What You Need to Know
Acetobacter xylinum oxidizes ethanol to acetic acid while Brettanomyces spp. produce gluconic acid, creating a self-regulating pH environment between 2.5-3.5.
Allows for consistent flavor development and reduces batch-to-batch variability while maintaining microbial diversity in the culture.
Key Parameters
Temperature
20°C
15°C - 25°C
Time
10 days
7 days - 14 days
Equipment
Large glass jar or containerCheesecloth or breathable clothRubber bandThermometerLong-handled spoon
Steps
- 1.
Jun variant (Tibetan monasteries): Adapts process for honey substrate
- 2.
Booch vinegar (Zero-waste kitchens): Extended continuous cycle (>60 days)