Hello, this is the seventh session of traditional fermented vinegar making. Today, we will make apple vinegar, which has a clean aroma and can be used for both cooking and seasoning. We will be using 2.5 kilograms of red apples to make the apple vinegar. First, clean the apples thoroughly, remove any blemishes, and slice or chop them as you prefer. I plan to develop a clean taste, so I’m considering using good quality products from various sources. If you have a good idea, feel free to share it. 

The sugar content of the apples is about 16 degrees Brix. Generally, sweet apples or pears yield around 15 to 16 degrees Brix. If you want to make vinegar from less sweet apples, you can adjust accordingly.

You should make it about 10%. If you want to enjoy it with a stronger lime flavor, you can add about 25% more sugar, which will yield a sweeter drink. The remaining part will stay as a base, allowing you to create a vibrant lime flavor. The sugar content was adjusted to 10% to match a Brix level of 24. There’s no need to be overly sensitive about lowering the sugar content; it can be slightly higher or lower without any issues. For vinegar-like alcohol, the sugar content should be around 16 to 24 Brix for stability. After a stable alcoholic fermentation, we lower the sugar content to adjust it. We will create a vinegar-like drink rather than wine. If the mixture is too thick, you can add less water to facilitate fermentation. You should only add the amount of water that is needed. For wine, sprinkle about one-thousandth of the total amount of the ingredients. Since it was activated, I added some yeast as well. Let it sit for a few hours to activate the yeast.

After mixing well, close the lid and allow for alcohol fermentation. When fermenting the alcohol, it is important to keep the lid closed. Fermentation begins on the second day, and after about four to five days, the layers will separate. At this point, flip the layer that has risen to the top to ensure it mixes evenly. I have made it without adding water, so it doesn't sink to the bottom. I will flip it once more and mix it well. On the 14th day, I tasted it and found it to be a wine with a fragrant apple aroma. I will filter the alcohol. It has a pleasant scent and is smooth, so it could be aged and enjoyed as wine. I added 500 ml of water to 2 liters of wine to slightly lower the alcohol content. I will add a little more to slightly increase the alcohol content. Then, add 700 ml of apple cider vinegar and mix well. Pour it into two bottles to allow for more oxygen.

After stirring, cover it with a cloth to allow air circulation. The temperature should be around 30 to 34 degrees Celsius. If the temperature is too low, the yeast will not be inoculated, and fermentation will not occur, so it is very important to maintain the right temperature. If the conditions are just right, the yeast is usually inoculated within a day. However, since the alcohol content is somewhat high, it did not inoculate, so I added some of the starter culture to the fermenting brown rice vinegar. 

After about four days of adding the starter culture, it gently settled down. Even if left alone, the alcohol will evaporate, and if the alcohol content decreases, it will begin acetic fermentation. However, if there is fermenting vinegar available, adding the starter culture will help ensure that the yeast reaches the appropriate level.

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

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

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