Bettina Malle, Helge Schmickl
Publisher: Spikehorn Press U.S.A.,
© 2015
178 pages, hardcover, full-color
photographs & illustrations
ISBN: 978-1-943015-02-3

Table of Contents

German Version

Bettina Malle, Helge Schmickl
Verlag Die Werkstatt
2. überarbeitete Auflage 2015
208 Seiten, Hardcover,
durchgehend farbig bebildert
ISBN: 978-3-7307-0229-1

Inhaltsverzeichnis

The Artisanal Vinegar Marker’s Handbook

If you would like to make vinegar yourself in the best quality, you can learn the art of vinegar fermentation hands on with the help of our book The Artisanal Vinegar Maker’s Handbook:

  • Making a mash – the foundation of homemade vinegar
  • Vinegar fermentation
  • Equipmentand measuring devices for making vinegar
  • Additional flavors and aromas using the filling material technique
  • Analyses
  • Numerous recipesfor fermented vinegars and infused vinegars

Making a mash

To obtain good vinegar, you must first of all make the perfect mash. The quality of the mash is the foundation for making vinegar. Using rotten and dirty fruit can never lead to high-quality vinegar. You will find precise guides and recipes to make mashes easily yourself, and you will find out everything about possible problems (infections, overoxidation, yeast film, etc.) during fermentation and the measures to counteract these.

Vinegar fermentation

You will find a detailed description for starting vinegar fermentation. How can you make a mother of vinegar yourself, or store an active mother? How do I start vinegar fermentation? What problems can arise, and how can I remedy them? Calculation of the required quantities of acid, alcohol, water and fermentation starter.

The vinegar equipment for making vinegar

Classic surface process and vinegar fermentation using the generator process. How does the optimum vinegar equipment have to be setup correctly from a process technology perspective? What materials can I use? How do I construct or alternatively recognize functional equipment? Regardless of whether you would like to build the equipment yourself or buy it, here you can acquire the necessary know-how to end up with the perfect vinegar equipment for your homemade vinegar.

Additional flavors and aromas from the packing material technique

Detailed description of the fermentation process to refine the vinegar during the fermentation process using additional fruit, herbs, etc. (raspberries, coffee, nuts, raisins, orange peel,…) or unfermented products such as asparagus, tomatoes etc..

Analysis for acetic acid and alcohol content

Learn the necessary analysis methods and calculations so you can analyze the alcohol and acetic acid content yourself at any time.

Recipes

Numerous recipes for homemade vinegar with precise information for fermented vinegars and infused vinegars. Discover how you can make the greatest variety of vinegars at home yourself.

 

Table of Contents

TABLE OF CONTENTS:

