Traditional Apple Vinegar Making Process and Techniques

Traditional fermented apple vinegar requires precise sugar adjustments and temperature control for optimal fermentation.

### Making Apple Vinegar: Session Seven
Today, we are making apple vinegar using **2.5 kilograms of red apples** for a **clean aroma**. The sugar content of the apples is about **16 degrees Brix**, and adjustments can be made for **less sweet apples**. The mixture will undergo fermentation, with the sugar content being adjusted for **stability**, and yeast will be added to **activate the process**.

### Homemade Alcohol Fermentation Process
The fermentation process begins with mixing ingredients and keeping the lid closed, with fermentation starting on the **second day**. After four to five days, the layers separate, and the top layer is **flipped for even mixing**. By the 14th day, the resulting wine has a **fragrant apple aroma**, and the alcohol is filtered and adjusted with **water and apple cider vinegar** before being bottled for **more oxygen exposure**.

### The Fermentation Process of Brown Rice Vinegar
The mixture is covered with a cloth and kept at **30 to 34 degrees Celsius** to ensure proper yeast inoculation and fermentation. If the alcohol content is too high, the yeast may not inoculate, so **adding a starter culture** can help. After four days, the mixture settles, and as the alcohol evaporates, **acetic fermentation begins**, with the starter culture aiding in achieving the **right yeast level**.

### Traditional Apple Vinegar Making: A Step-by-Step Guide
* 🍏 Today, we are making apple vinegar using **2.5 kilograms of red apples**, known for their **clean aroma**, suitable for **cooking and seasoning**.
* 🧼 First, thoroughly clean the apples, remove blemishes, and slice or chop them to your preference, ensuring a **clean taste by using high-quality products**.
* 🍬 The apples have a sugar content of about **16 degrees Brix**, and adjustments can be made if using less sweet apples, targeting a sugar content of around **10% for a balanced flavor**.
* 🍋 For a stronger lime flavor, consider adding **25% more sugar**, which will yield a **sweeter drink** while maintaining a base for **vibrant taste**.
* 🍷 After activating the yeast, let the mixture sit for a few hours before closing the lid and allowing for **alcohol fermentation**, which begins on the **second day**.
* 🔄 On day 14, the mixture is tasted, revealing a **fragrant apple wine**, which can be filtered and adjusted by adding **water and apple cider vinegar** for optimal flavor.
* 🌡 ️ Maintain a temperature of **30 to 34 degrees Celsius** during fermentation, as lower temperatures can hinder yeast inoculation, ensuring the **right conditions for successful fermentation**.
* 🧪 After adding a starter culture to the fermenting brown rice vinegar, the mixture settles after **four days**, allowing for **acetic fermentation** as the alcohol content **decreases**.

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전통발효식초 -7/맛과향이 깔끔한 사과식초 만들기/초산균이 접종이 잘 되지 않는다면 이렇게

전통발효식초 -7/맛과향이 깔끔한 사과식초 만들기/초산균이 접종이 잘 되지 않는다면 이렇게