Persimmon vinegar production method
Remove the ripe fresh persimmon and wash it in clean water, put it in a dust-free, pollution-free environment and dry it. Then take the sanitary gloves and gently remove the persimmon. Then it is disinfected. When the cylinder and the bamboo basket are sterilized, they are flushed with boiling water. After the cylinders and bamboo baskets are sterilized and dried, they are lined with 1-2 layers of cotton yarn on the bottom of the bamboo baskets, and then a layer of plastic cloth is placed around the bamboo baskets. The material can be fed, and the cotton yarn is used after the materials are finished. Above, finally cover the entire cylinder with a dust cover. Place it in a place free of pollution and mosquitoes. After 1-2 months of natural fermentation, the persimmon water poured out of the jar is the persimmon vinegar liquid. Do not move it within two months. When sour vinegar is emitted, take the bamboo skewer and take a look at the inside of the jar. There is a layer of milky white translucent material (vinegar clothing) on ​​the top of the persimmon water. If it proves successful, it is a preliminary fermentation. But not too acidic and sweet. The color is as transparent as red wine. Use wooden or plastic spoons to infuse the persimmon vinegar into the disinfected bottle, seal it, and dig a pit below 1 meter in the shade. This is the late fermentation, with the use of digging. Old vinegar made with this method can be stored for several years. electronic thermometer,thermometers electronic digital,non contact thermometer Shenzhen Urion Technology Co., Ltd. , https://www.urionhealth.com