Foreword

  1. Historical review
  2. Fundamentals
    What is vinegar?
    Chemical processes: How does vinegar form, vinegar bacteria, thermal balance
    Types of vinegar: Fermented vinegar, infused vinegar, minimum acidity
  3. Microbiological processes for making vinegar
    Surface processes: Orleans process, Pasteur process
    Captive processes: Rolling generators, rotating generators, Boerhaave process, Schüzenbach’s quick vinegar process, generator processes (circulating or trickling generator), submerged processes
  4. Making vinegar yourself
    • ALCOHOLIC FERMENTATION
      Preparation of the mash, types of fruit and starchy products, treatment of the fruit, fermenting container, conventional mashes, high-grade mashes, starch mashes, checking the progress of the fermentation, end of fermentation, fermentation problems, filtration, storage, using finished wine/must/distillate
    • VINEGAR FERMENTATION
      Surface process: Simple vinegar fermentation (equipment and materials, performing simple fermentation), improved surface method (equipment and preparation, fermentation container and filling level, airflow, water bath, active vinegar culture, mother of vinegar, pasteurization, instructions for the surface process)
      Generator process: Advantages of the generator process, basic assembly of the equipment (reactor, packing material, fermentation medium container), Schmickl vinegar generator, do it-yourself equipment, instructions for the generator process, pre-treatment of the filling material, acidification (acidification with living vinegar, acidification with fermentation starter, acidification with zeolites), starting the process,
      normal operation
      Reactivating, multiplying and storing vinegar cultures: living vinegar, mother of vinegar, active filling material, freezing vinegar cultures
      Fermentation problems, fungal contamination, unwanted smells, parasites: Fermentation problems, fungal contamination (yeast film, unwanted smells, pests (vinegar eels, vinegar flies, vinegar mites, etc.), alcohol issues, causes and remedies, overoxidation, slime accumulation
  5. Chemical analysis:
    • DETERMINING THE ACETIC ACID CONTENT
      Titration with burette (necessary equipment, titration instructions, taking readings from the burette), acidometer cylinder and blue caustic solution (equipment and instructions), hydrometer (vinegar spindle)
    • DETERMINING THE ALCOHOL CONTENT
      Alcohol content of a distillate: Hydrometer (alcoholmeter), refractometer, pycnometer
      Alcohol content in the mash and in the vinegar:  Vinometer, ebullioscope, alcohol measurement using the Rebelein method, photometric alcohol measurement, alcohol measurement using the Schmickl method (acidity determination, semi-micro distillation, alcohol determination), alcohol determination with a vinegar spindle) only for vinegar)
    • COMPARISON OF DIFFERENT MEASUREMENT METHODS
    • RELATIVE DENSITY MEASUREMENT METHODS
      Vinegar spindle, alcoholmeter, Oechsle scale, Klosterneuburger must scale
  6. Further treatment
    Filtration, storage, refinement, carbon treatment, bottling, pasteurizing, dyeing and preserving
  7. Recipes
    • FERMENTED VINEGAR
    • Pineapple vinegar, apple vinegar, apricot vinegar, banana vinegar, beer vinegar, pear vinegar, blackberry vinegar, strawberry vinegar, fig vinegar, vegetable vinegar, grain vinegar, pomegranate vinegar, rose hip vinegar, raspberry vinegar, elderberry vinegar, currant vinegar (redcurrant vinegar), potato vinegar, cherry vinegar, cherry plum vinegar, greengage vinegar (greengage-plum vinegar), malt vinegar, mango vinegar, molasses vinegar, mead vinegar, mirabelle vinegar, medlar vinegar, whey vinegar, must vinegar, nut vinegar, peach vinegar, quince vinegar, rice vinegar, raisin vinegar, sloe vinegar, pomace vinegar, rowanberry vinegar, juniper vinegar, wine vinegar, sugar beet/sugar cane vinegar, prune plum vinegar, plum vinegar
    • FERMENTED VINEGAR WITH AROMATIC FILLING MATERIAL
      General instructions, fruit (fresh, berries, fruit with pits and cores), wood (beech, oak, etc.), coffee, herbs, hay flowers, coniferous wood (fir, spruce, Swiss pine, etc.), dried fruit, nuts, pumpkin seeds, juniper berries, cinnamon, citrus fruit (grapefruit, oranges, lemons, limes)
    • BALSAMIC VINEGAR
      Balsamic vinegar made of thickened fruit juice, balsamic vinegar made of high-grade mash
    • INFUSED VINEGARS
      Herb vinegar: Basil, wild garlic, savory, borage, dill, tarragon, fennel, nasturtium, chervil, coriander, lavender, lovage, marjoram, mint, oregano, parsley, salad burnet, rosemary, sage, chives, thyme, juniper, hyssop, lemongrass, lemon balm
      Spice and aromatic vinegar: Essential oils, chili (tabasco sauce), spruce tips, elderflowers, honey, ginger, garlic, caraway, horseradish, oranges, cloves, peppers, hot peppers, pepper, roses, mustard seeds, dried fruit (apricots, figs, plums, raisins, etc.), violets, cinnamon, Swiss pine, lemons, onions
      Aromatic fruit vinegar: Apples, apricots, pears, blackberries, cranberries, strawberries, figs, rose hip, blueberries, raspberries, currants, cherries, quinces, prune plums, plums, greengages, sloe mixtures
  8. Uses
    • COOKING
      Aperitifs, digestifs, salads, appetizers (poached eggs, sautéed asparagus), soup (cold vegetable soup, pumpkin soup), main dishes (goulash, sweet and sour chicken), spreads (apple spread, tuna spread), desserts (strudel dough, vanilla ice cream salad), mustard, marinades, pickles.
    • HOUSEHOLD ITEMS
      Household disinfection, odor removal, weed killer, stain remover, de-scaler, mold removal, cleaning agents (sanitary area, washing machine, windows, mirrors, oven, dishwasher)
    • HEALTH
      Wart removal, corns, weight loss, vinegar poultices for fevers, hemorrhoids, varicose veins, classic morning tonic, constipation, bruises and insect bites, hangovers, hiccups, colds (common cold, sore throat, cough, fever chills)
    • COSMETICS
      Hair tonic (hair loss, dandruff, lice), steam inhalation, facial toner, exfoliating scrub, skin blemishes, foot bath, bath additive
  9. Legal situation
    Germany, Austria Switzerland

 

Epilogue

Index

Link kopieren

Zum kopieren alles markieren und CMD+C (Strg+C) drücken.