SCA Life, Vinegar

Solera Process

There are two prestige processes for Western vinegar making, balsamic and solera.

The Solera process is named from the Spanish word for floor. The idea with this process is you are mixing the age of the liquid (in this case vinegar).

How it works is thusly (assuming it has been running for a while): Imagine a pyramid of wooden barrels. Let’s say three levels. In the top level, new vinegar is aged for 6 months. After 6 months, a quantity of vinegar is removed from the lower levels. A similar amount of vinegar is then put into the lower barrels from each of the higher levels. None of the lower barrels are ever emptied completely. So the vinegar aging in the bottom level is a mix of “new” 6 months vinegar, older 12 month vinegar from the middle layer, and “old” 12+ month vinegar that has been there for a whole. When it is bottled off every 6 months, that vinegar is mix of a variety of age vinegars.

The age categories are as such:

  • Vinagre de Jerez has a minimum of 6 months aging in wood.
  • Vinagre de Jerez Reserva has a minimum of 2 years aging in wood.
  • Vinagre de Jerez Gran Reserva is a new category with a minimum of 10 years aging in wood.

Now, it all has to start somewhere and that is where I am.

A few months ago, I started this vinegar and it is now ready to start aging. I think we got the sherry wine at Aldi or Trader Joe’s.

It is important to harvest your mother’s so you can use them again. The label isn’t right. I just reused the jar. I have a sherry mother 🙂

I bought and conditioned an untoasted 2L white oak barrel for this project. Here it is.

And it is reasoably full of sherry vinegar for the initial 6 month aging.

In 6 months, I need to have another batch of vinegar ready to start aging and a new barrel. 12 months from now, I add ~ half of “new” 6 month vinegar to half of this barrel. I should get another new barrel let this one age by itself. 18 months from now, I add half of the “newer” 6 month vinegar to the 12 month barrel and half to the 18 month barrel. 24 months from now, I have Reserva vinegar ready. And every 6 months after that.

Now let’s see if the fruit fly colonies will develop sentience by then.

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