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Vinegar from Italy
Honey vinegar is made in two stages, first fermenting honey diluted in water into mead and then letting acetic bacteria turn the alcohol into vinegar. In a laboratory study, honey diluted to 21 % solids fermented to 8 % alcohol in 84 hours and was then acetified to vinegar with up to 9 % acetic acid. The Italian aceto di miele is described as golden, fragrant and milder than wine vinegar.
| Honey1 kg | Gives about 5 L of vinegar in the laboratory method[ilha2000] |
| Water | Enough to bring the must to 21 % total solids in the laboratory method. Bancks (1905) gives 1 part honey to 7–8 parts water by weight, about 5 % acetic acid at 1 part to 8.[ilha2000][bancks1905] |
| Ammonium sulfate and ammonium phosphate | Yeast nutrients added in the laboratory method[ilha2000] |
| Saccharomyces cerevisiae4 g/L | Added yeast in the laboratory method; traditional honey vinegar is left to ferment slowly[ilha2000] |
| Starter | added yeast, then a mixed acetic culture (laboratory method) |
Total time across the recorded steps: 46 days – 60 days
What changes: Honey is stirred into water to make a thin must
Output: honey must.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Honey vinegar is made in two stages, first fermenting honey diluted in water into mead and then letting acetic bacteria turn the alcohol into vinegar. In a laboratory study, honey diluted to 21 % solids fermented to 8 % alcohol in 84 hours and was then acetified to vinegar with up to 9 % acetic acid. The Italian aceto di miele is described as golden, fragrant and milder than wine vinegar. Made in 4 steps over 46 days – 60 days. The longest step, acetify the honey wine, takes 42–56 days (Bancks G.W. 1905) and runs at 21–27 °C (Bancks G.W. 1905). Saccharomyces cerevisiae, added for the alcoholic stage in the laboratory method and Acetic acid bacteria do most of the fermenting.
| Main step | 42–56 daysReported[bancks1905] | Acetify the honey wine |
|---|---|---|
| Temperature | 21–27 °CReported[bancks1905] | Acetify the honey wine |
Made from honey, so a mead stands where wine or cider would stand in other vinegars. The laboratory method adds ammonium salts to the diluted honey to feed the yeast.
Bancks (1905) says honey vinegar must never stand in glazed or metal vessels, because the acid dissolves them and contaminates the liquor. He also warns that if the alcoholic fermentation is too slow, part of the liquor can putrefy and the vinegar is spoilt [bancks1905].
Every number is labelled with how it is known. How this atlas is made
Italian Wikipedia calls it probably the oldest vinegar, since mead is held to be the oldest alcoholic drink [s1]. It fell out of use when wine vinegar became cheaper [s1]. It is not on Italy's national list of traditional food products (PAT), 25th revision of 2025 [masaf-pat].
