Winegrowers Supplies    - Equipment for producing high quality vinegar - from cider or wine

Submerged vinegar fermenters:-

The most modern technology (direct ventilation), producing the best quality within a few days.

The production process is extremely simple and fully automatic.
With this process the alcoholic liquid becomes acidic - by the effect of special vinegar bacteria.

Very clean fermentation (oxidation) in the shortest time, with good aroma retention.
Stainless steel tank, electrical heating, with electronic control, low energy consumption.
With controllable turning and controllable aeration.
Optional electronic regulated cooling.

     a photo of a larger model.

      20 litres,  4,780 Euros
    120 litres, 12,950 Euros
    250 litres, 16,235 Euros
    500 litres, 19,500 Euros

    600 litres FAST, 31,500 Euros
  1000 litres FAST, 47,000 Euros


Laboratory apparatus for testing the acidity, 259 Euros


    Malligand, chrome-plated, 575 Euros
Based on the boiling point of the liquid, from 0 to 300 metres above sea level.

Refractometer to measure the sugar content, 59 Euros

Notes on the procedure:-

It's necessary for the starter liquid to have an alcohol content.
It's important to monitor, starting from the beginning, the amounts of sugar alcohol acetic acid.
If there isn't any sugar at the beginning, the quantity of alcohol and acetic acid in consequence will not be very high.

To start up the system initially, some special vinegar bacteria have to be added. We can supply the bacteria on request.

Prices shown are exclusive of Vat.
Delivery will need to be charged at cost.