Cookie preferences
This website uses cookies, which are necessary for the technical operation of the website and are always set. Other cookies, which increase the comfort when using this website, are used for direct advertising or to facilitate interaction with other websites and social networks, are only set with your consent.
Configuration
Technically required
These cookies are necessary for the basic functions of the shop.
"Allow all cookies" cookie
"Decline all cookies" cookie
CSRF token
Cookie preferences
Currency change
Customer recognition
Customer-specific caching
Individual prices
Selected shop
Session
Comfort functions
These cookies are used to make the shopping experience even more appealing, for example for the recognition of the visitor.
Note
Statistics & Tracking
Affiliate program
Track device being used
Vinegar mother 100ml

- Order number: 030020
125 ml for vinegar preparation (5 - 30 l vinegar). Starter culture for the production of... more
Product information "Vinegar mother 100ml"
125 ml for vinegar preparation (5 - 30 l vinegar).
Starter culture for the production of vinegar in the home. Starting product wine (for wine vinegar), fermented apple must (for apple cider vinegar), or fermented fruit wine for fruit vinegar (eg: raspberry vinegar). The acetic bacteria that enter the wine convert the alcohol into acetic acid. Special cultures available!
Related links to "Vinegar mother 100ml"
Available downloads:
Our comment on "Vinegar mother 100ml"
MÖGLICHE FEHLERQUELLEN: Wein hat zuviel Schwefel – Schwefel tötet die Essig-Bakterien; Temperatur; zuwenig Oberfläche, daher zuwenig Sauerstoffzufuhr; zu schnelles Zugiessen von Wein - die Bakterien erleben einen Alkoholschock; Essig-Mutter, die Zellulose gebildet hat, schwimmt an der Oberfläche und bildet Schimmel; fertiger Essig hat noch immer den „Nagellackentferner“-Geruch (dieser Essig darf nicht eingenommen werden, da gesundheitsschädlich und kulinarisch abzulehnen)
Viewed