For commercial use
- Insulated container with level indicator
- Thermometer
- Stainless steel circulation pump
- Gentle heating by heating element with thermostat (600W)
- 2 plastic baskets for granules
- Fermentation bung with wadding filling for air access
- Chassis
This is how it works:
- Vinegar mother is added to the fruit wine
- The mixture is heated to approx. 30 degrees Celsius
- A timer controls the pump and ensures that the mixture is pumped over regularly
- After approx. 2-3 weeks, the vinegar is ready.
Application of the "Fesselverfahrens":
The discharge is done by sprinkling on organic material (beech wood chips or clay granules), which is located in a basket underneath the lid. This increases the effectiveness and within a few days the production of high quality vinegar is possible.
