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Author: Subject: Making vinagar from alcohol (wine)
symboom
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[*] posted on 17-11-2020 at 12:15
Making vinagar from alcohol (wine)


Here is an interesting video about vinagar and the history

https://youtu.be/pO-L9mo06CQ


[Edited on 17-11-2020 by symboom]

[Edited on 18-11-2020 by symboom]




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karlos³
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[*] posted on 17-11-2020 at 13:31


I learned more about coffee actually from his advertisements :P
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symboom
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[*] posted on 18-11-2020 at 05:54


Sorry about that I know that part was annoying
It shows taking wine and adding the percipitated of mother of vinagar to form jelly like bacteria that can be used to form more vinagar.

Also a side note about the structure that the vinagar bacteria form how can the bacteria be removed without damaging the structure. how can another bacteria added to the structure.

Seems like a homemade like agar could be made

Mother of vinegar is a substance composed of a form of cellulose and acetic acid bacteria that develops on fermenting alcoholic liquids, which turns alcohol into acetic acid with the help of oxygen from the air.

[Edited on 18-11-2020 by symboom]
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[*] posted on 18-11-2020 at 07:14


Once you have a mother of vinegar you can isolate single bacterial colonies on an agar plate indeed, just by transferring some of the mother to plate. Don't bother getting the bacteria out of the matrix.
You can use plain LB plates as Acetobacter spp. grow happily on sugar, or add some ethanol to the plates to aid the selection.

You should use sterilized ethanol solution to obtain the mother first, as yeast from the sugar fermentation also grow on the agar plates. Maybe use some turbid vinegar to inoculate the ethanol with.

Edit: selective medium for Acetobacter:
Quote:
ABS, the novel culture medium, was formulated after preliminary optimization study (patent pending) as follows. D-(+) Glucose 50 g (Sigma, St. Louis, MO, USA), yeast extract 10 g (Sigma), bromophenol blue 20 mg (Sigma), and bacteriological agar 20 g (Oxoid, Basingstoke, Hampshire, UK) were dissolved in 1 L of distilled water and autoclaved at 121 °C for 15 min. After cooling in a water bath at 50 °C, 1 mL of glacial acetic acid (Junsei, Tokyo, Japan), 50 mL of pure ethanol (Merck, Darmstadt, Germany), and 5000 U of penicillin dissolved in distilled water were added to the medium. After thorough mixing, 20mL of the medium was poured into each petridish.


You can leave the penicillin and bromophenol out if you don't have them, the medium should still be pretty selective without them. Instead of glucose you can use sucrose.

[Edited on 18-11-2020 by Tsjerk]
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[*] posted on 4-12-2020 at 15:44


My Ex had an opened bottle of Merlot on top of her refrigerator, eventually it "turned".

Most delicious Vinegar, I ever tasted in my life. No solids or gels, present.

Never been able to perform the trick again. The wine just won't turn.

I suspect Sulfites, present in some wines, are killing the deal.

My windfall apples on the other-hand, have no trouble whatsoever, in fermenting to vinegar.

In no time at all, the stench in my yard becomes overbearing.

Apples must host the right kinds of bacteria.

Much like Sourdough starter. The proper spores seem to be present in Rye flour. Just mix water and Rye flour.

Keep it warm, and after a bit, it starts to ferment. Bingo! Sourdough starter.
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