Conditioning and correcting the must

Before beginning the correction process of the must, we must measure the amount of pulp obtained (65 liters in this case) and put it in the fermentation barrel. Then you will need to add in the necessary ingredients to correct the must, which consists of controlling the amount of sugar and acidity. The process initiates with diluting the pulp in boiled cold water, which diminishes the amount of sugar and acidity and even sometimes corrects it. We will explain the required corrections in the elaboration of banana vinegar.

Add 2 liters of boiled cold water per each liter of pulp. Or in this case, 65 liters of pulp = 130 liters of water.

Diluting diminishes the sugar concentration in the fruit. You must add 120 grams of sugar per each liter of diluted must. Or in this case, 195 liters of must = 23,50 kilograms of sugar approximately.

Finally add ½ teaspoon of citric acid per each 10 liters of diluted must. Or in this case, 195 liters of must = 50 grams of citric acid approximately.

Now that we have corrected the must, the fermentation process can begin.

 

Desserts Recipes Conditioning and correcting the must Alcoholic Fermentation Uncovering and conditioning of the alcoholic must Acetic Fermentation Recommendation for the elaboration of vinegar with other fruits