Decreasing volume of Vinegar
Top answer
From the KNF library
The library does not explain the volume loss. It says nothing about evaporation, ethanol or otherwise.
It does cover the method. Cho's banana vinegar uses a breathable lid and takes 3 to 6 months. (Cho's Solutions, p. 8) Drake's teaching is that air turns alcohol to vinegar, and alcohol only stays alcohol if sealed airtight. (Office Hours Ep. 17, 30:20) Master Cho's method is the same: leave it exposed so acetic acid bacteria turn it into vinegar. (Office Hours Ep. 66, 1:02:09)
The timelines differ across sources. The student manual says 3 months at room temperature. (Student's Manual, Basic Course, p. 40) A kombucha SCOBY start finishes in about two months, depending on temperature. (Office Hours Ep. 37, 8:08) At five months, your jar is inside the 3 to 6 month range. (Cho's Solutions, p. 8)
To speed a slow batch, Drake recommends adding a splash of living vinegar or a mother from an existing vinegar. (Cho's Solutions, p. 8)
Sources
- 8:08 Office Hours Ep. 37 (Jul 2022) — New KNF Vocabulary, Seawater Ratios, Sandy Soil Fixes · “the SCOBY just kickstarts the bacteria and yeast colony; it finishes in about two months depending on temperature”
- 30:20 Office Hours Ep. 17 (Feb 2022) — Biochar Activation, Fish for FAA, and Fruit Sweetness Formula · “leave wine exposed to air and it will turn to vinegar; alcohol only stays alcohol if sealed airtight.”
- 1:02:09 Office Hours Ep. 66 (Feb 2023) — Brown Rice Vinegar Cleanser, Moldy Vinegar Fix, Latvia KNF Delivery · “Make rice wine, then leave it exposed so acetic acid bacteria turn it into vinegar over time.”
- p. 40 Student's Manual, Basic Course · “Let sit at room temperature for 3 months and you will have vinegar.”
- p. 8 Cho's Solutions · “Breathable Lid • Keep in cool place out of direct sunlight • Takes 3-6 months • Speed up the process by adding a splash of living vinegar”
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