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Re: [NAFEX] Vinegar

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

Re: [NAFEX] Vinegar, Stephen Sadler, 07/01/2006
- Re: [NAFEX] Vinegar, Naomi, 07/01/2006
  - Re: [NAFEX] Vinegar, Stephen Sadler, 07/01/2006
    - Re: [NAFEX] Vinegar, Stephen Sadler, 07/01/2006
    - Re: [NAFEX] Vinegar - cider & perry, mangodance, 07/01/2006
- Re: [NAFEX] Vinegar, Thomas Olenio, 07/01/2006
- <Possible follow-up(s)>
- Re: [NAFEX] Vinegar, Doc Lisenby, 07/01/2006
  - Re: [NAFEX] Raspberry Vinegar, Brungardt, Sam, 07/03/2006