Patience is essential if you want to make your own vinegar. Because it takes a long time to come to the use phase.

You can use solid, crushed, rotten grape grains and stems without ever having to sort out the grapes on hand. The variety of grape is not important. You can make vinegar from all kinds of grapes.


Organic Vinegar First Stage

  • 3 liter glass jar,
  • ½ kg. grape,
  • Drinking water
  • A thin piece of fabric. (can be cheesecloth)

Put the grapes in the jar, add 1.5 liters of water. The jar should not be completely full. You can fill up to the node at most. Then cover the mouth of the jar with cheesecloth, secure it with a rubber. In this way, it becomes easier to breathe, and flies are prevented from entering it. If the ambient temperature is 20 degrees and above, vinegar formation will be faster. For the first days, mix it with a wooden spoon once a day. Since the grapes come to the surface of the water, there may be mold, so mixing must be done. In addition, by mixing oxygen between the grapes, the bacteria ingesting the sugars accelerates.

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Note the date you made this process, after about ten days (this time may vary depending on the ambient temperature) the vinegar mother will begin to form on the grapes. The formation of the mother of vinegar indicates that the going is good. The residues of the bacteria that eat the sugars in the grapes cause the vinegar mother to form.

Within 15 days, the mother of vinegar begins to thicken with each passing day. Over time, the grapes and their stems should have softened well. At this stage, you can take the mother of vinegar on the jar and separate it to use in other vinegar production. Then squeeze the grapes thoroughly, strain them along with the juice and put them in another jar.


Second Stage

  • A piece of bread
  • 4-5 chickpeas
  • 1 teaspoon of coarse salt.

Close the lid by adding the above ingredients into the water you put in the jar. Note the date and leave it for at least forty more days after this date. Check the vinegar by taste to make sure it is ripe, if it is not sharp, continue to hold, if it has a sharp taste, you can strain it and put it back into bottles. If you store it in a dark and cool place, it will continue to mature and you can start using it.
As I said at the beginning of my article, let a long process come easy …

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