madre_aceto

To produce wine vinegar, you must first create the “mother” of the vinegar; pouring into a large earthenware pot a liter of wine, possibly without sulfites and a quart of a good vinegar. Close the container with a cork and let it air out every day for about two weeks, until appear a gelatinous substance, the mother in fact.
You can then proceed to the production of vinegar by entering into a capacious carboy two liters of wine, with an alcohol content of about 10 degrees, white or red according to taste, and the mother of vinegar.
It is preferred to use a carboy in order to favor the contact with the air of the greatest surface area possible of the liquid, while limiting the ingress of dust through the mouth narrow, which goes capped with the gauzes.
The entire process of the creation of the mother to the real production of vinegar, is favored by the temperate temperatures, between 15 ° and 27 ° C. It is advisable to allow the carboy to rest in a dark place for about a month, filter vinegar and pasteurize it bringing it to approximately 80 ° C for ten minutes, before it can consume.

Comments (0)

Offer a gift card

  
Producto agregado a la lista de deseos
Product added to compare.