Shop – Vinegar Making Equipment

Schmickl vinegar reactor

• You can make vinegar of the highest quality with the vinegar reactor that we developed ourselves.
• The way it works is based on the Generator process: in a fixed-bed reactor, the vinegar bacteria colonize filling material and are sprayed with the fermentation medium at certain times.
• Essentially, activating the filling material is relatively easy: operate the reactor for several days with the fermenting vinegar so that the bacteria can colonize the packing material. The fermentation medium can then be replaced with alcohol. As soon as this has been converted into vinegar, replace the vinegar with alcohol again, and so on.

• The handling of the vinegar reactor is also described in detail in the book “The Artisanal Vinegar Maker’s Handbook”. For flavorful mashes, wine or beer, for example, inorganic, neutral-tasting materials such as zeolites are best suited as filling material.
• The addition of aromatic substances during the vinegar fermentation makes our vinegar system unique in the world.
  • If aromatic substances are put into the reactor as well as the neutral-tasting filling materials, an incredible diversity of possibilities open up for the greatest variety of flavors. Depending on the desired flavor intensity and the respective material, approximately 10 – 90% of the reactor volume can be filled with herbs, spices, dried fruit and so on. Or as used to be common you could use only pure beech wood shavings (possibly smoked) in order to give your self-fermented vinegar a special flavor.
  • The flavor of captive-fermented vinegar is neither like pure fermented vinegar nor infused vinegar. The vinegar bacteria colonize the aromatic filling material, which means the fermentation process takes place directly on the filling material, as can easily be seen in the following picture. During the process, flavorings and aromatics are released like those of conventional fermented vinegar, however during the vinegar fermentation of the alcohol fermentation, i.e. the second fermentation stage, and not just in the first stage,. With conventional fermented vinegar, “only” the alcohol is converted into vinegar in the second fermentation stage. Flavorings and aromas come exclusively from the mash. Moreover, since this is filtered before the vinegar fermentation, the flavor certainly cannot increase during the vinegar fermentation. The taste of captive-fermented vinegar also differs from infused vinegars because as described the flavor carryover is not based solely on extraction (dissolving out of certain substances by a solvent). With dry fruit, even if the fruit only contains very little sugar, the vinegar becomes more full-bodied and milder than with pure infused vinegar.

• Naturally the fermentation can be stopped at the usual acid content of approximately 5 – 6%. However, it makes sense to go up to approximately 10% acid or more by adding fruit spirits or high-proof mash, so that at least three-quarters of the reactor is filled with aromatic filling materials. The flavor and aroma are then so intense – a strong fragrance exudes from the vinegar bottle into the entire room just by opening it – that only a few drops are needed for seasoning.
• Delivery contents:
  • Plexiglas reactor for 5 liters of filling material (L x W x H: 22 x 22 x 43 cm) with 2 pedestal plates, drain nozzle, special conically shaped base plate for complete vinegar drainage, ventilation nozzle, 4 holders for perforated plate, top plate with sealing ring
  • Reactor lid of Plexiglas with filling nozzle and O-ring
  • 4 hex head screws with wingnuts
  • 3 air-permeable screw tops
  • U-tube with knurled nuts, tap and hose nozzle
  • 2 silicon tubes
  • Perforated plate, fine
  • Perforated plate, coarse
  • Digital probe thermometer
  • Clamp connection for thermometer, three-part
  • Spray head, four-part
  • Clamp connection for reactor outlet nozzle consisting of a threaded tube, hexagon nuts, clamping ring, white sealing ring, black sealing ring, knurled nuts
  • Transfer pump, 220 V
  • Timer
  • 5-litre bucket filled with special zeolite
  • 18-litre oval bucket with lid
  • Detailed instruction manual
• Filling volume:
  • With the oval bucket (included with delivery): 5 to 15 liters
  • However, another container up to max. 100 liters can be connected to the reactor.
• Time required for the vinegar fermentation in the reactor: depending on the filling quantity, 4 – 14 days.
• Dimensions: W: 40 cm, D: 30 cm, H: 80 cm

