How to make vinegar from jujubes and how to make vinegar from jujubes

I will only say that liquid fermentation Vinegar brewing is divided into two processes, the first is the alcohol fermentation process, and the second is the acetic acid fermentation process. Beat the stuff to be brewed into juice, then add sugar, add Saccharomyces cerevisiae, which is the winemaking process, then add acetic yeast, which is aerated during the vinegar brewing process

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In recent years, jujube vinegar drinks have become very popular, mainly because jujube vinegar has the benefits of both jujube and vinegar, which is refreshing and delicious, can replenish qi and invigorate blood, beautify and nourish the skin, and has a strong bactericidal ability. Moreover, jujube vinegar is known as "blood vessel scavenger" and "gastrointestinal scavenger". The following will introduce you to how to make homemade jujube vinegar.

First of all, when screening red dates, deflated, small, cracked, and bad dates must be picked out, and the green source red date vinegar is carefully brewed by selecting Xinzheng's high-quality jujube as raw materials.

The second is the method of making jujube vinegar, which is not troublesome, but it takes some time, 1Preparation: Wash the dates, soak them in water for a day and a night, crush them after the dates are soaked, then add 10% Daqu, 15% gluten, 5% yeast, and finally put in about 3 times the water, mix these things well and put them in the tank, leaving a gap of about 20 cm at the mouth of the cylinder, sealing the mouth of the cylinder with paper, and pressing a lid on it.

2.Fermentation: In about a week or so, the fermentation of the dates is basically completed, and alcohol is produced.

At this time, you can remove the lid and expose the cylinder to the sun, noting that the cylinder mouth still needs to be sealed with paper at this time. Next, the jujube will continue to ferment, and under the action of acetic acid bacteria, the alcohol will gradually turn into acetic acid. The most suitable temperature for acetic acid bacteria to reproduce is 34 °C, and acetic acid fermentation can be completed in about 20 days at this temperature.

3.Finished product: After the acetic acid fermentation is completed, the light yellow new vinegar can be filtered, and every 100 kg of new vinegar needs to add 2 kg of salt and a little pepper liquid, and then stored for half a year to become fragrant and sour vinegar.

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Preparation materials: wild jujube: 500 grams, white vinegar: 700ml, rock sugar: 400 grams.

1. Wash the jujube with water, then drain the water for later use.

2. Prepare an appropriate amount of rock sugar, rock sugar can be adjusted according to personal taste, put more rock sugar if you like sweet, and put less rock sugar if you like sour.

3. Prepare a clean and waterless container, then repeat the container with a layer of acid, a layer of rock sugar for dates, and then pour in white vinegar.

4. Cover the lid and seal it for 15 days.

5. Done.