How to make vinegar, the more detailed the better.

Fermented vinegar can be made into edible sour vinegar. According to a certain proportion of raw materials, vinegar can be obtained through several steps, such as crushing and cooking, mixing koji to make vinegar, fermentation in the tank, seasoning of finished products and so on.

Besides glutinous rice, there are many miscellaneous grains, such as sorghum, dried sweet potatoes, rice bran and wild starch. Because of the different properties of various raw materials, the formula and processing method are also different from the brewing method of glutinous rice vinegar. The following introduces the traditional folk vinegar brewing technology using various miscellaneous grains.

1. Select the proportion of raw materials.

Sorghum 100 kg, Daqu 63 kg, water consumption before steaming 75 kg, steamed 180 kg, chaff 100 kg, salt 6 kg.

2. Dry sweet potato 100 kg, drum koji 50 kg, yeast liquid 40 kg, acetic acid liquid 50 kg, water consumption before steaming 275 kg, water consumption after steaming 125 kg, coarse bran 50 kg, fine bran 175 kg and salt 13 kg.

2. Crushing and cooking

Generally, substitute brewing has to go through the process of crushing and steaming. Increasing the microbial contact surface of raw materials is beneficial to the fermentation and gelatinization of raw materials and accelerates saccharification.

Third, mixing koji to make vinegar

Stew the steamed ingredients for 15-20 minutes, and then spread them out. When the temperature is lower than 40℃, add distiller's yeast, yeast and yeast liquid, and stir for 2-3 times to make it uniform. When the temperature drops to 17℃- 18℃, vinegar can be made manually. Lower temperature can promote complete saccharification and alcohol fermentation. Alcohol production is high. It can inhibit miscellaneous bacteria and improve the quality of vinegar.

Fourth, ferment in a jar.

The raw materials after koji mixing are put into a fermentation tank or jar for fermentation. The early stage is saccharification and alcohol fermentation. The required temperature is 28℃-30℃, and after 36 hours of fermentation, it is best to raise the product temperature to about 39℃. At the same time, turn it evenly. Adding chaff to increase looseness, supplying oxygen to raise temperature and facilitate vinegar. After about 7 days, the product temperature began to drop. It shows that the oxidation of alcohol is over and acetylation is basically completed.

Verb (abbreviation for verb) seasoning of finished products

After the vinegar is put into the tank, it will turn sour and mature in 20-30 days in summer and 40-50 days in winter and spring. At this time, there is a layer of acetic acid bacteria film on the surface of vinegar, which has a pungent sour taste. Old vinegar, the upper vinegar liquid is clear and yellow, and the middle and lower vinegar liquid is milky white and slightly turbid. The mixture of them is white vinegar. Generally, 400 kg of white vinegar can be brewed per 100 kg of miscellaneous grains, and the degree of vinegar is 2.5-3 g/100 ml.

The filtered vinegar residue can be pickled with sauerkraut or mixed with livestock feed. Add spices, sugar, sesame and other condiments into white vinegar, and then precipitate and filter to get balsamic vinegar.

Other fruit vinegars with a long history, such as persimmon vinegar, do not add other condiments. This is a production method different from other vinegar.

References:

Baidu encyclopedia-vinegar