Download PDF The Artisanal Vinegar Maker's Handbook: Crafting Quality Vinegars - Fermenting, Distilling, Infusing, by Bettina Malle Helge Schmickl
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The Artisanal Vinegar Maker's Handbook: Crafting Quality Vinegars - Fermenting, Distilling, Infusing, by Bettina Malle Helge Schmickl
Download PDF The Artisanal Vinegar Maker's Handbook: Crafting Quality Vinegars - Fermenting, Distilling, Infusing, by Bettina Malle Helge Schmickl
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Review
Amateur vinegar makers have been usually poor served as far as guides compared to those who are brewing beer or wine. Books on vinegar are published infrequently and rely only on traditional and non-scientific methods. However, the Artisanal Vinegar Maker's Handbook goes a long way in rectifying this situation finally providing a book for vinegar makers on par with the best books on homebrewing. Bettina Malle and Helge Schmickl are some of the most knowledgeable experts outside of the industry and their resurrection of the packed generator process has allowed vinegar makers to produce vinegar more quickly and without the risk of spoilage. I highly recommend this and hope it is a turning point into launching vinegar brewing as a mainstream hobby. --Reginald Smith, Supreme Vinegar LLC
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From the Inside Flap
Historical BackgroundFundamentalsWHAT IS VINEGAR?Characteristics of a good vinegarCHEMICAL PROCESSESHow does vinegar form?: Synthetic production, Microbiological Production (Step 1: Alcoholic Fermentation, Step 2: Acetic Fermentation)Vinegar bacteriaThermal balanceTYPES OF VINEGARFermented vinegar: Wine vinegar, Fruit vinegar, White vinegar (distilled vinegar, brandy/spirit vinegar), Malt vinegar, Beer vinegar, Cider vinegar, Pickling vinegar, Potato vinegar, Raisin vinegar, Whey vinegar, Rice vinegar, Honey vinegar, Pomace vinegar, Balsamic vinegarInfused vinegar: Aromatic and spice vinegar, Fruit vinegarMinimum acidityMicrobiological Vinegar Production ProcessesSURFACE PROCESSESOrleans process, Pasteur processGENERATOR PROCESSESRolling generators, Rotating generators, Boerhaave process, Schüzenbach's quick vinegar process (German process), Circulating or trickling generator (Frings generator)SUBMERGED PROCESSES, FRINGS ACETATORMaking your own vinegarALCOHOLIC FERMENTATION - PREPARATION OF THE MASHTypes of fruit and starchy products; Treatment of the fruit; Fermenting container; Traditional cider and fruit mashes; Conventional mashes; High-grade mashes, concentrating the mash, adding sugar to the mash; Starch mashes; Checking the progress of the fermentation; End of fermentation; Fermentation problems; Filtration; Storage; Using finished wine, fruit wine, mead, cider, perry, beer, distillateVINEGAR FERMENTATIONTraditional methodSimple vinegar fermentation: Equipment, Alcohol, Acidity, Vinegar bacteria, Fermentation temperature, Fermentation progress and further treatment, Produce more vinegar, SummaryImproved surface process: Ratio of alcohol content to acidity, total concentration; Mineral nutrients; Acid-proof materials; Equipment and preparation (Airflow, Water bath or heat mat, Active vinegar culture - mother of vinegar, Pasteurizing); Instructions for the improved surface processGenerator process: Advantages of the generator process, Basic assembly of the apparatus, Making the apparatus yourself, Schmickl vinegar generator, Vinegar generator - A brief user guide, Detailed instructions for the generator process (Pretreatment of the packing material, Starting the process, Spray schedule, Fermentation progress, Produce more vinegar or increase the total concentration)Reactivating, multiplying, and storing vinegar cultures: Surface processes: Reactivation and multiplying (Living vinegar; Store-bought vinegar culture; Gelatinous mother of vinegar; Thaw frozen living vinegar; Active packing material from a generator; Store-bought, unpasteurized