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Vinegar from Northern China
Two 6th-century Qimin Yaoshu recipes for turning wine that has gone wrong into vinegar. In the main one, spoiled spring wine is diluted with three times its volume of water and set in the sun; a smelly film grows after 7 days, and after some tens of days it sinks and the vinegar is done. The other remakes a soured mash with qu, wheat yi and millet, ripe in 7 days in spring and summer.
| Spoiled spring wine (春酒), already pressed1 dou (斗) | [qmys-ws][qmys-siku] |
| Water3 dou | [qmys-ws][qmys-siku] |
Total time across the recorded steps: 7 days
What changes: Spoiled wine is mixed with three times as much water in a jar
Any spring wine that 'moves' after pressing and is unfit to drink can be used [qmys-ws]. Output: diluted wine.
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
Two 6th-century Qimin Yaoshu recipes for turning wine that has gone wrong into vinegar. In the main one, spoiled spring wine is diluted with three times its volume of water and set in the sun; a smelly film grows after 7 days, and after some tens of days it sinks and the vinegar is done. The other remakes a soured mash with qu, wheat yi and millet, ripe in 7 days in spring and summer. Made in 4 steps over 7 days. The longest step, set the jar in the sun; cover it with a basin only when it rains, takes 7 days (Jia Sixie 2026). Acetobacter pasteurianus and Acetobacter oryzoeni and Acetobacter pomorum do most of the fermenting.
| Main step | 7 daysReported[qmys-ws][qmys-siku] | Set the jar in the sun; cover it with a basin only when it rains |
|---|
Unlike the chapter's grain vinegars, the main method starts from spoiled wine and adds no grain at all, only water, sun and time; the text says a coat forms after 7 days and sinks when the vinegar is made. The bitter-wine recipes later in the chapter also use wine or wine mash, but with beans or wheat [qmys-ws].
The text's own rules for the sun method are to keep rain out of the jar with a basin, and not to move or stir the jar while it sours. It tells the maker not to be surprised when the jar smells bad and grows a coat after 7 days [qmys-ws]. Treat it as a historical record, not a tested home method.
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu (6th century, Jia Sixie), juan 8, ch. 71 作酢法. In the remade-mash recipe the Wikisource text reads 五石 (5 dan) of mash where the Siku edition reads 五斗 (5 dou), and 動未壓 (went bad before pressing) where the Siku edition has 動味壓 [qmys-ws, qmys-siku].
