Make Vinegar at Home…
Vinegar is a health remedy, a neutralizer, a cleaner, a condiment, and a preservative. It can kill bacteria, mold, and germs, yet it is environmentally safe. This site will cover all types and uses of vinegar, including how to make flavored varieties.
It is possible to make Vinegar from home. Homemade vinegar is often far better than anything you can find at a store and people have been making vinegar world wide for hundreds if not thousands of years.
In todays environmentally concious world, this is a great way to go Green. Vinegar does an amazing number of things to benefit your house and yourself. The best part is that it does not leave a strong lingering chemical odour like other cleaners do.
Vinegar can deal with the hard water issues as well as everyday uses. It is an amzing product and can be made from practically anything. For Example:
- Cider vinegar is started from apples.
- Wine vinegar is made from grapes.
- Malt vinegar is started from barley.
- White vinegar is made from grain.
- You can also use peaches or pears.
Its made from over-fermenting alcohol. As sugar ferments its converted to alcohol, but when alcohol is fermented further with air, the alcohol is catylitically oxidized by the zymase in yeast and becomes the carboxylic acid acetic acid (the chemical name for vinegar).
Vinegar is a mildly acidic liquid, primarily made as a bi-product of the drink industry. Malt vinegar originally comes from beer production. So malt vinegar is the vinegar of choice in northern European, beer drinking countries. Wine vinegars originated in wine making regions and so is the preferred type in Mediterranean wine producing countries. Of course, rice wine vinegars come from the traditional rice wine makers of the Far East.
Clear white vinegars are the most useful around the home as they won’t leave marks on soft furnishings. Plus if you’re using vinegar to soak something, such as a toilet bowl, clear vinegar just looks better! Generally distilled malt vinegar will work out the most economical to use, though in some areas white wine vinegar will be the cheaper option.
One of the most important uses aside from seasoning meals is as a cleaning agent. Vinegar contains acetic acid that can help disinfect and deodorize. Just spray or pour this on surfaces, such as sink, to eliminate bacteria or leave a bowl of it where there is bad odor and it will remove the smell.
There are so many more uses for vinegar is almost ridiculous and impossible to mention all of them here. One thing to note is that vinegar is a safe alternative to clean virtually anything with around you, your family and home safely without harming you, your family, your pets and the environment.
Common raw materials for making vinegar are cane sugar juice, coconut water or nipa sap. Aside from these pineapples, bananas, oranges, potatoes and sweet potatoes can also be fermented into vinegar. Waste peels and fruit cores can be put to good use as starting materials for vinegar.
Grid or crush the fruit, then boil in water of the same amount as ground flesh, peels and cores. Boil until soft, then strain the juice though a cheese cloth.
Add 1/4 (one fourth) pound of sugar for every liter of juice extracted from fruit peels and cores. Do not add sugar when using ripe fruit.
Add one-fourth of a cake of fresh yeast that has been well-broken up, for every liter of juice. Stir very well, and then place in earthenware or glass jars. Cover with a clean cloth and let the mixture stand for about two weeks.
After this period, separate the clear liquid from the sediment, Prepare fresh, unpasteurized vinegar, also called “mother vinegar” which is the white gummy mass that usually forms in vinegars. Add this to the liquid and mix very well. Cover the container with cloth, then allow to stand in a warm place until it has acquired a flavor strong enough for use. Filter the clear liquid, then bottle and cover tightly.
“Recipe from Agriculture Business Week”