Skip to Content.
Sympa Menu

nafex - Re: [NAFEX] Vinegar

nafex@lists.ibiblio.org

Subject: North American Fruit Explorers mailing list at ibiblio

List archive

Chronological Thread  
  • From: "Stephen Sadler" <Docshiva@Docshiva.org>
  • To: "'North American Fruit Explorers'" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Vinegar
  • Date: Fri, 30 Jun 2006 22:00:46 -0700

A little clarification; the reason you need to ferment your base is that
ethanol is required as a raw material for Acetobacter aceti conversion to
acetic acid. No ethanol, no vinegar.

Stephen Sadler


-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Stephen Sadler
Sent: Friday, June 30, 2006 9:57 PM
To: 'North American Fruit Explorers'
Subject: Re: [NAFEX] Vinegar

You do need to make wine (or hard cider or perry) first. The acetobacter is
a drunkard of a microbe, and needs the alcohol.

I've made hard cider, but not fruit wines. For cider and perry, you don't
need to add sugar at any point.

Stephen





Archive powered by MHonArc 2.6.24.

Top of Page