2, open the vinegar tank, the original one by one persimmon has become a fiery red persimmon sauce soaked in vinegar. At this time there is a process to separate the vinegar and persimmon sauce, this process is called "filtering", there is usually a cylinder, the bottom of the cylinder body has a small mother's finger thick and thin holes, the washed straw from the small holes in the past, the cylinder outside the exposure of one or two straw head, and then the persimmon sauce poured into the vinegar will be slowly flowing out of the straw children. Of course, there are many ways to filter out the vinegar in today's conditions, but this is the most primitive and authentic practice, and I always feel that this practice ensures the authentic taste of persimmon vinegar in my hometown.
3, when the tank is opened, there will be a very sour smell out, and accompanied by very small flying insects, which is normal. Then take a wooden stick (pole surface battle is also good ah) the jar of persimmon sauce stirred evenly, add the whole persimmon sauce half the amount of pure water, and then stirred evenly and left overnight, the next morning you can filter vinegar. (Vinegar filtering is very slow, basically belongs to the drip out, be patient)
4, the first time the water filtering, and then add water to the tank, the amount is still half of the total amount of sauce, also left overnight after filtering vinegar.
5, the third time the acetic acidity will not be so high, but it can still be used, so it will be filtered again, add one-third of the total amount of water sauce, and then repeat the first two times, filtered out of the vinegar personally taste, if you think the flavor is good and can achieve the acidity you want, you can also filter the four, five times ...... , but we usually only filter the vinegar three times. But we usually only filter three times. After finishing, mix the vinegar made in the first, second and third times can be.