Homestead mailing list

[bob ford <bobford79 AT yahoo.com>]

Freom the new Popular Science

p.s.  For men my age or older who might be interested -- Bettie Page died 
today

-----------------------------------------------------------------
Excerpt:


Turn sour old wine into a beautiful holiday gift -- thanks to science 

By Aki Kamozawa and H. Alexander Talbot

 
Maple Vinegar: Aki Kamozawa and H. Alexander Talbot 

Vinegar is one of those ingredients that people don't think of as often as 
they should. It is mostly just seen in salad dressings and pickles, which is 
a shame, because there is a whole world of flavor there just waiting to be 
tapped into. There are often times, especially during the holidays, when 
there is leftover wine after a festive dinner. Many of us will cork the 
bottle, with or without various safeguards to preserve the contents, and set 
it aside for the next day. Occasionally the bottles are forgotten, and when 
you finally open them again you find that the wine has evolved into something 
quite a bit different from what you were expecting. In these moments the 
change is often viewed with disappointment, as a delicate beverage has 
transformed into something sharper and edgier. Frankly, though, a smart cook 
will see the change as an opportunity. Good wine makes good vinegar and good 
vinegar is a stellar cooking ingredient.

Vinegar is a living ingredient created through the process of fermentation. 
The final product will contain elements of the original stock, which add a 
depth of flavor that differentiates a naturally fermented vinegar from a 
manufactured one. The term "vinegar" actually refers to the two-step process 
of fermentation from a carbohydrate to an alcohol to an acetic acid. Sugar is 
converted into alcohol, which is then fermented into vinegar. Not all acetic 
acids are vinegar, although all vinegars are made from acetic acid. When 
creating a fruit-based vinegar, wild yeasts are added to convert the sugars 
into alcohol. Starch-based vinegars add an extra step, wherein the starch is 
converted into sugar first, a triple fermentation process. "Alegars" are made 
from sour beer. Strongly flavored beers that have expired and are no longer 
fit for consumption as a beverage can make wonderfully flavorful and complex 
alegars. 

Vinegar stocks are made using a base material that is fermented with yeast to 
create alcohol. Brewer's yeast is used for cereals, grains, and molasses. 
Wine yeasts are used for fruit juices and honey. A sugar concentration in the 
range of 10-18 percent is considered ideal for making vinegar stock. This is 
because concentrations of alcohol at 9-12 percent are considered optimal for 
vinegar production. Acetobacter aceti is the bacteria used to create vinegar 
from alcohol. It is widely found in nature and requires oxygen to function. 
The bacteria are added to the vinegar stocks to begin the second fermentation 
process. Vinegar can be made from stock with alcohol concentrations as low as 
5 percent, although these conditions can result in over-oxidation, while at 
higher concentrations, over 15 percent alcohol, acetobacters are inhibited by 
the amount of alcohol present and can even be killed off by it. If you're 
using leftover wine, the alcohol levels range
 from 10 percent to 15 percent. Not to worry, if you don't want to mess about 
with testing kits and you're working with some leftover wine at the high end 
of the scale, say a California cabernet clocking in at 15 percent or more, 
just add a splash of water and let it ferment. It may take longer than 
something in the optimal range, but it will become vinegar eventually and you 
will be rewarded for your patience by the flavor of the finished vinegar. .

Acetobacters tend to be very temperature-sensitive. They are happiest between 
59 and 94°F, with an optimum range of 80 to 85°F for acetification, and they 
die off at temperatures over 140°F. A clean, sterilized container for storing 
your vinegar during the fermentation process is a must. Small oak barrels can 
be purchased online, although we've found that large glass cookie jars with 
loose-fitting lids are an economical alternative. Acetobacters need oxygen to 
function, so airtight containers will not work for the fermentation period. 
Pure, soft water should be used for any dilution of the vinegar stock. The 
chlorine and fluoride found in municipal water can have an adverse effect on 
the fermentation process, so filtering your water is recommended. Once the 
fermentation process has begun, the vinegar stock should be left alone in a 
dark spot because acetobacters are sensitive to UV light for at least two to 
three weeks. The vinegar-in-progress should
 not be stirred or agitated during the fermentation 
period.................................


http://www.popsci.com/diy/article/2008-12/making-vinegar-home