What is the standard practice for persimmon vinegar brewing? 5

The process of making persimmon vinegar is as follows:

Fruit picking. Fruits that fall off, have a small fruit shape and have a poor appearance can be used as raw materials.

Wash and remove the sepals.

Ferment. Put it in a sealable container, cover it and leave it for 10 to 15 days before starting fermentation and releasing carbon dioxide gas. After another 7 days, the CO2 emissions stop and the precipitate can be squeezed out to obtain an opaque turbid solution (solution No. 1).

Re-fermentation. Transfer the No. 1 liquid to another container and continue to produce alcohol, and an opaque vinegar solution (No. 2 vinegar) can be obtained, which can be eaten after filtration. If it needs to be stored, it can be packed into glass bottles, sealed and sterilized, and placed in a cool place horizontally or upside down.

Tools: non-toxic plastic sheeting (for food packaging), cotton yarn (thin cloth), a large vat fired by the farmer, snakeskin bag. Process flow:

Wash the persimmons - dry - remove the persimmon pedicle - feed (fresh persimmon) - ferment (1 2 months) - finished product (persimmon vinegar stock solution) Pick the ripe fresh persimmons (no rot) and wash them with clean water, put them in a dust-free and pollution-free environment to dry, and then bring sanitary gloves to gently remove the persimmon stem. Cotton yarn disinfection (boiling water or pressure cooker), the cylinder and the bamboo building are disinfected with boiling water after the cylinder and the bamboo floor are disinfected and dried, and the cotton yarn is used to line the bottom lining of the bamboo building 1 2 layers, and then a layer is lined around the bamboo building with plastic sheeting, and the material can be loaded. It should be placed in a place free of pollution and mosquitoes.

After 1 2 months of natural fermentation, the persimmon water poured out of the tank is the persimmon vinegar original solution, do not touch it within these two months, and when you can smell the sour smell of vinegar, take down the bamboo building, and see if there is a layer of milky white translucent thing (vinegar coating) on the persimmon water in the tank, if there is a proof of success, this is the early fermentation. But it's not too sour and has a sweet taste. The color is as transparent as red wine.

Do not use metal) to pour the persimmon vinegar stock solution into the bottle (sterilized) package and seal it, and dig a pit below 1 meter in a cool place to bury it. This is post-fermentation, dig as you go, it's as simple as that. Note:

The color of persimmon vinegar made from fully ripe persimmons is as transparent as red wine, and the color of persimmon vinegar made from incomplete persimmons is cyan (after late fermentation to be as transparent as red wine), and the longer it is stored, the darker the color. But there are sediments, which is normal.

1. Select persimmons and clean the surface of persimmons.

2. Clean the jar containing persimmons.

3. Put the persimmons evenly in the jar and put them densely, so that the vinegar brewed is more delicious.

4. Seal, use plastic film to put up the cylinder mask, and tie it with a rope to seal.

5. It can be brewed in about half a year.

Ingredients: 3 persimmons (about 270 grams each), 400 grams of rock sugar, 800 ml of rice vinegar, and a glass container.

Steps: <>

2. Cut the persimmon in half and remove the pedicle of the persimmon.

3. Next, cut the persimmon into slices.

4. Fill the glass container with a layer of persimmon and a layer of rock sugar.

5. Pour in rice vinegar and seal the bottle with plastic wrap, and store it in a dark place for 3-6 months to complete the production of persimmon vinegar.

Please wait. 1. First of all, wash the freshly picked or purchased astringent persimmons, put them into a clean large sand tank, seal the mouth of the tank, and place them in a cool and dark room for 5-6 months. 2. Open the vinegar vat, stir the vinegar and sauce together with a clean rolling pin, then add about half of the pure water of the whole persimmon sauce, stir evenly and place it overnight, and you can start filtering the next day.

Use a large vat of sterilization, put a high-density screen on it, (note that it must be bamboo, not a metal screen), and then pour the persimmon paste with water and filter it slowly. 3. After filtering for the first time, continue to add water to the tank, the amount is still half of the total sauce, and the time also needs to be placed for one night before continuing to filter. After repeating this for the third time, put the filtered persimmon vinegar in a clean bottle, then place it in a cool place or in the refrigerator, and take it out at any time when you want to drink it.

3. Precautions: Do not open the vinegar vat during the fermentation of persimmon vinegar; It is also possible to brew persimmon vinegar from bottles and other utensils, but persimmon vinegar brewed in a sand jar is the most fragrant; One pound of persimmon can make more than two pounds of persimmon vinegar.

Questions. Do you make persimmon vinegar with vinegar koji?

Do you make persimmon vinegar with vinegar koji?

Traditional persimmon vinegar does not add any koji or filler, only the industry does this, which can speed up the fermentation process, so persimmons from both north and south can be made into vinegar! The persimmon has a strong fermentation ability, so there is no need to add koji and other things.

