ISBN 10: 1943015023 / ISBN 13: 9781943015023
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Inhaltsangabe: Vinegar making is a very ancient craft. Mankind first harnessed the creation of vinegar, along with its preservative and medicinal qualities, more than ten thousand years ago. Nowadays, however, most guides to making your own vinegar are limited to allowing wine to ferment on its own, often with less-than-stellar results. Truly high-quality vinegar production is an art and science in itself. Austrian distillers Helge Schmickl and Bettina Malle use their experience and scientific background to provide special insight into the creation of artisanal vinegars.

Translated into English for the first time, this guide offers tips on vinegar fermentation, distillation, and infusion. Schmickl and Malle instruct readers on the three processes commonly used to make vinegar - generator, surface, and submerged - as well as the ideal equipment for both the casual beginner and small-scale producer. Schmickl and Malle's meticulous experimentation has uncovered the optimal conditions for creating high-quality vinegar using every imaginable starter material, from wines to fruits to herbs. Readers will also learn recipes for using their vinegar in cooking, cleaning, and healthy living.

Detailed, step-by-step instructions for over a hundred recipes illuminate this fascinating process for beginners, and even experienced vinegar crafters are bound to refine their techniques.

From the Inside Flap:

  1. Historical Background
  2. Fundamentals
    • WHAT IS VINEGAR?
      Characteristics of a good vinegar
    • CHEMICAL PROCESSES
      How does vinegar form?: Synthetic production, Microbiological Production (Step 1: Alcoholic Fermentation, Step 2: Acetic Fermentation)
      Vinegar bacteria
      Thermal balance
    • TYPES OF VINEGAR
      Fermented vinegar: Wine vinegar, Fruit vinegar, White vinegar (distilled vinegar, brandy/spirit vinegar), Malt vinegar, Beer vinegar, Cider vinegar, Pickling vinegar, Potato vinegar, Raisin vinegar, Whey vinegar, Rice vinegar, Honey vinegar, Pomace vinegar, Balsamic vinegar
      Infused vinegar: Aromatic and spice vinegar, Fruit vinegar
      Minimum acidity
  3. Microbiological Vinegar Production Processes
    • SURFACE PROCESSES
      Orleans process, Pasteur process
    • GENERATOR PROCESSES
      Rolling generators, Rotating generators, Boerhaave process, Schüzenbach's quick vinegar process (German process), Circulating or trickling generator (Frings generator)
    • SUBMERGED PROCESSES, FRINGS ACETATOR
  4. Making your own vinegar
    • ALCOHOLIC FERMENTATION - PREPARATION OF THE MASH
      Types of fruit and starchy products; Treatment of the fruit; Fermenting container; Traditional cider and fruit mashes; Conventional mashes; High-grade mashes, concentrating the mash, adding sugar to the mash; Starch mashes; Checking the progress of the fermentation; End of fermentation; Fermentation problems; Filtration; Storage; Using finished wine, fruit wine, mead, cider, perry, beer, distillate
    • VINEGAR FERMENTATION
      Traditional method
      Simple vinegar fermentation: Equipment, Alcohol, Acidity, Vinegar bacteria, Fermentation temperature, Fermentation progress and further treatment, Produce more vinegar, Summary
      Improved surface process: Ratio of alcohol content to acidity, total concentration; Mineral nutrients; Acid-proof materials; Equipment and preparation (Airflow, Water bath or heat mat, Active vinegar culture - mother of vinegar, Pasteurizing); Instructions for the improved surface process
      Generator process: Advantages of the generator process, Basic assembly of the apparatus, Making the apparatus yourself, Schmickl vinegar generator, Vinegar generator - A brief user guide, Detailed instructions for the generator process (Pretreatment of the packing material, Starting the process, Spray schedule, Fermentation progress, Produce more vinegar or increase the total concentration)
      Reactivating, multiplying, and storing vinegar cultures: Surface processes: Reactivation and multiplying (Living vinegar; Store-bought vinegar culture; Gelatinous mother of vinegar; Thaw frozen living vinegar; Active packing material from a generator; Store-bought, unpasteurized vinegar), Storage of active vinegar (Bottle the living vinegar, Mothers of vinegar, Freeze);  Generator processes: Reactivation and multiplying (Frozen or fresh active packing material, Create more active packing material, Adding living vinegar to the generator), Storage of active packing material
      Problems, contamination, unwanted smells, and pests during fermentation: Fermentation problems, Fungal contamination, Unwanted smells, Animal pests (Vinegar eels, Small fruit flies - vinegar flies, Vinegar mites), Alcohol issues (Causes and remedies), Overoxidation, Slime accumulation
