I already know the basic alcohol content from the refractometer, but our Dr. Jang is good at evaluating alcohol. It’s alcohol, not water, so how much alcohol is it? 

As for potatoes, they are being used to awaken the senses. While making vinegar, many people continue to receive education and are curious about time and the peak. However, you need to grasp this; it’s all visible. And how do we verify the results? We check it with bricks. I don’t have a proper tool to measure alcohol, so I can’t measure it accurately. There are also people who say that you don’t need to turn the specific gravity to measure alcohol. Why? Because if it’s only in the single phase, I mentioned that it would work. How did we do it when we used it?

Vinegar fermentation, especially in the case of heat generation, typically occurs at around 45 to 50 degrees. When the fermentation liquid has a high sugar content, it is said that further fermentation will not occur. There may be a slight rise in yeast, but that yeast cannot produce perfect alcohol. It is impossible due to the strong sugar content. 

In our production process, we had clients who requested a sugar concentration of 40.2 Brix, and I showed them that process. For a sugar concentration of 40.2 Brix, the standards for vinegar made from the fermentation liquid are between 16 and 20. This is because 50% sugar concentration accurately produces vinegar. So, we lowered the fermentation liquid from 40.2 Brix to 20 and initiated fermentation. 

The fermentation process has now been ongoing for almost three weeks. Now, let's check the sugar content. Whether you are using a refractometer or a stand-alone device, it is essential to...

You have it, right? Those who received it might not have it, but if I have a lot of fermentation liquid at home, there is a refractometer. It costs about 20 to 30 thousand won, so if you buy one, you can easily make vinegar from the fermentation liquid you have at home. You can definitely manage that. Now, I'm going to check the sugar content. We started at 20 Brix, and it shows exactly 7.8 Brix. So where did all the sugar go? In the end, the yeast has used it all to produce alcohol. The fermentation liquid, or wine, when I check it, shows exactly 7.8 Brix. When we taste it, we can feel a significant amount of alcohol, around 9% to 10%. It doesn't matter if it's from plums or peaches; it’s all the same.

So, to do this, you need to match the bricks and then perform the fermentation process again. The water used for this is boiled and cooled water, which we call balkis. After using this water for fermentation, if we ferment it again, you'll see that in just three weeks, a certain phenomenon occurs. At this point, the alcohol is perfectly ready. When monks do this, they think that if the sugar level drops by more than half from the start, it means that all the alcohol has been produced. It's important to always conduct sensory evaluations. If you taste it every day, you'll notice that the sugar content decreases daily, gradually transforming from sweet to bitter. This change to a bitter taste indicates that the fermentation is progressing. Now, we would like to measure the alcohol content. Let's evaluate it sensorially and see how much alcohol we have today. As always, Dr. Jang, we need to measure the alcohol.

This alcohol is 5 grams. I already know the basic alcohol content. However, our Dr. Jang is good at evaluating alcohol, so I will have him try it. It's alcohol, but let me ask you this: is it higher or lower than makgeolli? Now, how does it compare to regular soju? It's much less, right? Yes, that's correct. So, it's generally stronger than makgeolli but weaker than soju. How much is it, then? In this state, you can really smell the alcohol. With this, we will make vinegar. Now, you should have your fermentation liquid ready; any fermentation device is fine, right? Adjust the fermentation liquid to below 20 Brix. Start from around 16 Brix and go up to about 20 Brix, and you must not increase the strength any further. So,

After measuring the mix, we started with 20 bricks, and it dropped in three weeks. The alcohol content at this stage can be accurately calculated. Now, we will prepare the pickling solution. Do we pour 100% of the alcohol into this? If you have a measuring cup, you can do it accurately, but if you don't, you can use any container you have. About one-third of the total amount should be used. If you have plum extract but no plum vinegar, please contact us if you really want to use plum vinegar. Otherwise, you can use persimmon vinegar, although it is a bit milder. Well-aged natural vinegar or even tomato vinegar is also fine. You can add those. We have approximately 500ml of the total amount here. After doing this, use a kitchen towel or a cloth at home and secure it tightly with a rubber band.

In this state, after about four weeks, it will turn into vinegar, leaving a lot of smell inside, and a film will start to form. Can you see this film? This type of film begins to form. It takes about a week, but quickly, it can happen in about three to five days. We usually see it forming in about three to four days. Once this film starts to form, you can think, Oh, it's turning into vinegar. 

So, how do we manage this film? We don't just keep adding more; once the film forms, it acts like a cover. If the oxygen supply inside is insufficient, the acetic acid bacteria won't thrive, and vinegar won't form properly. Therefore, when this film appears, use a spoon to gently stir and awaken it. Once the film is disturbed, you can cover it again and secure it. The fermentation temperature should be between 30 to 35 degrees Celsius, ideally around 33 to 35 degrees for optimal results.

It works well. The place that I think is the warmest, however, cannot be a sunny spot. It should be a warm place without direct sunlight. If you manage the fermentation like this, while giving it time, it will eventually be complete. The fermentation will occur in stages, like oil 7 days 54, and then one day, it will suddenly clear up. At that point, you'll know that the vinegar has fully developed. 

Let me explain the principle again. The alcohol inside is quickly consumed by the acetic acid bacteria present in the initial starter. These bacteria use the alcohol as a medium for their activity. Therefore, the alcohol gradually transforms into acetic acid. As this happens, the taste of alcohol diminishes while the taste of vinegar increases. You can think of this process as the fermentation that takes time. When we look at microbial fermentation, we see lactic acid fermentation, alcoholic fermentation, and acetic acid fermentation occurring. Right now, we are in the primary stage of alcoholic fermentation.

누가 있습니까? 효모라는 녀석이 있죠. 자, 효모가 당을 매개체로 전체를 다 알콜로 만들어 버렸어요. 20 브릭스짜리 수를 7 브릭스로 만들어 버렸어요. 자, 이렇게 된 상태에서 소상균이 다시 만들어 놓은 효모가 만들어 놓은 알콜을 매개체로 다시 초산 발효를 하는 거예요. 그렇게 순차적으로 발효가 일어났을 때 우리가 먹는 식초가 된다 이렇게 생각하시면 됩니다. 그 시간이 서산 발효가 걸리니까, 여러분들은 기다림의 미학을 발휘하셔서 기다려 주셔야 합니다. 그렇지 않고 시중에서 파는 실천처럼 금방 뚝딱 되는 게 아니에요. 기다리시면 우리가 원하는 아내의 주체를 만들어 줍니다.

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