本帖最后由 风铃天使-释演凤 于 2012-9-10 18:58 编辑
水果醋,长期喝对身体很好,但是超市里卖的水果醋防腐剂啊,色素啊,各种添加剂怕怕,于是,今年酿了300斤葡萄酒,分离出来的葡萄皮渣就被我拿来酿醋了,自己动手,丰衣足食啊.
葡萄皮渣一盆,加4盆的凉开水,加两瓶千禾牌的糯米醋,因为要醋做引子才好酿的,醋菌要在30度左右才活动剧烈,于是做醋必须加温,我买的不锈钢热带鱼加热棒,温度定在31度,直接丢醋坛子里加温,刚好.
![](http://www.hbjsjdq.com/data/attachment/album/201209/10/185258eeawvea2ebjemvtt.jpg)
因为醋是酸性的,所以特意买的不锈钢加热棒.
![](http://www.hbjsjdq.com/data/attachment/album/201209/10/185303giiimvzjbgjkmk2i.jpg)
温度计,要密切观察醋缸温度的变化.
![](http://www.hbjsjdq.com/data/attachment/album/201209/10/185307mmw72r57znwiz5vm.jpg)
发酵了7天,面上起菌膜了,等两天就可以分离.
![](http://www.hbjsjdq.com/data/attachment/album/201209/10/185310lszdhmoygy2shg6s.jpg)
自己做的简易皮渣分离器,用烙铁在饮料瓶上扎的孔,醋流进去皮渣就挡在瓶外面了.
![](http://www.hbjsjdq.com/data/attachment/album/201209/10/185313aus9c29m0vzhbh6o.jpg)
用虹吸原理醋自动流出来,不用人忙前忙后的分离,很轻松.
![](http://www.hbjsjdq.com/data/attachment/album/201209/10/185314h0hzbgfrrhghob21.jpg)
分离出来的醋要煮,看高温时面上浮起的全是细菌尸体堆成的泡沫,好吓人.
![](http://www.hbjsjdq.com/data/attachment/album/201209/10/185318ycvcryykkwrylykv.jpg)
煮开了尸体全沉底看不到了.多余的酒精也挥发掉了.
![](http://www.hbjsjdq.com/data/attachment/album/201209/10/185320ruu9sh5ogn5nfaze.jpg)
煮好的醋,用风扇吹凉好装瓶陈酿.
![](http://www.hbjsjdq.com/data/attachment/album/201209/10/18532749vmj4bcatj3jdaz.jpg)
醋倒完后盆里剩的渣就是先那堆白色泡沫.
![](http://www.hbjsjdq.com/data/attachment/album/201209/10/185331dyifg5gniyfaazpp.jpg)
装醋的双耳瓶用臭氧消毒杀菌.
![](http://www.hbjsjdq.com/data/attachment/album/201209/10/185335a5anh6ysd6s885aa.jpg)
葡萄醋装瓶密封陈酿,放三个月才开始喝,醋放的时间越久越香哦.
![](http://www.hbjsjdq.com/data/attachment/album/201209/10/185340lu2ffk2t0juoyuff.jpg)
做了葡萄酒,又做葡萄醋,剩下的皮渣又加红糖和水做环保酵素,哈哈,榨干葡萄的最后一点骨油.
![](http://www.hbjsjdq.com/data/attachment/album/201209/10/185401mfy1f6f9fq1a67f9.jpg)
葡萄籽也是很好的东西,别浪费了,晒干打成粉做胶囊吃.
大家可以百度一下,葡萄籽的功效,所以,以后葡萄籽都别丢了哦. |