Fruit vinegar
Marketing
We can sell our fruit vinegar in 450cc to 250 ml
containers in the following ways:
1 Directly in the market or to family and friends.
2 Through shops, provided that we have obtained
the required industrial and health registration for
our products.
Practical Action
Recommendations
1. If using other types of fruit, the following
points will need to be taken into account:
Dilution
(Water/fruit pulp)
Fruit
Peach vinegar
Apple vinegar
Pineapple vinegar
Melon vinegar
Soursop vinegar
Dilution
1.5/1.0
1.5/1.0
1.5/1.0
3.0/1.0
2.0/1.0
Acidity Correction
Peach must
Apple must
Pineapple must
Melon must
Soursop must
1 small teaspoonful of citric acid/ 10 litres of must
1 small teaspoonful of bicarbonate/10 litres of must
1 small teaspoonful of bicarbonate/10 litres of must
1 small teaspoonful of citric acid/10 litres of must
1 small teaspoonful of bicarbonate/10 litres of must
2. The vinegar can be used other products such as pickles, mustard or as a condiment.
3. The solids remaining obtained in the alcohol fermentation, after siphoning can be used in
the next alcoholic fermentation.
4. The use of a specific gravity spindle gives a better control over the alcohol fermentation
process.
Investment costs
The following equipment will be needed to produce 350 litres of vinegar a month (778 bottles of
450 mls):-
(All prices are in $US in force on the 23rd July 1991. The rate of exchange was 1$ dollar = 0.810
soles).
8