{"id":226,"date":"2019-01-03T12:45:17","date_gmt":"2019-01-03T12:45:17","guid":{"rendered":"http:\/\/hansenbryg.dk\/?p=226"},"modified":"2022-03-22T07:12:43","modified_gmt":"2022-03-22T07:12:43","slug":"balsamisk-og-andre-eddiker","status":"publish","type":"post","link":"https:\/\/hansenbryg.dk\/?p=226","title":{"rendered":"Balsamisk og andre eddiker"},"content":{"rendered":"\t\t
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Eddike<\/span><\/p>

De fem grundsmage er salt, s\u00f8dt, surt , bittert og Umami.\u00a0<\/p>

P\u00e5 fransk hedder eddike \u201dvinagre\u201d eller oversat \u201dsur vin\u201d og h\u00f8re til katagorien af sure smage som bruges i et utal af forskellige madvare i den reneform eller som tils\u00e6tning.<\/p>

Vineddike, sherryeddike, \u00e6bleeddike, blommeeddike riseddik, \u00a0\u00f8leddike og\u00a0 Tabasco sovs er eksempler p\u00e5 den rene eddike.\u00a0<\/span><\/p>

Ketchup, sennep, chutney, samt diverse syltede gr\u00f8ntsager er produkter frembragt ved anvendelse af eddike som en v\u00e6sentlig bestanddel.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Eddike opst\u00e5r ved at eddike bakterier oms\u00e6tter alkohol til eddikesyre og vand hvis de f\u00e5r adgang til luft. Processen er uhyre enkel og opst\u00e5r let spontant eller kan hj\u00e6lpes lidt p\u00e5 vej med en eddikemor.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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En eddike mor er en gelagtig substans af eddike bakterie som kan tils\u00e6ttes vin og eddike processen er hurtigt i gang. En eddike mor f\u00e5s fra venner og bekendte som g\u00e5r lidt op i madlavning.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Kun fantasien s\u00e6tter gr\u00e6nser for hvad der kan laves eddike af \u2013 er der alkohol i kan det blive til eddike. Tils\u00e6ttes krydderier er mulighederne n\u00e6rmest ubegr\u00e6nsede.<\/span><\/p>

Udstyr til eddike fremstilling er simpelt og best\u00e5r i en \u201dut\u00e6t\u201d flaske eller krukke hvor v\u00e6sken med alkohol kan st\u00e5 uforstyrret og ilte.<\/p>

Eneste problem er at mennesker ikke er de eneste der kan lide eddike \u2013 det kan sm\u00e5 fluer ogs\u00e5 og en ubeskyttet flaske tiltr\u00e6kker hurtigt en god population af sm\u00e5 fluer som villigt tager del i del i processen.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Balsamisk\u00a0 eddike<\/span><\/p>

Balsamico eddike er en italiensk s\u00f8d, m\u00f8rk, aromatisk eddike, der bruges til salatdressinger, marinader og saucer.<\/p>

Eddiken kan bruges direkte og\u00a0 h\u00e6ldes over f.eks. gr\u00f8ntsager og karamelliseres i ovnen med sukker og derved give en fantastisk smag.<\/p>

Balsamico eddike er originalt lavet p\u00e5 ren drue most som indkoges til en h\u00f8j sukker koncentration og fermenteres som en hver anden vin. Alkoholen oms\u00e6ttes nu til eddike ved tils\u00e6tning af en eddike mor og eddiken lageres derefter 12 – 25\u00e5r p\u00e5 varierende tr\u00e6fade.<\/p>

Tr\u00e6fadene af forskellige tr\u00e6sorter som Eg, Kastanje, ask, kirseb\u00e6r og mob\u00e6r – anvendes i processen p\u00e5 f\u00f8lgende m\u00e5de. skaffe.<\/p>

Hver s\u00e6son tr\u00e6kkes noget af eddike fra den mindste t\u00f8nde, der skal tappes p\u00e5 flaske, og derefter genopfyldes eddiken i denne t\u00f8nde fra eddike i den n\u00e6ste st\u00f8rre t\u00f8nde og s\u00e5 videre op ad t\u00f8nderlinjen.<\/p>

Alene at starte processen vil derfor tage mindst 5\u00e5r f\u00f8r alle t\u00f8nder er i gang.<\/p>

