Homemade vinegar is not sour, can you pour some vinegar and it will be sour?

It should be that the filial piety time is not enough, and the fermentation time can be longer. It will definitely increase the concentration of vinegar to a certain extent, and it is also possible to increase the acidity of the vinegar when pouring some vinegar.

Not sour because the method is wrong, pay attention to the following steps and methods. Process flow: Ingredients: steamed, mixed koji, fermented in the jar, added with water and vinegar, and the finished product is colored. 1 Steamed and mixed koji:

The glutinous rice is impregnated, and the water layer is about 20 cm higher than the rice layer. Immersion time: 12 to 16 hours in winter and spring when the temperature is below 15; In summer and autumn, when the temperature is below 25, 8 to 10 hours is better.

Then pick it up and steam it on the retort until the steam rises, then steam for another 10 minutes, sprinkle an appropriate amount of water on the rice layer, and steam for another 10 minutes; The rice grains are swollen and shiny, loose and soft, chewing and non-sticky teeth are ripe, at this time, the rice is retorted, and then washed with water to cool down; After draining the water, pour it out and spread it on the bamboo mat, and mix in the koji medicine. If other raw materials are used, they should be crushed into wet powder, then steamed on the retort, cooled and mixed with koji.

2. Fermentation in the jar: The jar for brewing should be a pottery jar with a small mouth and a large belly, and the raw materials after mixing koji should be poured into the jar. In winter and spring, the altar is surrounded by sacks or straw mats for insulation, and attention is paid to ventilation and heat dissipation in summer and autumn.

The temperature in the brewing room is 25 30 is appropriate, after 12 hours, the microorganisms in the koji gradually multiply, after 24 hours, you can smell a slight aroma of wine, after 36 hours, the wine gradually oozes, the color is golden, sweet and slightly sour, and the wine aroma is tangy. This indicates that the saccharification is complete and the alcoholization is normal.

3. Vinegaration with water: In the fermentation process of Rentan, saccharification and liquor are carried out at the same time, mainly saccharification in the early stage and alcoholic fermentation in the later stage. In order to complete the saccharification, fermentation is continued for 3 to 4 days to promote the production of more alcohol.

When the liquor begins to turn sour, add 4 4 5 times of water per 50 kg of rice or starch to reduce the alcohol concentration in the liquor, so as to facilitate the reproduction and growth of acetic acid bacteria and natural vinegaring.

4. Coloring of finished products: through fermentation in the jar, generally 40-50 days in winter and spring, 20-30 days in summer and autumn, the vinegar will become sour and mature. At this time, the leaven has a thin acetic acid film and has a pungent and sour smell.

The upper layer of vinegar of the mature product is bright orange yellow, and the middle and lower layer of vinegar is milky white and slightly cloudy, and the mixture of the two is white finished vinegar. Generally, 450 kilograms of rice vinegar can be brewed per 100 kilograms of glutinous rice.

Add spices, sugar and other condiments to white vinegar, that is, balsamic vinegar. Aged vinegar takes 1 to 2 years, due to the alternating influence of high and low temperatures, the concentration and acidity will increase, the color will deepen, and the quality will be better.

No, this is when there is a problem with the material or a certain link during the production, and it has been finalized after the production, and there is no way to change it.

How to make the soil acidic, someone throws iron nails, pours some vinegar, can these methods work?

Waiting for happiness]: How to make the soil acidic and free of ferrous sulfate.

Memories of the end of summer]: Just use acidic soil, such as peat soil, pine needle soil, humus soil and other dark and black soils are mostly acidic soil.

Waiting for Happiness]: Okay?

End of conversation! How to make the soil acidic].

1. All kinds of peel water.

Don't throw away the peel and leftover fruit pits, vegetable leaves, etc., put them together with water to ferment, and use the fermented peel water to water the flowers often, which is not only a good fertilizer, but also can improve the alkaline soil, and slowly become acidic.

2. Wash rice water.

Many flower friends say that rice washing water is the best to use, which can change the acidity and alkalinity of the soil and can also be used as fertilizer. This is true, but you must pay attention to the first to rot, put it in a sealed bottle to ferment, the temperature is high for two weeks to rot well, and then mix it with water 1:20 to water the flowers.

3. Well-rotted manure.

We can also add some well-rotted manure to the potting soil when potting, which can not only make the soil more fertile, but also avoid the soil being alkaline.

4. Ferrous sulfate.

In addition to some homemade slightly acidic soil, we can also improve the alkaline soil by pouring some ferrous sulfate into the soil.

Precautions for ferrous sulfate administration].

1. Ferrous sulfate can be mixed with medium and acidic pesticides, and neutral laundry detergent can be added when spraying to improve the effect.

2. Do not spray ferrous sulfate directly on fruit trees and vegetable seedlings at the fruit stage.

3. When spraying ferrous sulfate, it should avoid the scorching sun and high temperature weather, and it is suitable to spray in the early morning or after 4 o'clock in the afternoon.

Of course, it's all about the same ingredients, at least from the perspective of eating.

