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General information about the work with the LABU Essig
How is vinegar made? Fresh fruits must be crushed and pressed, or fermented and pressed after fermentation. The young and fruityful wine must be cleared from the yeast. This could be arranged by sitting down, or with a filter. Then the alcohol should be known. 1 % vol of alcohol makes around 1 % acetic acid. This wine can be given into the machine and added with vinegar bacteria, which will be delivered with the vinegar machine. For the cooler water with a temperature of not more than 20 °C (68 °F) is needed. Then, within a week the first batch will be ready. When all the alcohol is fermented to vinegar you should control the acetic acid by titration. The half of the machine will be taken out and refilled with new wine. The starting alcohol should not be over 8 % vol. Then the machine works very continous and you have only to control the acetic acid every day. The fresh vinegar could be stored at wooden barrels or plastic tanks or directly filled into bottles. If you wish more information please contact us
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The vinegar machine "LABU" is used in more than 10 countries
from more than 70 vinegar makers. The vinegar making process is an easy
production, but it requires cleanness and best quality of the wine, which
is made to vinegar.