vinegar), Storage of active vinegar (Bottle the living vinegar, Mothers of vinegar, Freeze);Â Generator processes: Reactivation and multiplying (Frozen or fresh active packing material, Create more active packing material, Adding living vinegar to the generator), Storage of active packing materialProblems, contamination, unwanted smells, and pests during fermentation: Fermentation problems, Fungal contamination, Unwanted smells, Animal pests (Vinegar eels, Small fruit flies - vinegar flies, Vinegar mites), Alcohol issues (Causes and remedies), Overoxidation, Slime accumulationChemical AnalysisDETERMINING ACETIC ACID CONTENTTitration with a burette: Necessary equipment, Titration instructions, Taking readings from the buretteAcidometer cylinder and 2/15 N blue caustic solutionHydrometer for vinegarDETERMINING ALCOHOL CONTENTAlcohol content of a distillate: Hydrometer, alcoholometer; Refractometer; PycnometryAlcohol content in the mash and in the vinegar: Vaporimeter, Vinometer, Ebullioscope, Alcohol measurement with a hydrometer for vinegar (Instruction, Calculation), Frings-Alkograph, Alcohol measurement with the Rebelein method, Photometric alcohol measurement, Alcohol measurement with IR-Spectrometer, Alcocontrol measuring system, Alcohol measurement with the Schmickl method (Alcohol content calculation without previous titration - wine, mashes, liqueurs; Alcohol content calculation with previous titration - vinegar), Comparison of the various measurement methodsRelative density measurementsFurther treatmentFiltration; Storage; Fining; Carbon treatment; Bottling; Pasteurizing; Dyeing, preservingRecipesFERMENTED VINEGARApple vinegar, Apricot vinegar, Banana vinegar, Beer vinegar, Blackberry vinegar, Bullace plum vinegar, Cereal vinegar, Cherry vinegar, Cider vinegar, Currant vinegar, Elderberry vinegar, Fig vinegar, Honey (mead) vinegar, Juniper berry vinegar, Malt vinegar, Mango vinegar, Medlar vinegar, Mirabelle plum vinegar, Molasses vinegar, Nut vinegar, Peach vinegar, Pear vinegar (perry vinegar), Pineapple vinegar, Plum vinegar, Pomace vinegar, Pomegranate vinegar, Potato vinegar, Prune Plum vinegar, Quince vinegar, Raisin vinegar, Raspberry vinegar, Rice vinegar, Rose hip vinegar, Rowanberry vinegar, Sloe vinegar, Strawberry vinegar, Sugar beet/sugarcane vinegar, Vegetable vinegar, Vegetable vinegar, Whey vinegar, Wine vinegar, ZibartesFERMENTED VINEGAR WITH AROMATIC PACKING MATERIALGeneral instructionsSpecific instructions: Cinnamon; Citrus fruits: Grapefruit, oranges, lemons, limes, etc.; Coffee; Coniferous wood: Fir, spruce, Swiss pine, etc.; Dried fruits, nuts, pumpkin seeds; Fruit, fresh: Berries, fruits with cores or pits; Herbs, hay flowers; Juniper berries; Roots; Wood: Beechwood, oak, etc.Case studies: Apricots, Beechwood shavings, Beer, Cider, Cranberries, Damsons, Figs, Grape juice, Herbs, Juniper berries, Lemon peels, Lemongrass, Orange peels, Orange/lemon wine, Pears, Plum wine, Prunes, Raisins, Sloe, Swiss pine cones, Swiss pine shoots, Walnut, Walnuts and Raisins, Whisky (Single Malt), Wine (Retsina, Uhudler, Vitiano Umbria)BALSAMIC VINEGARBalsamic vinegar from concentrated fruit juice, Balsamic vinegar from a high-grade mashINFUSED VINEGARHerb vinegar: Basil, Borage, Chervil, Chives, Cilantro, Dill, Fennel, Hyssop, Juniper, Lavender, Lemon balm, Lemongrass, Lovage, Marjoram, Mint, Nasturtium, Oregano, Parsley, Pimpinella, Ramson (Wild Garlic), Rosemary, Sage, Savory, Tarragon, ThymeSpice and aromatic vinegars: Caraway, Chilies, Cloves, Cinnamon, Dried fruits (e.g., apricots, figs, plums, raisins), Elderflowers, Garlic, Ginger, Honey, Horseradish, Hot peppers, Lemons, Mustard seeds, Nuts, Onions, Oranges, Peppercorns, Peppers, Roses, Spruce tips, Swiss pine, VioletsAromatic fruit vinegar: Apples, Apricots, Blackberries, Blueberries, Cherries, Cranberries, Currants, Figs, Lingonberries, Pears, Plums - Mirabelle plums - Sloes, Quinces, Raspberries, Rose hip, StrawberriesMIXTURESEssential oilsUsesCOOKINGAperitif, CordialSaladsAppetizers: