r/vinegar • u/elriba • 12d ago
Balsamic-like vinegar with another fruit. How to start vinegar production?
As you may know, balsamic vinegar's first step is to reduce grape must by heating it for hours to about 35-60 °Brix. At this point the reduced must is subject to alcoholic fermentation. When the must has reached 5-7% alcohol by volume, the process of vinegar production with acetic acid bacteria (AAB) is started.
My questions is, how can I determine if my must has reached 5-7% ABV? I do have an alcohol refrectometer, but I understand these really only work with spirits. How can I do this?
I want to use other fruits to make balsamic-type vinegars. For example, using apple cider or pineapple juice. Reducing the cider or juice until it reaches about 30°Brix and then start the process.
1
u/bkubicek 12d ago
It's even more complex. You have in the alcoholic fermentation 3 components: sugar, alcohol, solids. You have one measurement device that only gives one value. But, 3 variables. So, wont work directly. However, one often assume that solids are Constant (false due to yeast fallout). For most/wine 3- 5 öchsle initial solids is common, iirc. Than for alcohol and sugar, you need to assume that the used sugar is transferred to alcohol. There exist some beer brewing websites that give that data tables. However they are 2d as the initial sugar value is required.
Another option is to use a second measurement principle: e.g. density and refractive index. However it's also super complex.
In reality, infrared raman spectroscopy is used. But in austria, government facilities for this are not calibrated towards fruits nor vinegar.
But behold, there is a simple solution. Deep freezing. Take a calculated fraction of the most, freeze it before total alcohol fermentation of the rest. The mix it thereafter. That way you can control it. And you can even filter away the yeast particles before vinegar fermentation.
This Idea is stolen from Met, where after full fermentation raw honey is added to calibrate sweetness.