  5. Chemical Analysis
    • DETERMINING ACETIC ACID CONTENT
      Titration with a burette: Necessary equipment, Titration instructions, Taking readings from the burette
      Acidometer cylinder and 2/15 N blue caustic solution
      Hydrometer for vinegar
    • DETERMINING ALCOHOL CONTENT
      Alcohol content of a distillate: Hydrometer, alcoholometer; Refractometer; Pycnometry
      Alcohol content in the mash and in the vinegar: Vaporimeter, Vinometer, Ebullioscope, Alcohol measurement with a hydrometer for vinegar (Instruction, Calculation), Frings-Alkograph, Alcohol measurement with the Rebelein method, Photometric alcohol measurement, Alcohol measurement with IR-Spectrometer, Alcocontrol measuring system, Alcohol measurement with the Schmickl method (Alcohol content calculation without previous titration - wine, mashes, liqueurs; Alcohol content calculation with previous titration - vinegar), Comparison of the various measurement methods
      Relative density measurements
  6. Further treatment
    Filtration; Storage; Fining; Carbon treatment; Bottling; Pasteurizing; Dyeing, preserving
  7. Recipes
    • FERMENTED VINEGAR
      Apple vinegar, Apricot vinegar, Banana vinegar, Beer vinegar, Blackberry vinegar, Bullace plum vinegar, Cereal vinegar, Cherry vinegar, Cider vinegar, Currant vinegar, Elderberry vinegar, Fig vinegar, Honey (mead) vinegar, Juniper berry vinegar, Malt vinegar, Mango vinegar, Medlar vinegar, Mirabelle plum vinegar, Molasses vinegar, Nut vinegar, Peach vinegar, Pear vinegar (perry vinegar), Pineapple vinegar, Plum vinegar, Pomace vinegar, Pomegranate vinegar, Potato vinegar, Prune Plum vinegar, Quince vinegar, Raisin vinegar, Raspberry vinegar, Rice vinegar, Rose hip vinegar, Rowanberry vinegar, Sloe vinegar, Strawberry vinegar, Sugar beet/sugarcane vinegar, Vegetable vinegar, Vegetable vinegar, Whey vinegar, Wine vinegar, Zibartes
    • FERMENTED VINEGAR WITH AROMATIC PACKING MATERIAL
      General instructions
      Specific instructions: Cinnamon; Citrus fruits: Grapefruit, oranges, lemons, limes, etc.; Coffee; Coniferous wood: Fir, spruce, Swiss pine, etc.; Dried fruits, nuts, pumpkin seeds; Fruit, fresh: Berries, fruits with cores or pits; Herbs, hay flowers; Juniper berries; Roots; Wood: Beechwood, oak, etc.
      Case studies: Apricots, Beechwood shavings, Beer, Cider, Cranberries, Damsons, Figs, Grape juice, Herbs, Juniper berries, Lemon peels, Lemongrass, Orange peels, Orange/lemon wine, Pears, Plum wine, Prunes, Raisins, Sloe, Swiss pine cones, Swiss pine shoots, Walnut, Walnuts and Raisins, Whisky (Single Malt), Wine (Retsina, Uhudler, Vitiano Umbria)
    • BALSAMIC VINEGAR
      Balsamic vinegar from concentrated fruit juice, Balsamic vinegar from a high-grade mash
    • INFUSED VINEGAR
      Herb vinegar: Basil, Borage, Chervil, Chives, Cilantro, Dill, Fennel, Hyssop, Juniper, Lavender, Lemon balm, Lemongrass, Lovage, Marjoram, Mint, Nasturtium, Oregano, Parsley, Pimpinella, Ramson (Wild Garlic), Rosemary, Sage, Savory, Tarragon, Thyme
      Spice and aromatic vinegars: Caraway, Chilies, Cloves, Cinnamon, Dried fruits (e.g., apricots, figs, plums, raisins), Elderflowers, Garlic, Ginger, Honey, Horseradish, Hot peppers, Lemons, Mustard seeds, Nuts, Onions, Oranges, Peppercorns, Peppers, Roses, Spruce tips, Swiss pine, Violets
      Aromatic fruit vinegar: Apples, Apricots, Blackberries, Blueberries, Cherries, Cranberries, Currants, Figs, Lingonberries, Pears, Plums - Mirabelle plums - Sloes, Quinces, Raspberries, Rose hip, Strawberries
    • MIXTURES
      Essential oils
  8. Uses
    • COOKING
      Aperitif, Cordial
      Salads
      Appetizers: Poached Eggs, Roasted Asparagus
      Soup: Cold Vegetable Soup, Pumpkin Soup
      Entrees: Goulash, Sweet and Sour Chicken
      Spreads: Apple Spread, Tuna Spread
      Desserts: Strudel Dough for Apple, Curd Cheese, and Meat Swirl Strudel; Syrup for Vanilla Ice Cream Sundae
      Mustard
      Pickling: Pickled Gherkin
    • IN THE HOUSEHOLD
      Household Disinfectant, Surgery disinfectant, Air Freshener and Odor Removal, Weed Killer, Stain Removal, Descaler, Mold Removal, Cleaning Agent
    • MEDICINE
      Wart Removal, Corns, Weight Loss, Vinegar Poultices for Fevers, Hemorrhoids, Varicose Veins, Classic Morning Tonic, Constipation, Bruises and Insect Bites, Hangovers, Hiccups, The Common Cold
    • COSMETICS
      Hair Tonic, Steam Inhalation, Facial Astringent, Exfoliating Scrub, Skin Blemishes, Foot Bath, Bath Additive
  9. Legal Status
    Germany, Austria, Switzerland, United Kingdom, United States, Canada, Australia & New Zealand

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