Questions. Thank you! Thank you!

Prepare materials: persimmons, jars, plastic wrap. 1. The first step is to put the persimmons into clean water and wash them, as shown in the figure below.

2. Put the cleaned persimmons in a cool place to dry the water.

3. Clean the jar with water, as shown in the figure below.

4. Use scissors to cut off the stems of the persimmons, as shown in the figure below.

5. Put the cut persimmons into the jar, as shown in the picture below.

6. Put a piece of plastic wrap at the mouth of the jar, as shown in the figure below.

7. Put a bowl at the mouth of the jar covered with plastic wrap and wait for a month.

8. As shown in the figure below, the persimmon vinegar is ready.

I helped to know how to brew persimmon vinegar! Thank you!

Tools: non-toxic plastic cloth (for food packaging), cotton yarn (thin cloth), a large vat fired by the farmer.

Fresh persimmons) — fermentation (6-9 months) — finished product (persimmon vinegar stock solution).

Pick the ripe fresh persimmons (no rot), wash them with water, put them in a dust-free and pollution-free environment to dry, and then gently remove the persimmon stems with sanitary gloves.

Cotton yarn disinfection (boiling water or pressure cooker), tank and bamboo floor disinfection with boiling water.

After the cylinder and the bamboo building are disinfected and dried, cotton yarn is used on the bottom lining of the bamboo building1 2

layer, and then use plastic cloth to line a layer around the bamboo building, you can load the material, cover it with cotton yarn after the material, and finally use the dust cover to put the entire cylinder hood on it. It should be placed in a place free of pollution and mosquitoes. After 6-9 months of natural fermentation, the persimmon water poured out of the tank is the persimmon vinegar original solution, do not touch it within these two months, and when you can smell the sour smell of vinegar, take down the bamboo building, and see if there is a layer of milky white translucent thing (vinegar coating) on the persimmon water in the tank, if there is a proof of success, this is the early fermentation.

But it's not too sour and has a sweet taste. The color is as transparent as red wine.

The key is the next step, post-fermentation. That is, to make aged vinegar. Aged vinegar made in this way can be stored for several years.

Use a wooden or plastic spoon (note: never use metal) to pour the persimmon vinegar solution into a bottle (sterilized) package and seal it, and dig a pit under 1 meter in a cool place to bury it. This is post-fermentation, dig as you go, it's as simple as that.

Note: The color of persimmon vinegar made from fully ripe persimmons is as transparent as red wine, and the persimmon vinegar made from incomplete persimmons is green (after late fermentation to be as transparent as red wine), and the longer it is stored, the darker the color. But there is sediment, which is normal.

The method of farmhouse persimmon vinegar seems simple, but it takes a long time and has relatively high requirements for the environment, so it is generally troublesome, and it is also the main reason why there are fewer and fewer farmhouse vinegars. Most of the persimmon vinegar sold on the market is blended or catalytically processed by the factory, and it only takes a few days or a day to produce it, which is incomparable with the raw materials and flavor of the farm's own brewing. The handmade persimmon vinegar in the cave vinegar cellar of Jia's heir, which has been handed down to this day, is the most authentic, and the output is currently very small.

3] The Jia's vinegar cellar is also known as one of the four oldest vinegar cellars in the world, along with the world's famous Italian attic vinegar cellar, Japanese field vinegar cellar, and workshop vinegar cellar.

China Aged Vinegar Trading Network).

Prepare materials: persimmons, jars, plastic wrap.

1. The first step is to put the persimmons into clean water and wash them, as shown in the figure below.

2. Put the cleaned persimmons in a cool place to dry the water.

3. Clean the jar with water, as shown in the figure below.

4. Use scissors to cut off the stems of the persimmons, as shown in the figure below.

5. Put the cut persimmons into the jar, as shown in the picture below.

6. Put a piece of plastic wrap at the mouth of the jar, as shown in the figure below.

7. Put a bowl at the mouth of the jar covered with plastic wrap and wait for a month.

8. As shown in the figure below, the persimmon vinegar is ready.

The method of making persimmon vinegar is as follows:Tools Raw materials: persimmons.

1. Prepare a small tank, disinfect the small tank with boiling water, and then dry it.

2. Wash the persimmons, dry them with sterilized gauze, and then remove the persimmons to dry.

3. Put the persimmons into a small jar.

4. Seal with sterile plastic cloth and cover the lid. Place in a clean, dark place to ferment. Be careful not to open the lid halfway.

5. The fermentation of persimmons is completed after eight months. Then pour as much purified water as the vinegar in the small jar. Stir with a sterile rolling pin and let it sit overnight before filtering out the vinegar. Use the same method to filter a second time until you are satisfied.

