Mashing is the act of combining a mix of grains which is normally barley, with supplementary grains like sorghum, rye, corn, or wheat with water before heating the mixture during brewing and distilling. Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose, to create a malty liquid called wort.
In brewing, the two main methods of mashing are infusion mashing and decoction mashing. For infusion mashing, the grains are heated in one vessel, while for decoction mashing, a proportion of the grains are boiled and then returned to the mash before raising the temperature. Many breweries use infusion mashing, in which the mash is heated directly to go from rest temperature to rest temperature. Some infusion mashes attain temperature changes by adding hot water, and some breweries do single-step infusions, thus, carrying out only one rest before lautering. In decoction mashing, the boiling extracts more starches from the grains by breaking down the cell walls. It can be classified into three steps decoctions, depending on how many times some of the mash is drawn off to be boiled.
A decoction is a traditional method and is common in German and Central European breweries. It was used out of need, before the invention of thermometers allowed for simpler step mashing, but the practice is still in use for many traditional beers because of the unique malty flavor it lends to the end product. The boiling part of the grain results in Maillard reactions, which create melanoidins that form rich, malty flavors.
Usually, the mashing process pauses at certain temperatures (say 45–62–73 °C or 113–144–163 °F), and it takes place in a “mash tun” – which is an insulated brewing vessel with a false bottom.
Vinegar is a product of the fermentation of alcohol by bacteria to produce acetic acid. This acetic acid produced is what gives vinegar its sharp flavor, and it is also the ingredient that makes vinegar useful for household cleaning. You can use any alcohol for fermentation, but you should use ethanol to make vinegar you can drink and use in recipes. You can get ethanol from any number of the following sources: apple cider, wine, rice wine, fermented sugar cane, beer, honey and water, whiskey and water, or vegetable juice.
Vinegar is brewed from a two-step fermentation process. During the first fermentation process, alcohol is formed from yeast consuming sugars within fruits and grains. The yeast consumes the natural sugars in the produce and excretes alcohol. This is known as alcoholic fermentation.
To change alcohol into vinegar, oxygen, and a bacteria of the genus Acetobacter must be present for the second step of the fermentation process to occur-– it is called acetic fermentation. These bacteria are found in all organic product that contains sugar, such as fruits and plant roots. A combination of these bacteria and an anaerobic environment causes acetification and, thus, vinegar.
It takes about four to five weeks before mash is turned into vinegar.
The conditions for a stable vinegar are truly dependent on the first alcoholic fermentation process. The concentration of alcohol, or alcohol by volume (ABV), strongly affects the amount of acetic acid needed for the liquid not to spoil. An ABV of 5% will roughly convert to 4% acidity. A minimum of 4% acidity (the legal requirement) is required to hinder spoilage; 5% is a more reliable number (the standard). To calculate the number of grams of acetic acid per 100 ml of vinegar, titration is very important. For vinegar, such as wine and Balsamic Vinegar of Modena, they tend to be around 6%, a high range for food vinegar. For vinegar that is around 10% and more, they are mostly used for cleaning and weed killing, and they are very harmful to the human body when consumed or inhaled, thus leading to burning or respiratory problems.
You can make vinegar at home with an alcoholic beverage, such as wine, in an aerobic environment. When you add a mother or an unpasteurized vinegar, it begins the acetification process. A breathable material, such as cheesecloth or a towel, is often secured over the container of wine to allow for oxygen while preventing bugs and other bacteria from interfering with the process. You will keep the liquid in the dark, fairly warm environment (77 degrees Fahrenheit), untouched. For months, the Acetobacteraceae metabolizes alcohol into acetic acid, and over time, the harshness decreases, thereby producing an all-around mellow-flavored vinegar.
To make vinegar using the first step of fermentation called alcoholic fermentation, follow these steps.
- Wash and clean the fruit you intend to use before you mash to a pulp.
- Pour 1/3 volume of water.
- Add turbo yeast to specification per liter.
- Add pectinase to break down the fruit structure.
- Add sugar in two installments: 1/3 on day one and 2/3 on day seven.
- Calculate ABV to a desired 7%.
- If a higher ABV has been attained, dilute to 7%.
For the second step of fermentation, called acetification, follow these steps.
- Strain the mash.
- Heat the liquid to kill yeasts.
- Cool and back slop with 20% unpasteurized vinegar or a mother of vinegar.
- Cover the container with a cheesecloth.
- Leave it for two to three months until the flavor has mellowed.
- Test titration to achieve a minimum of 4% acidity.
- Strain again before you bottle and store it.
Ensure you shake the mash often to prevent any unwanted bacteria from growing and taking hold, and also use a fermentation lock to release gas.
You can also measure the sugar level every day to observe the sugar level decreasing as the yeasts consume them, thus converting them to alcohol. Once a minimum of 7% ABV is achieved, the mash should be strained and heated to 70 degrees celsius. The heating will kill any yeast that is left in the mash and any bacteria present. Unpasteurized vinegar is then added at 20% volume to acetification to take place.
After about two to three months later, a well-rounded vinegar with a mellow, aromatic fruit flavor and a bright and considerate acidity level was produced. All the vinegar is then poured out, thus, leaving any residual sediment at the bottom of the vessel; this residual sediment is then strained through cheesecloth and properly stored.
Conclusion
Vinegar is a product of the fermentation of alcohol by bacteria to produce acetic acid. Before mash is turned into vinegar, it takes about four to five weeks, and sometimes it could even take longer.
Ensure you allow your vinegar to be fully brewed before consuming it. Let it undergo the right fermentation process.