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
Ebulliometer:Malligand, chrome-plated, 575 Euros
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 usually will need to be charged at cost.