Description
[ Appearance ] Brown fine powder
[ Dosage ] Brew 50-100 catty of fruit vinegar need 10g.
[ Brew ]
1. Firstly, break the fruit.
2. Second, add the wine yeast (convert the sugar in the fruit into alcohol) ，Acetobacter (convert the alcohol into vinegar), stir well, do not seal, just seal the bottle mouth with gauze.
3. Then stirring 3 times a day, acetic acid fermentation is aerobic fermentation, need certain oxygen (air), fermentation temperature is controlled between 25-32 degrees, fermentation time 1-2 weeks, which can be separated fruit vinegar raw vinegar.
4. After fermentation for 2 weeks, the original fruit vinegar was separated.
5. Heat the vinegar up to 85 degrees and keep for 20 minutes, then cool and seal aging.
6. Generally, the original vinegar of fruit vinegar is not suitable for direct drinking, the concentration is too high, need for late aging, boiling heat sterilization, drinking with purified water, sugar or honey and juice, the specific amount of personal preferences shall prevail.
7. In short, 50 catty of fruit vinegar was made up of 10g fruit vinegar bacteria.
