Fruit vinegar
Practical Action
Sodium bisulphate
This is used to prevent contamination by other micro-organisms and also as a rinsing solution
when washing bottles. (1 spoonful of bisulphate per litre of water)
Citric acid and sodium bicarbonate
Fruits have different acidity levels; some like the orange
and mandarin are very acidic. Others like the banana or
peach are less so. The acidity must be adjusted so that
the yeast can properly grow during the alcoholic
fermentation stage. Acidity is controlled by adding
sodium bicarbonate to the very acid fruits and citric acid
to fruit with little acid (see Recommendations for
quantities to use for each fruit).
Sugar
Sugar is used to increase the fruit juice sugar
concentration. 120 grams of sugar is used for every litre of
diluted must.
Equipment and materials
teaspoon
scales
cooker
kerosene or firewood
hosepipe
wooden stirrer
thermometer
glasses
measuring jugs
chopping boards
measuring cylinder
450 and 150 ml clear bottles
alcohol fermentation & storage vats
tubs/baths
non resinous wooden supports
funnels
cotton wool
coarse cotton cloth
calculator
cooking pans
plastic tubes
20 litre capacity liquidiser
250 lt. acetic fermentation barrels
is turned into acetic acid. Here oxygen is
essential. Vinegar for food use must
contain between 4% and 5% acetic acid.
The following page shows the main steps
involved in the production of fruit vinegar.
The production process
The actual production takes two months.
This is followed by 20 days in storage
tanks.
Steps to follow
Vinegar is obtained after two fermentation stages. In
the first stage, an alcohol fermentation takes place,
where sugar is changed into alcohol. This takes place
in the absence of oxygen (without air). In the second
stage, acetic fermentation takes place and the alcohol
Select fruit
Weigh & wash
Chop up and /or remove seeds and liquidise
Must conditioning, dilution with water, adjust sugar
level
Activate yeast and add to must
Alcohol fermentation
Siphon
Obtain alcoholic must
Adjustment of alcohol must. Correct alcohol level.
Dilute must with water, add vinegar starter
Adjust acidity
Obtain vinegar
Filter
Pasteurise
Bottle
Store
Market
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