Advantages over the surface process

• Provides much better results from a quality perspective.
• No vinegar eels appear.
• No musty/urine-like odor defects.
• Mother of vinegar is no longer formed.
• The daily alcohol decrease rates and acidity increase rates are about ten times greater.
• Fermentation often begins within 48 hours.
• Alcohol loss due to evaporation is negligibly low.
• Less space is needed because the fill level in the container is no longer relevant.
• Higher quantities can also be produced without enlarging the reactor. For example, the reactor can also be operated with a 100-liter barrel.
• The progress of the fermentation can be easily checked by the reactor temperature.
• The entire apparatus does not need to be opened to add or remove the fermentation medium.
• The entire fermentation medium can be replaced without interrupting the reactor’s operation.
• Operating times of multiple months or longer are possible.
• Depending on the type of filling material used, the vinegar can obtain a particular flavor. Naturally flavorless filling material can also be used.
• Herbs, spices, and fruit can also be added without first undergoing alcoholic fermentation; the vinegar flavor is markedly fuller and smoother than in infused vinegar.
• The acetic acid content can be raised above 10%.
• Filling material can be frozen and used as a fermentation starter for future use.
• The finished vinegar is generally clear and free of the cloudiness that can appear when using surface processes.
• Considerably less sensitive to the alcohol content reaching zero. Surface methods allow no leeway here. As soon as 0.0% ABV is reached, fermentation ceases and cannot be restarted by just adding alcohol without a fermentation starter, etc.
• Producing high-quality “exotic” vinegar varieties is possible. This cannot be satisfactorily accomplished with submerged processes, and cannot be accomplished at all with surface processes.
• In contrast to submerged processes, foaming media such as beer can also be fermented into vinegar.
• Reactor processes therefore also provide an alternative to professional large-scale vinegar producers, which usually work using the submerged process.

The most accurate of the simple determination methods for determining the acetic acid content during fermentation or in the finished vinegar is acid-base titration with a sodium hydroxide solution using phenolphthalein as an indicator. In addition, the vinegar neutralized with sodium hydroxide is also needed for determining the alcohol content; see Schmickl alcohol analysis set. The accuracy of the determination is ± 0.1% acid.

Use our online calculator to analyze the measurement results.

Delivery contents:

• • 1 burette (Duran® glass with glass tap on the side and Shellbach stripes (reading aid), class AS, 50:0.1 ± 0.05 ml, scale length approximately 500 mm, certificate of conformity)
  • 1 volumetric pipette (class B, 10 ± 0.03 ml, with ring mark, for full discharge EX adjusted, length ca. 440 mm)
  • 1 flat-bottom flask (500 ml)
  • 1 tripod mount
  • 1 tripod rod

Parcel si

• 1 burette holder for 2 burettes
• 1 wash-bottle (500 ml)
• 1 Pasteur pipette, plastic (3 ml)
• 1 plastic funnel
• Sodium hydroxide standard solution 1 mol/l (1N) ± 0.2% (1 liter)
• Phenolphthalein solution 1% (100 ml)
• Silicon paste Baysilone®, low viscosity (35 g)
• 1 pair of safety glasses
• Detailed instruction manual

Schmickl alcohol analysis kit

• For vinegar, mash, liqueur, beer, wine etc., the exact alcohol content can only be determined with the alcohol analysis kit. The simple measuring devices for determining the alcohol content in aqueous solutions, such as hydrometers, refractometers or vinometers, give incorrect results for vinegar, mash, liqueur, beer, wine etc., because the extract content or sugar content, and in vinegar also the acetic acid, interfere. The differences are often a multiple (!) of the actual measured value. Therefore the sample must be distilled before determining the alcohol content, and with vinegar it must first of all be neutralized by means of titration. At the same time, the sample quantity should be as small as possible, because otherwise small yeast starters will be completely consumed simply for the analysis. Unfortunately, the respective standard distillation equipment which is usually used for determining the alcohol content requires a sample size of at least 500 ml. For the distillation apparatus presented here on a semi-micro scale, the sample size is only 0.5 ml, which is one thousandth of the other common devices. In addition, this process has the advantage over other methods that no reference solutions are required for the analysis. This is the liquid to be analyzed with all the contents, i.e. the complete matrix, but without alcohol or alternatively with an alcohol content that is accurately known. However, for products that come from fermentation no reference solution can be made by mixing the respective ingredients, because the fermentation seriously changes not only the alcohol content or acetic acid content, but also the concentration of the other ingredients such as sugar, so these are therefore not known.
• The entire process of determining the alcohol content consists of three stages for vinegar and two stages for the other alcoholic solutions.
  1. Determining the acid content: Titrate 10 ml of the liquid to be analyzed (vinegar) with sodium hydroxide solution and phenolphthalein. To do this, you will need the Acetic acid analysis kit (not included in the scope of delivery). For alcoholic solutions without vinegar, this step is not needed.
  2. Distillation: Distil 0.5 ml of the solution that has been neutralized by titration or the alcoholic, acid-free solution (mash, liqueur, etc.).
  3. Determining the alcohol content: Measure the alcohol content of the distillate with the refractometer.
     

