Vinegar mother preparation culture for vinegar 100 ml
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Vinegar mother, for producing your own vinegar.
Vinegar is produced from a light grape or fruit wine by converting the alcohol (not over 10% by volume, otherwise dilute with water)
The original wine should not be sulphurised or only slightly sulphurised. It is prepared at a temperature of 28 - 30°C with good aeration.
100 ml is sufficient for 1 litre of wine. After the transformation, approx. 5-7 days, this preparation is sufficient for 5 litres of wine. Further propagation is of course possible to e.g. 10 litres, then 20 litres.
Recommended accessories:
Wide-neck balloon item no. 49.136.05 / 49.136.10
We also offer a complete set for getting started with vinegar production: Item number 31.104
Vinegar is produced from a light grape or fruit wine by converting the alcohol (not over 10% by volume, otherwise dilute with water)
The original wine should not be sulphurised or only slightly sulphurised. It is prepared at a temperature of 28 - 30°C with good aeration.
100 ml is sufficient for 1 litre of wine. After the transformation, approx. 5-7 days, this preparation is sufficient for 5 litres of wine. Further propagation is of course possible to e.g. 10 litres, then 20 litres.
Recommended accessories:
Wide-neck balloon item no. 49.136.05 / 49.136.10
We also offer a complete set for getting started with vinegar production: Item number 31.104
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