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Vinegar of wine, cider, rice, alcohol or beer… many varieties exist which allow to decorate our dishes and give them taste and flavor. While today many consumers are sensitive to food traceability and in the movement of "it's me who did it", you deliver its manufacturing secrets to make a healthy and natural homemade vinegar. A simple and easy recipe!
The chemical principle
Making your own vinegar couldn't be easier! If the manufacture of this condiment does not require special skills, it nevertheless requires the mastery of certain processes. But by the way, what exactly is vinegar? Vinegar is the product of the acetic fermentation of an alcoholic liquid - wine or cider - under the oxyandante action of a microscopic fungus called mycoderma aceti. Yeasts cause the development of the latter which first appears as a transparent veil, then thickens little by little to transform into a sticky and thick membrane. Called "mother", it can become a heavy and invasive gelatinous mass which sinks into the vinegar and then disappears due to lack of oxygenation.
Choose your vinegar
In oak wood, ceramic, earthenware, terracotta or stoneware, to make a good vinegar, it is essential to choose an adequate vinegar maker. Choose a model with a large cork stopper used to let air through and essential for the formation of vinegar, and equipped with a tap to be able to serve vinegar when it is ready for use. Wooden kegs of 5 to 10 liters, designed for this use, will also do the trick. As essential as it is decorative, you can otherwise opt for the very stylish vinegar design named Antic Biotec from Eliumstudio and Duende studio.
How to make your vinegar at home, instructions for use
Red, white or rosé, to make your own homemade vinegar, impossible to ignore the wine, which you choose young. In fact, the younger the wine, the faster the process. First step, empty your wine in a container. Be aware that if you have several bottoms, you can mix different wines. Beaujolais, Bourgogne or Bordeaux, let your creativity run wild! Leave this mixture in the open air for three to four weeks, the time necessary for the formation of the "mother". After this time, place your "mother" in the vinegar plant using a ladle or a large spoon.
For successful fermentation, note that it is essential to place your vinegar in a fixed place and in a warm place - above 20 ° C - dry and ventilated. Also, be aware that before using your vinegar maker for the first time, it is essential to scald and dry it.
Then fill the vinegar plant with low alcohol wine (between 7 and 10 °). Wait four to six weeks and do not hesitate to taste the vinegar obtained at the approach of this period. Note that a few drops in a teaspoon are enough to know if the vinegar is ripe. When it is ready to be consumed pour a maximum of half a liter per week, using the tap provided for this purpose in a bottle that you will use daily. Finally, do not forget to empty your bottoms punctually in the vinegar so that your vinegar can be constantly renewed. Want to flavor your raspberry vinegar, thyme garlic or even rose petals? Nothing too complicated! Heat a few branches, leaves or seeds of the chosen spice over low heat with white wine vinegar for a few minutes. Let macerate for a few days before consuming.