• The accuracy of the content determined is ± 0.1% ABV.
• The time required for determination without titration is approximately 8 – 10 min. and with titration approximately 15 min..
• You can Calculation of the alcohol content from the measurement results your measurement results directly on our website.
• Scope of delivery
• Tripod made of Plexiglas
• 1 aluminum bracket, large
• 1 aluminum bracket, small
• 3 screws with wingnuts
• 1 tea candle
• 4 test tubes
• Boiling chips, type B for analytical purposes (80 g)
• Anti-foam (50 ml)
• 1 silicon hose with reinforcement piece
• 4 Pasteur pipettes, glass
• 6 syringes with hollow needles
• 1 sealing cord
• 1 wash-bottle
• 1 handheld refractometer with automatic temperature correction (ATC) 0 – 80% ABV for ethanol including accessories (storage box, screwdriver, plastic pipette, small bottles with distilled water (5 ml), cleaning cloth, detailed instruction manual).
• 1 test tube brush
• 1 small brown glass bottle with screw top (10 ml)
• 1 Pasteur pipette, plastic
• Detailed instruction manual

Information on refractometer

For a refractometer, the measured variable is the refractive index. This is the angle of the light refraction on the surface of liquids. This deflection angle is dependent among other things on the content of the substance to be measured. As with the hydrometer, there are different types for different substances. The best-known refractometer is used for determining the sugar content, e.g. in grapes. However, since alcohol also influences the refractive index, refractometers are also available for alcohol measurement. Because both substances – alcohol and sugar – influence the refractive index, they can also only be measured separately from each other. Hence, a mixture of water, alcohol, dissolved sugar and possibly acetic acid creates serious measurement errors with both types The alcohol content can therefore only be determined meaningfully with pure distillates!
PLEASE NOTE: With many sugar refractometers, there is often a second scale showing % ABV as a unit. They are nevertheless NOT alcohol measurement devices! The second scale only indicates how high the alcohol content will be after fermentation of an appropriate sugar solution. There is no scale for sugar on real alcohol refractometers.

This measuring kit contains the vinegar spindle, vinometer and the 250 ml graduated cylinder. The descriptions can be found under the individual products.

The measuring set contains the hydrometer (alcohol meter), vinometer and the 100 ml graduated cylinder. The descriptions can be found under the individual products.

Measurement range: 0 – 75% acetic acid. As with the hydrometer for alcohol, here too the extract content (the more extract, the fuller the taste of the vinegar) and possibly also the residual alcohol content interfere with the measurement. Nevertheless, the way the vinegar spindle can be used to exactly measure the acetic acid content of fermentation vinegar is described at Acid/alcohol determination with the vinegar spindle.

After distillation, it is necessary to measure the alcohol content of the derived alcohol in order to dilute it to drinking strength. The hydrometer is used for measuring this. The display is highly temperature-dependent; therefore the device is equipped with a thermometer and correction scale. The measurement range of the hydrometer is 0 to 100% ABV. The total length is 30.5 cm. The 100 ml graduated cylinder is recommended for optimum measurement, so that the alcohol spindle can still float freely even if there are small amounts of alcohol (at least approximately 80 ml).

Notes

• A hydrometer measures the density of a liquid. The density of the liquid is influenced not just by alcohol, but also by dissolved solids such as sugar, extract, original gravity etc.. Therefore alcohol can only be measured exactly in pure distillates, because these are free of dissolved solids. Hence the hydrometer always shows the wrong alcohol content for wine, beer, mash and liqueur. The alcohol analysis set is suitable for that purpose.
• On the alcoholometer, the spacing of the scale divisions becomes bigger with increasing alcohol content, which means the measurement becomes more and more accurate as the alcohol content increases. On a refractometer for alcohol precisely the opposite is the case, which means the strength of schnapps or higher can only be measured with sufficient accuracy with an alcoholometer.

A hydrometer is very inaccurate for alcohol concentrations that are less than 20% ABV. A vinometer is better suited to this range. While the vinometer does not show the right alcohol content precisely like a hydrometer, unlike a hydrometer it can also be used for liquids with extract and sugar content (wine, mashes, most, beer, starch). Measurements are also possible during fermentation. In addition, the measuring process is very simple and only takes a few seconds. Approximately 1-3 ml of the liquid to be measured is required for a measurement.

