Our second Vinegar of this year - the famous Apple Vinegar.
This is actually the second year in a row that we have made it. Last year we two different types of Vinegar: Apple & Pear. Both were delicious & both sold out very fast.
This year we made sure we have a little bit more of the Apple Vinegar, as we could not find a good source for the pears.
We were lucky to find some wild growing apple trees & we also got hold of very delicious Red Crab Apples.
So we made two different types of Apple Vinegar. One Red colored Vinegar using those Crab Apples & a "regular" Apple Vinegar that went into our oak wood barrel.
Vinegar making is actually quite easy. Three ingredients - in this case apples, good water & sugar + sufficient time.
Our apples were naturally Organic (BIO), and so was the sugar. As far as water goes, we have a good filtration system, so our water is quite good.
The key to good vinegar is the right proportions & also the sufficient amount of sugar.
The whole fermentation process is a two step process. In the first step, natural yeasts that are present on the apples convert the sugars into ethanol. In step two, ethanol is oxidized into acetic acid. And that is done by Acetobacter and Gluconobacter bacteria.
So, first we get all the ingredients ready & we set them up in the fermenters (multiple glass jars & our 50L oak barrel. Next, comes the occasional stirring & after about a month, we strain the apples & we keep the liquid which smells & tastes like a nice alcoholic cider.
Below are the Crab Apples after a month, being strained.
The rest of the apples that were in the barrel developed a visible apple vinegar mother (vinegar Scoby).
Those we also strained & we got the liquid ready for step 2.
The future "Red Vinegar" returned to our 13L glass fermenters. Below is just one of them, being "kissed" by morning sun rays.
From this point, part two of the Vinegar journey begins. It will take at least one month to complete.
To be continued...