The principle of making vinegar is to add acetic acid fermentation liquid containing Acetobacter to alcohol, so that the alcohol is gradually converted into acetic acid. Choose appropriate alcohol as raw material, such as rice wine, fruit wine, beer, etc. Put the alcohol into the fermentation barrel and add an appropriate amount of acetic acid fermentation liquid. This liquid contains acetic acid bacteria, which can convert alcohol into acetic acid under appropriate conditions.

Then you need to ensure that the fermentation barrel is sealed and the temperature is maintained between 20-30°C, which can promote the growth of bacteria and the acidification reaction. During the fermentation process, the fermentation barrel needs to be stirred or gently shaken regularly to ensure that the acidification reaction proceeds evenly, and at the same time, it helps oxygen enter the fermentation liquid to promote the growth and reproduction of bacteria. The fermentation time is generally 1-2 months. When the taste of the fermentation liquid becomes sour and the acetic acid content reaches more than 5%, the fermentation can be stopped.

Things to note when buying vinegar

1. Variety: Choose the vinegar variety that meets your needs, such as rice vinegar, mature vinegar, fruit vinegar, acetic acid, etc. Different varieties of vinegar have different tastes and uses.

2. Color: Choose vinegar that is transparent, bright, uniform in color, no turbidity, and no precipitation.

3. Smell: Smell the smell of vinegar. It should have a fresh fragrance without any peculiar smell or sour smell.

4. Acidity: Choose vinegar with moderate acidity according to your taste and needs. It is not advisable to choose vinegar that is too sour or too sweet.

5. Grade: Choose high-quality, high-grade vinegar. It is not advisable to choose low-price, low-quality vinegar to ensure the quality and taste of the vinegar.