1. Select persimmons and clean the surface of persimmons, as shown in the figure below.

2. Clean the jar containing persimmons, as shown in the figure below.

3. Put the persimmons evenly in the jar and put them densely, so that the vinegar brewed is more delicious, as shown in the figure below.

4. Seal, use plastic film to cover the cylinder mask, and tie it with a rope to seal, as shown in the figure below.

5. It takes about half a year to brew and complete, as shown in the figure below.

Persimmon vinegar method 1, 01, first clean the persimmons, dry them in a clean and cool place and remove the persimmon stems, sterilize and dry the persimmon utensils, and spread a layer of clean cotton yarn on the bottom of the utensils.

02, then put a layer of plastic cloth on the inner lining of the utensil, and put the persimmon into the utensil; After the persimmons are placed, cover them with a layer of cotton yarn, cover the utensils with a dust net, and put them in a clean and mosquito-free place.

03, after one to two months of natural fermentation of persimmons in the vessel, smell the sour smell of vinegar in the vessel, just see if there is a layer of milky white translucent vinegar coating on the persimmon liquid in the vessel, if there is, the first fermentation is successful.

04, pour the persimmon vinegar into the sterilized and dry bottle and seal it, choose a cool mound to dig a pit deeper than one meter, bury the vinegar bottle, and wait until the persimmon vinegar has been completely fermented.

Persimmon vinegar recipe two, 1Wash the persimmons, remove the stems and cut them into small pieces.

2.Prepare a large porcelain jar, put the cut persimmon pieces into the porcelain jar, sprinkle a layer of sugar on the persimmon pieces, and then put a layer of persimmon pieces, and put them into the jar in this order.

3.Cover when everything is set. After a week, a layer of vinegar bacteria will appear on the top, and the persimmons have been successfully fermented.

4.During fermentation, it is necessary to maintain a vacuum, otherwise it will cause the persimmon to stink and the fermentation will fail.

Persimmon vinegar method three, 1, preparation: wash the ripe and fresh persimmons with water, put them in a dust-free and pollution-free environment to dry, and remove the persimmon pedicle after drying.

2. Pre-fermentation: disinfect and dry the cotton yarn, cylinder and bamboo basket, line 1-2 layers of cotton yarn on the bottom of the bamboo basket, and then load the material after lining a layer of plastic cloth, cover it with cotton yarn after the material is finished, and then use the dust cover to put the entire cylinder cover on the place without pollution and mosquitoes for 1-2 months of natural fermentation.

3. Note: You can't move within two months, and when you smell the vinegar sourness, take off the bamboo basket and observe whether there is vinegar in the tank.

4. Post-fermentation: Use a wooden or plastic spoon to pour the persimmon vinegar stock solution into the sterilized bottle for sealing, and bury it in a pit below 1 meter in a cool place.

The method of home brewing of persimmon vinegar is as follows:Preparation: 100 persimmons, 1 jar, water, scissors, plastic wrap, bowls, etc.

1. Select persimmons and clean the surface of persimmons.

2. Put the cleaned persimmons in a cool place to dry the water.

3. Clean the jar with water, as shown in the figure below.

4. Lu Ran made Jiao Xian cut off the pedicle of the persimmon with scissors, as shown in the figure below.

5. Put the cut persimmon into the jar, as shown in the figure below.

6. Put a piece of plastic wrap at the mouth of the jar, as shown in the figure below.

7. Put a bowl at the mouth of the jar covered with plastic wrap and wait for a month.

8. As shown in the figure below, the persimmon vinegar is ready.

Pick the ripe fresh persimmons, wash them with water, dry them in a dust-free and pollution-free environment, and then gently remove the persimmon stalks with hygienic gloves.

Then there's disinfection. Wash the jar and bamboo basket with boiling water when disinfecting. After the cylinder and bamboo basket are disinfected and dried, 1-2 layers are lined on the bottom of the bamboo basket with cotton yarn, and then a layer is lined around the bamboo basket with plastic sheeting, and then the material can be loaded.

It should be placed in a place free of pollution and mosquitoes. After 1-2 months of natural fermentation, the persimmon water poured out of the tank is the persimmon vinegar original solution, do not move within these two months, and wait until the sour smell of Li Yan vinegar comes out, take off the bamboo basket to see if there is a layer of milky white translucent substance (vinegar coating) on the persimmon water in the tank, if there is a proof of success, this is the early fermentation. But it's not too sour and has a sweet taste.

The color is as transparent as a red wine.

Use a wooden or plastic spoon to pour the persimmon vinegar solution into a sterilized bottle, wrap it in a silver seal, and dig a pit under 1 meter in a cool place to bury it. This is post-fermentation, which can be used and dug as you go. Aged vinegar made in this way can be stored for several years.