Make vinegar from mead and learn the secrets of a master vinegar-maker. Use it in your dishes, cocktails, served over ice cream or with desserts.
Honey Vinegar Production Training
Original price was: €347.00.€199.00Current price is: €199.00.
Description
Training to become a master in the art of making honey vinegar.
In this course on vinegar made from mead, you will learn the secrets of a master vinegar maker.
Gastronomic vinegar - develop a business with a future!
A connoisseur's market, top-of-the-range vinegar - A mead vinegar, an ancestral and rare honey vinegar in growing demand.
Formation of 15 modules and 60 courses - 40 hours Price 199€.
The start-up cost of an artisanal vinegar business is significantly lower than most businesses, ranging from €1,500 to €30K.
Buy and start your craft business by clicking on add to cart!
Course prices on the 199€
Artisanal mead vinegar is a "living" vinegar.
It is unsterilised, unfiltered, straight from the barrel without any adulteration.
Benefits of honey vinegar
⇨ Relieves acid reflux
⇨ Can reduce cholesterol levels
⇨ Relief of leg cramps
⇨ Reduces acne and dandruff
⇨ Aid to general digestion
⇨ Reduces inflammation and joint pain
⇨ Balances PH
Learn how to make excellent vinegar in less than 2 months.
Honey vinegar is a rare commodity.
And vinegar is used in every household on a daily basis.
Learn how to revive up-and-coming niche trades whose expertise is invaluable to consumers and learners.
Start your honey vinegar business.
Export your production to China which is looking for high quality honey vinegars
The vinegar market is worth billions of euros worldwide.
The programme of your training
The programme in 60 courses and 40 hours of lessons
Module 1 - History of Vinegar
course 1: Let's start with a bit of history
course 2: France and vinegar
course 3: The Vinegar Market
lesson 4: The major wine regions of the world
course 5 : The history of balsamic vinegar
course 6 : Jacques François Demachy and the legend of the "piss vinegar".
lesson 7: The giants of vinegar history : Dessaux Fils d'Orléans
Lesson 8: A brief history of vinegar in pre-modern Korea
lesson 9: Vinegar culture in China I: A history of vinegar in ancient China
course 10 : Vinegar cultivation in China II: Making Chinese vinegar
course 11: The "Four Famous Vinegars" from China
lesson 12: Vinegar making - Orléans method
lesson 13: German method
lesson 14: Pasteur process
Module 2 - Definition and Regulation
lesson 15: Definition of the product and the manufacturing process
course 16: Current identity standards or related legislation
course 17 : Falsification Problems
Module 3 - Equipment : Must - Fermentation - Bottling
Module 4 - Water and Honey Volume
course 27: Volume of water and honey
Module 5 - Cleanliness of equipment and the workshop
lesson 31: Hygiene in the workshop
Module 6 - Fermentation
Lesson 34: Light and the fermentation of vinegar (and kombucha)
Lesson 35: Vinegar fermentation process - Microbiology
lesson 36: Vinegar mother: healthy and probiotic? A difficult question to analyse
lesson 37: Long-term conservation of the vinegar mother
lesson 36: Difference between acetic acid and vinegar | Fermentation
Module 7 - Vinegar Manufacturing
Lesson 37: Making vinegar at home: The essential guide Part I (the basics)
Lesson 37: Making vinegar at home The essential guide Part II: Starting your fermentation
lesson 37: Creating and making artisanal vinegar
lesson 37: Making vinegar quickly: The semi-rapid process to make vinegar (The Boerhaave process)
lesson 37: Making traditional balsamic vinegar
Lesson 37: Malt vinegar or beer vinegar: Understanding and making both
lesson 37: Recipes for making your own malt vinegar
lesson 37: Apple cider vinegar / Pineapple vinegar from cores and peels: A few notes
lesson 37: Making white distilled vinegar (alcohol) at home
lesson 37: Knowing vinegar: Stages, raw materials, process and treatment
Module 8 - Ingredients for Kombucha
course 38: Teas for Kombucha
lesson 39: Sugar for Kombucha
Module 9 - Making honey vinegar
lesson 40: Acetic fermentation
lesson 41: Acetic or ethanoic acid
Lesson 42: Acidity of vinegars - levels and use
Lesson 43: Making Honey Vinegar - Artisanal Method
Lesson 44: Making vinegar by hand
lesson 45: pH and acidity - their difference and importance in vinegar
lesson 46: The mother or the SCOBY?
Lesson 47: Temperature and speed for bacterial fermentation
Module 10 - Flavouring, ingredients and dosage
Lesson 52: The dosage of condiments in a vinegar?
lesson 53: Special ingredients
Module 11 - Bottle filling
course 56: Packaging and bottling
Module 12 - Special preparation
lesson 57: Making apricot vinegar
course 58: Uses
Module 13 - Yeast and Nutrients - Use
Lesson 60: Choosing Yeast and Nutrients
lesson 61: Nutrients: Scaled Additions
lesson 62: Mitigation
Module 14 - Online tools and calculator
Course 64: Tools and Calculators
Lesson 65: The online quantity calculator
Module 15 - Problems and solutions
course 75: My vinegar smells of acetone (nail varnish remover)!
Lesson 76: Light in vinegar fermentation (and kombucha)
Module 16 - Suppliers: Links, Websites
course 83: Materials
course 84: All links : Products - Yeast - Activators - Tannins
lesson 85: Ingredients
English 
French 
Spanish 
Italian 
Arabic