The reason for vinegar brewing: in the process of sugar-ethanol-acetic acid (vinegar), acetic acid bacteria (acetic acid bacteria) are needed.

You can buy more expensive (pure grain brewing) rice vinegar and use the part of the bottom that is more cloudy and precipitated as (acetic acid bacteria) seeds.

Properly compensate for a portion of the sugar, which is conducive to fermentation.

The temperature is 35-40.

The degree of fermentation is not enough. There are many factors that affect the degree of fermentation. I'll give you a few, and you can sit down and analyze it.

Yeast How much lactic acid bacteria. You are home-brewed, and generally self-brewed mostly uses the natural strains that come with persimmons. Is it not sour, the cleaning is particularly serious, and the bacteria brought by the persimmon are washed away?

Whether it is yeast or lactic acid bacteria, when used in food fermentation, it is anaerobic in the state, is it not acidic enough to seal? If the seal is not enough, it will also stink.

When these bacteria grow and multiply, they need the right environment such as sunlight, humidity, and temperature, whether these are different.

The home-brewed vinegar is not sour, can you pour some vinegar and it will be sour? Then it has changed, either the vinegar you brew yourself, or the vinegar you pour is sour, and there is no difference between the vinegar you bought.

To be clear, it's basically impossible to feel very much. This means that it is not sour, it means that the quality has been damaged, and it is impossible for you to change anything at home.

This will definitely not work, and the deployment needs conditions.

This is where you can pour some vinegar.

The home-brewed vinegar is no longer sour, which means that it has been left for too long, so don't want it.

Add some white vinegar to it. FYI.

If it is not acidic, it means that the redox reaction has been rejected, and if it has deteriorated, don't keep it, pour some good vinegar from the beginning.

You can mix vinegar essence, which can adjust the taste

Hello, you can use it together when you use it.

Vinegar is actually very cheap, why make your own vinegar, it is easy to produce microorganisms, which is unsafe.

The home-brewed vinegar is no longer sour, and does it taste like wine? It may have been left for a long time and fermented.

Home-brewed sour is not vinegar or sour, can you pour some vinegar and it will be sour? That's not how it works, is it?

Maybe it evaporated, or it didn't arrive.

Summary. Extended information on the pro: "When the water wine becomes sour, it becomes vinegar, which can be eaten as vinegar, but this vinegar is different from the vinegar we buy in the market:

1. The vinegar that water and wine turn into after it becomes sour is different from the vinegar we buy in the market. The vinegar we usually buy is acetic acid, and the ingredients are relatively pure. 2. After the water wine becomes sour, it not only contains acetic acid, but also lactic acid, citric acid and other organic acids caused by lactic acid bacteria, which is different from pure vinegar.

Extended information of the pro-can: "After the water wine becomes sour, it becomes vinegar, which can be eaten as vinegar, but this vinegar is different from the vinegar bought in our market: 1. The vinegar that becomes sour after the water and wine becomes sour is different from the stove Nasheng vinegar we buy in the market.

The vinegar we usually buy is acetic acid, and the ingredients are relatively pure. 2. After the water wine becomes sour, it not only contains acetic acid, but also lactic acid, citric acid and other organic acids caused by lactic acid bacteria, which are different from pure vinegar.

How to deal with vinegar.

Dear, the best solution is to continue to let it ferment into a jar of vinegar.

Dear, the alcohol has been fermented into acetic acid stupid loss, irreversible, unless you want to treat it as a chemical experiment, so it is impossible to drink it again. The best solution is to continue to ferment it into a jar of vinegar. When rice vinegar, you can give away a part of the remediation cost, large loss, low utilization rate.

Because it is contaminated with acetic acid bacteria, it must be boiled (good grade silver or high pressure) for sterilization, and the alcohol content volatilizes. The wine itself has a high acidity and can only be mixed with new wine. Neutralize with alkali, the taste is not good.

Summary. Hello, this question is up to me, it takes a little time to type, please be patient.

Hello, this question is up to me, it takes a little time to type, please be patient.

There are several reasons for the defeat of socks:1Acetic acid volatilization, after a long time, acetic acid volatilization, concentration decreases, and sour taste weakens; 2.

Oxidation reaction: acetic acid is oxidized by oxygen in the air to form acetaldehyde, and the sour taste is weakened; 3.Esterification reaction:

Acetic acid reacts with alcohols such as cooking wine to form esters, which have an aromatic taste, resulting in vinegar not becoming sour.

Naturally brewed vinegar contains minerals, silver, amino acids, organic acids, enzymes, etc., which are obtained from raw materials and long-term brewing, as well as the most important acetic acid, which is the reason why vinegar is sour. In order to accelerate production capacity and reduce production costs, some modern industries use alcohol to directly catalyze and accelerate oxidation into acetic acid, or directly dilute chemical acetic acid and add colorants to produce solutions containing acetic acid, although this type of vinegar is cheap, but lacks nutrients and has a pungent taste.

If the vinegar is placed for a long time, it is possible that the acetic acid concentration will increase due to the evaporation of the water, causing the vinegar to become sour.