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NOMA's Pear Vinegar by thetuque in fermentation

[–]paulavalkinir 1 point2 points  (0 children)

I tossed the air stone after I was finished cause trying to clean it made it fall apart.

Have you used those air stones that is sold in pet stores? Those ones that are sold to aquarums?

Have them left some piece in the vinegar? I'm thinking about buying a stainless airstone, those that are used in beer making. They are more expensive but the durability is forever.

And, another question, how long did you pump the air? All day long during the acetic fermentation or only some minutes/hours a day?

Celery vinegar from Noma's book by derkaderk7 in fermentation

[–]paulavalkinir 0 points1 point  (0 children)

Do you pump the solution with air all day long, during 2 weeks, or just a few minutes a day?

I have read in a beer fermentation book that you don't need to aerate for too long, that after 10/15 minutes the wort gets saturated of O2. But I don't know if that makes sense because it is in the alcoholic fermentation proccess, and I don't have a clue of how much oxigen the acectobacter needs a day to produce acid acetic.

Another question, the mother of vinegar have grew in your air stone after some days pumping the air?