Poached Eggs, Roasted AsparagusSoup: Cold Vegetable Soup, Pumpkin SoupEntrees: Goulash, Sweet and Sour ChickenSpreads: Apple Spread, Tuna SpreadDesserts: Strudel Dough for Apple, Curd Cheese, and Meat Swirl Strudel; Syrup for Vanilla Ice Cream SundaeMustardPickling: Pickled GherkinIN THE HOUSEHOLDHousehold Disinfectant, Surgery disinfectant, Air Freshener and Odor Removal, Weed Killer, Stain Removal, Descaler, Mold Removal, Cleaning AgentMEDICINEWart Removal, Corns, Weight Loss, Vinegar Poultices for Fevers, Hemorrhoids, Varicose Veins, Classic Morning Tonic, Constipation, Bruises and Insect Bites, Hangovers, Hiccups, The Common ColdCOSMETICSHair Tonic, Steam Inhalation, Facial Astringent, Exfoliating Scrub, Skin Blemishes, Foot Bath, Bath AdditiveLegal StatusGermany, Austria, Switzerland, United Kingdom, United States, Canada, Australia & New Zealand
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Product details
Hardcover: 188 pages
Publisher: Spikehorn Press (September 1, 2015)
Language: English
ISBN-10: 1943015023
ISBN-13: 978-1943015023
Product Dimensions:
7 x 0.8 x 10 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
17 customer reviews
Amazon Best Sellers Rank:
#37,407 in Books (See Top 100 in Books)
This book is perfect for both beginners and experienced readers. All descriptions are easy to follow and are written from a practical point of view. Beginners will appreciate the instructions "Traditional Method" and "Simple Vinegar Fermentation". Both sections contain important tips how to improve the quality of vinegar right from the start of fermentation, without any analysis or calculation. Some tips were only known among professional producers for so far, the authors adapted these methods to household conditions - just by evaluating vinegar's smell, taste and appearance. Experienced readers learn from in-depth descriptions and more advanced instructions to receive fermented vinegar in an outstanding quality.From my own experience I know it's not so easy to ferment tasty vinegar by yourself. I've read several vinegar books, none of them describes the whole process more structured. The authors point out all critical issues - source of alcohol, infections, plagues, storage, old mother-of-vinegar, etc.The huge collection of recipes is amazing, for fermented vinegar (e.g., cider vinegar, aceto balsamico, etc.) as well as the usage of vinegar.
Awesome book ! The authors actually know the subject matter and convey the information effectively. We are avid homebrewers/homesteaders and have purchased other books allegedly on making vinegar and none of them have been fit to make a dust jacket for this excellent (somewhat technical) book. May not be for people that just want to make a quart of vinegar once a year. If you want to make a few gallons this where to learn how.
The whole story is covered: theoretical backgrounds for alcohol and vinegar fermentation as well as easy to follow user-friendly instructions for both fermentation types. With this book my students are able to work independently, especially to analyse the acetic acid and alcohol content in vinegar with simple equipment. The broad variety of described analytical methods is amazing! Excellent textbook for an interested audience.
Very informative. I don't know that I'll be making my own vinegar any time soon but there are a lot of great facts about the chemistry, industry, industry laws and rules, etc, that I did not know before. If nothing else, I have added to my knowledge of food.
Very straight forward treatise on the subject from Chemists.
A lot of good information. Still working through all the content.
Reads like a chemistry book, which is good for anyone who has experimented and failed with fermentation on their own.
Everything you need to know in one!
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The Artisanal Vinegar Maker's Handbook: Crafting Quality Vinegars - Fermenting, Distilling, Infusing, by Bettina Malle Helge Schmickl PDF
