Docshiva at Docshiva.org
Sat Jul 1 01:00:46 EDT 2006
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.
From: nafex-bounces at lists.ibiblio.org
[mailto:nafex-bounces at 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.
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