The glass cylinder can be used on the one hand as a tall thin container for measuring alcohol content with the hydrometer. However, the 1 ml graduation means that quantities of liquids can be determined as well, for example for dilution. The large, hexagonal glass base ensures good stability.

The glass graduated cylinder can be used on the one hand as a tall thin container for a hydrometer or spindle. However, the 2 ml graduation means that small quantities of liquids can be measured as well, for example for dilution. The large, hexagonal glass base ensures good stability.

The pipette is ideal to take samples of liquids for analyses, e.g. from the vinegar generator.

The pipette is ideal to take samples of liquids for analyses, e.g. from the vinegar reactor.

The glass beaker is temperature resistant, which means you can put it on the stove top and boil liquids in it. The scale on it means it is also suitable for measuring liquids.

The glass beaker is temperature resistant, which means you can put it on the stove top and boil liquids in it. The scale on it means it is also suitable for measuring liquids.

The glass beaker is temperature resistant, which means you can put it on the stove top and boil liquids in it. The scale on it means it is also suitable for measuring liquids.

For acidification, infusion of a mother of vinegar and so on. Using pure glacial acetic acid prevents any foreign odors or flavors getting into your vinegar.

Turbo yeast is especially suited to making high-grade mashes. By adding sugar and this Swedish special yeast, you can reach an alcohol content of 20% ABV in the mash. The alcohol content of conventional mashes, in contrast, is only 2 to 8% ABV, depending on the type of fruit. Unlike conventional mashes, a high-grade mash does not have to be distilled twice, among other reasons because there is a higher yield AND more flavor in the distillate. More in-depth information on this can be found in our book The Artisan’s Guide to Crafting Distilled Spirits.

With the correct use of turbo yeast, the mash is demonstrably free of heads. In addition, due to the high alcohol content, annoying faulty fermentations and yeast film are effectively prevented. In contrast to turbo yeasts from other manufacturers, there is NO moldy or musty off-odor or taste with this pure culture yeast.

One small bag of turbo yeast (115 g) is enough for 100 liters of fruit mash or 25 liters of pure sugar water, if you want to make unflavored alcohol that can then be used for making spirits or liqueurs, or alternatively for infusions. For mashing fruit, you need pectinate and Biogen M as well as the turbo yeast.

The yeast comes with a short guide in German for both variants (fruit mashes or alternatively sugar water).

Combination yeast and enzyme preparations for distilling fruit; one pack is enough for 200 liters of mash. The fermentation mix is a combination of distiller’s yeast and pectinase specially matched to the particular type of fruit for reliable and quick liquefaction of the mashes. The pure yeast selected for use when distilling fruit guarantees quick and complete fermentation without faulty fermentation. The special fermentation mix also guarantees reliable liquefaction of roots, tubers and difficult fruit such as rowan berries, sloes, quinces and rose hips.

For mashing you also need Biogen-M the liquefier is already included in the fermentation mix. The fermentation mix can create a maximum of approximately 12% ABV in the mash. The alcohol content of fruit mashes is between approximately 2 and 8% ABV depending on the variety of fruit.

Combination yeast and enzyme preparations for distilling fruit; one pack is enough for 200 liters of mash. The fermentation mix is a combination of distiller’s yeast and pectinase specially matched to the particular type of fruit for reliable and quick liquefaction of the mashes. The pure yeast selected for use when distilling fruit guarantees quick and complete fermentation without faulty fermentation. The special fermentation mix also guarantees reliable liquefaction of roots, tubers and difficult fruit such as rowan berries, sloes, quinces and rose hips.

For mashing you also need Biogen-M the liquefier is already included in the fermentation mix. The fermentation mix can create a maximum of approximately 12% ABV in the mash. The alcohol content of fruit mashes is between approximately 2 and 8% ABV depending on the variety of fruit.

Combination yeast and enzyme preparations for distilling fruit; one pack is enough for 200 liters of mash. The fermentation mix is a combination of distiller’s yeast and pectinase specially matched to the particular type of fruit for reliable and quick liquefaction of the mashes. The pure yeast selected for use when distilling fruit guarantees quick and complete fermentation without faulty fermentation. The special fermentation mix also guarantees reliable liquefaction of roots, tubers and difficult fruit such as rowan berries, sloes, quinces and rose hips.

For mashing you also need Biogen-M the liquefier is already included in the fermentation mix. The fermentation mix can create a maximum of approximately 12% ABV in the mash. The alcohol content of fruit mashes is between approximately 2 and 8% ABV depending on the variety of fruit.