Den markante eddike smag afrundes i \u00e5renes l\u00f8b og smagen bliver rund, s\u00f8d og tr\u00e6agtig.<\/p>

12 – 25\u00e5r det m\u00e5 vist v\u00e6re et Hansenbryg projekt!<\/p>

\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Projekt start 2021<\/h5>

2021 Vinstokken i drivhuset blev passet og plejet men target p\u00e5 40 liter druemost virker en smugle ambiti\u00f8st s\u00e5 der blev indk\u00f8bt lidt supplerende druemost.<\/p>

Eddike mosten blev fremstillet af 4 liter hjemmelavet r\u00f8dvin, 2018 produktion (som blev anset for bedst til eddike) tilsat\u00a0 12 liter koncentreret druemost (Fortyndet bryg kit)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Druemosten blev reduceret til 50% s\u00e5 der var en rest p\u00e5 sm\u00e5 20 liter.<\/p>

09-2021 Den reducerede druemost blev fermenteret med Portvinsg\u00e6r i 4 uger.<\/p>

\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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10-2021 Eddikemor sat til bryggen som henst\u00e5r ved stuetemperatur overd\u00e6kket med ostekl\u00e6de. 3mdr. iltning alkoholen er p\u00e5 vej til at blive omdannet til eddike.\u00a0<\/p>

01-2022 Eddiken sat p\u00e5 min gamle egetr\u00e6st\u00f8nde der har v\u00e6ret brugt til R\u00f8dvin. T\u00f8nden er lukket med en ikke t\u00e6tsluttende prob og rystes med j\u00e6vne mellemrum for iltning.<\/p>

Forventet afsluttet til smagspr\u00f8ver 2034 – kan godt virke lidt optimistisk lige nu.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u00c6ble cider eddike<\/span><\/p>

Restproduktionen af cider s\u00e6ttes p\u00e5 en eddike krukke og stilles ved stue temperatur et par m\u00e5neder. Resultatet er ganske godt og bestemt brugbart.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Vin eddike<\/span><\/p>

Laves af den sidste slat vin i flasken hvis man ikke f\u00e5r drukket op. H\u00e6ld vinen p\u00e5 en eddike krukke og lad den st\u00e5 et par m\u00e5neder og der er eddike til salaten eller madlavning. Eddiken bliver som regel ikke bedre end den vin der bruges men et h\u00e6derligt resultat er absolut opn\u00e5eligt.<\/p>

Startede mange \u00e5r tilbage en produktion af r\u00f8dvinseddike fra rester. Projektet gik imidlertid lidt i st\u00e5 da antallet af sjatter var yderst begr\u00e6nset og ikke oversteg forbruget.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\u00d8l eddike<\/span><\/p>

I den lidt mere specielle ende er \u00f8l eddike som laves p\u00e5 rest produktionen af \u00f8l. Fremgangsm\u00e5den er identisk med de \u00f8vrige eddiker. Resultatet er lidt specielt og afh\u00e6nger selvf\u00f8lgelig af \u00f8llet der bruges. En m\u00f8rk \u00f8l giver en m\u00f8rk eddike og tilsvarende med en lys \u00f8l.<\/p>

Eddiken blev fremstillet p\u00e5 et et restlager af hjemmebrygget Mazen \u00f8l med en alkohol % p\u00e5 ca. 5,5.. \u00d8llet blev h\u00e6ldt p\u00e5 en eddike krukke samt tilsat eddikemor. Efter 3mdr. Var der fremkommet en m\u00f8rk eddike med klar malt og humle smag. Kan bruges i salater, dressing mm.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Eddike De fem grundsmage er salt, s\u00f8dt, surt , bittert og Umami.  P\u00e5 fransk hedder eddike \u201dvinagre\u201d eller oversat \u201dsur vin\u201d og h\u00f8re til katagorien af sure smage som bruges i et utal af forskellige madvare i den reneform eller som tils\u00e6tning. Vineddike, sherryeddike, \u00e6bleeddike, blommeeddike riseddik,  \u00f8leddike og  Tabasco sovs er eksempler p\u00e5 den […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[15],"tags":[],"_links":{"self":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/226"}],"collection":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=226"}],"version-history":[{"count":80,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/226\/revisions"}],"predecessor-version":[{"id":4970,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=\/wp\/v2\/posts\/226\/revisions\/4970"}],"wp:attachment":[{"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=226"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=226"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hansenbryg.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}