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Vinegar Fermentation

Nathan_E_Brand_39455

When making vinegar If I were to clarify celery or other juice using pectinase enzymes, would Acetic Acid Bacteria still kick in, or are pectins necessary for fermentation?

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grant

Pectin does not contribute anything when fermenting as far as I know. You simply need sugars and oxygen present.

Nathan_E_Brand_39455

Thanks Grant-on a related note, can you recommend a cheap source of lab grade ethanol, as well as other lab supplies such as Pyrex flasks, etc.

grant

Well, I get whatever I can find through amazon sellers just because we break things all the time regardless of cost. As for ethanol, Sigma Aldrech is the best. You might have to have a permit depending on the strength though and they make you set up an account no matter what. Otheriwse you can easily make your own up to 94% ABV.

Nathan_E_Brand_39455

Thanks. More questions: I'm looking at this Nordic Food Lab recipe:

Mushroom vinegar

1. Put frozen whole, washed button mushrooms into oven at 200°C

3. Roast until dark through ‘toasting’, removing and keep liquid as it collects

5. Fill a pressure cooker with roasted mushrooms, liquid collected, and water

6. Pressure cook for 60 mins @ 15psi

8. Cool and strain, squeezing the mushrooms well.

9. For 95g of mushroom stock add 6g ethanol and 30g unpasteurised apple vinegar.

10. Leave in a wide mouthed jar to acidify. Unfortunately it is not possible to use the bubbler system for this recipe as it creates a large amount of foam.

And I'm wondering a) what the pressure cooking is doing, and b) how I can replicate results without one. Thanks!

Matt_67991

That looks like it is making a roasted mushroom stock. You could just simmer them in a regular pot for a longer period of time.

Nathan_E_Brand_39455

Cool thanks Henri!