Otto Vinegar Class

Winter Fruit Vinegar Making with Otto Valverde-Perry - Wednesday 1/25 5:30-8pm

$35.00

This will be an introductory vinegar-making class that will teach the basic formula to make fruit vinegar. We'll be using seasonal winter fruits, but you can use this process to create vinegar with most fruits on your own. We will begin with a presentation going over the process, step by step, to make your own vinegar. We'll discuss the lifecycle of vinegar, the correct ratio of sugar to water to byproduct, converting fruit+sugar into alcohol, checking PH, pasteurizing, and aging to taste. In the second half of the class you will be making your own seasonal fruit vinegar to take home with you.

 

About the Instructor:

Otto Valverde-Perry is a native Oaklander with 10 years of culinary experience working at restaurants such as Flour + Water, Standard Fare, and Octavia. He’s been fermenting since 2016 and some of his favorites are vinegar, kombucha, koji, miso, pickles, fermented vegetables, hot sauce, charcuterie and other fermented items

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  • Description

    This will be an introductory vinegar-making class that will teach the basic formula to make fruit vinegar. We'll be using seasonal winter fruits, but you can use this process to create vinegar with most fruits on your own. We will begin with a presentation going over the process, step by step, to make your own vinegar. We'll discuss the lifecycle of vinegar, the correct ratio of sugar to water to byproduct, converting fruit+sugar into alcohol, checking PH, pasteurizing, and aging to taste. In the second half of the class you will be making your own seasonal fruit vinegar to take home with you.

     

    About the Instructor:

    Otto Valverde-Perry is a native Oaklander with 10 years of culinary experience working at restaurants such as Flour + Water, Standard Fare, and Octavia. He’s been fermenting since 2016 and some of his favorites are vinegar, kombucha, koji, miso, pickles, fermented vegetables, hot sauce, charcuterie and other fermented items

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