Fermentation to acetic acid?

Question

How much time is needed for the fermentation to acetic acid production cycle, and the conversion of apple vinegar in a sealed container incubated at 37 °C? Should be in the fully closed?What is right yeast?I do it with powder, grated apple in a plastic soda bottle and I add a few peas and a slice of bread. I am waiting for make that. If you have a better idea on what to do to get a good apple cider vinegar produce in my own house.

Answer 1

How much time is needed for the fermentation to acetic acid production cycle: at least 3 days for home setups, probably more like a week (not sure).

Don't seal the container, acetic acid fermentation requires oxygen. Your microbes will die without oxygen. Also, you are going to have CO₂ buildup and the top will eventually pop off.

Alcoholic fermentation (make apple cider)

1. Grated apples + sugar (optional) + water
2. Add baker’s yeast or wine yeast
3. Seal loosely (cloth cover)
4. Let ferment for 5–10 days until bubbling stops

Acetic acid fermentation (convert to vinegar)

1. Transfer the cider to a wide-mouth jar
2. Cover with cheesecloth to allow oxygen in, keep bugs out
3. Leave at 30°C for 3–4 weeks
4. Stir occasionally for better oxygen exposure
5. Wait until it smells like vinegar and pH drops (you can test with pH strips: <3.5 = vinegar)