Special enzyme preparation specifically adapted to the requirements of pomaceous fruit and topinambur mashes, with a new formulation and high cellulase activity. The special pectinase ensures reliable liquefaction of the mash, makes fermentation easier and ensures complete fermentation of the mash for a maximum alcohol yield. The optimal pulping releases valuable constituents of the fruit for brandies with strong aromas. Stone fruit and soft fruit: 5 – 10 ml per 100 l, pomaceous fruit:10 – 15 ml per 100 l, topinambur: 20 – 50 ml per 100 l.

Compared to similar products from other manufacturers, our special pectinase is characterized by an unusually high level of liquefaction.

When Biogen M fruit acid concentrate is added, the mash adjusts to the right pH value if the acid already present in the fruit is insufficient to prevent faulty fermentation and mycoderma. Adding it once at the beginning of fermentation is enough. The pH value will then remain constant during the entire duration of the fermentation. Dosage: 200 to 400 ml per 100 litres of mash.

The pH value is the measurement for the acid content. The growth of the yeast is very pH-dependent, so the pH value in the mash must never be too high or low. This would destroy the desired yeasts or promote the growth of unwanted microorganisms (faulty fermentation). Spoiled heads result among other things from faulty fermentation and a yeast film. The pH value can be measured using the indicator strips, which are specifically suited to the range that is important in alcoholic fermentation and show this very accurately.

Despite the broad measurement range of pH 2 to 9, differences of 0.5 can easily be read because the indicator strips have three different ranges with colors that change depending on the pH value. Thus is unlike most other pH indicator strips, which only have a single indicator range where the color changes depending on the pH value. Such strips either have a very broad measurement range and therefor show the pH value too inaccurately (the color is always the same for 2, 3 or 4), or the display is in fact accurate enough, but the measurement range is too small for most mashes.

Unwanted flavor and aroma in schnapps or wine/must can be eliminated by adding activated carbon. After subsequent distillation, the distillate is tasteless and odorless. If the tails are treated this way, the result is tasteless alcohol, which is an excellent base material for infusions or spirits.

The pack contains granulated activated carbon with 10% bentonite. Dosage: 10 to 100 g per 100 liters. Corresponds to EC Regulation 780/2006.

When distilling mashes/wine/beer etc., the material to be distilled can foam heavily when it is boiled and get into the condensing and cooling area of the still. This leads to an incorrect vapor temperature measurement and impurities in the distillate. In the worst case, this can clog the still. By adding a few drops of Antifoam to the liquid, foaming is effectively prevented. Antifoam is needed above all for the distillation of beer, banana mashes or for mashes that will be distilled even though they are still fermenting.

With this folded filter for wines and spirits, even very fine cloudiness can be removed. A short guide on how to reliably and permanently remove cloudiness in distillates is included. The filter can be reused several times for pure distillates. One package contains 5 filters.

If you seal a mash barrel with a fermentation lock, the carbon dioxide that is generated during fermentation can escape from the barrel in a pressureless way, but unwanted microorganisms and vinegar flies (fruit flies) are unable to get into the barrel.

The stopper that goes with the fermentation lock is food safe and resistant to alcohol as well as the other constituents of the mash. The outside is very conical, with the outside diameter ranging from 3.5 to 5.9 cm. Hence, a matching hole can always be drilled in the lid of the fermentation vessel using conventional compass saws or core drills (available in DIY stores as a set with different diameters).

If you seal a mash barrel with a fermentation lock, the carbon dioxide that is generated during fermentation can escape from the barrel in a pressureless way, but unwanted microorganisms and vinegar flies (fruit flies) are unable to get into the barrel.

The stopper that goes with the fermentation lock is food safe and resistant to alcohol as well as the other constituents of the mash. The outside is very conical, with the outside diameter ranging from 3.5 to 5.9 cm. Hence, a matching hole can always be drilled in the lid of the fermentation vessel using conventional compass saws or core drills (available in DIY stores as a set with different diameters).

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

• Making a mash – the foundation of homemade vinegar
• Vinegar fermentation (see also How to make vinegar – the online course and Learn making vinegar)
• Vinegar making equipment and measuring devices for making vinegar
• Additional flavors and aromas using the generator process
• Analyses for making vinegar at home
• Numerous vinegar making recipes for fermented vinegars and infused vinegars

Making a mash

How to make vinegar and obtain good quality? First you must 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? Vinegar calculations 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 generator 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 making 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 vinegar calculations so you can analyze the alcohol and acetic acid content yourself at any time.

Recipes

What is vinegar made of? 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
A book overview on YouTube

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