberries, currants, cherries, quinces, prune plums, plums, greengages, sloe mixtures
8. Uses
   • COOKING
     Aperitifs, digestifs, salads, appetizers (poached eggs, sautéed asparagus), soup (cold vegetable soup, pumpkin soup), main dishes (goulash, sweet and sour chicken), spreads (apple spread, tuna spread), desserts (strudel dough, vanilla ice cream salad), mustard, marinades, pickles.
   • HOUSEHOLD ITEMS
     Household disinfection, odor removal, weed killer, stain remover, de-scaler, mold removal, cleaning agents (sanitary area, washing machine, windows, mirrors, oven, dishwasher)
   • HEALTH
     Wart removal, corns, weight loss, vinegar poultices for fevers, hemorrhoids, varicose veins, classic morning tonic, constipation, bruises and insect bites, hangovers, hiccups, colds (common cold, sore throat, cough, fever chills)
   • COSMETICS
     Hair tonic (hair loss, dandruff, lice), steam inhalation, facial toner, exfoliating scrub, skin blemishes, foot bath, bath additive
9. Legal situation
   Germany, Austria Switzerland

Epilogue

Index

• What is the generator process?
• How does the generator process differ from the surface process, what are its advantages?
• How to build an apparatus for the generator process?
• What starting materials are needed for the generator process?
• How do I make a vinegar fermentation with simple measuring equipment and how with accurate analysis?
• What are the options for starting a vinegar fermentation?
• How to grow a mother of vinegar?
• How to store the finished vinegar and how to further treat it.

• The book contains basic recipes for fermented vinegar, fermented vinegar with aromatic packing material, balsamic vinegar and infused vinegars.
• The vinegar recipes are sorted alphabetically from A-Z, you will find more than 300 different recipes in this collection.
• For each recipe, special features and possible deviations from the basic recipe are indicated.
• The information for each recipe is divided into fermented vinegar / vinegar with aromatic packing material / balsamic vinegar / infused vinegar. In this way you can immediately recognize for which type the respective fruit / plant material is particularly suitable or, in the case of many types of fruit and plants, all types of production are also useful.
• Many vinegar fermentations we have carried out so far, are given in table form with detailed quantities.

• What is vinegar and how is it made?
• What types of vinegar and production methods are available?
• Which vinegar bacteria can I use to begin fermentation?
• Which raw materials can I use for vinegar fermentation?
• How do I make a simple vinegar fermentation? Examples with exact quantities and a list of the required equipment.
• How can I increase the amount of vinegar?
• How to grow a mother of vinegar?
• How can I improve vinegar fermentation with simple methods? Examples, material list for the simple devices.