Production software that speaks vinegar.

A vinegar is judged by a number: the acidity it declares. Behind that number sit a mother, a ferment that runs hours in an acetator or months in a cask, and records that have to hold up. In BrauMo, vinegar is a first-class production line, not a template bent until it fits.

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What a vinegar maker has to be able to show

Vinegar's identity is a minimum: the acidity you declare is the line your product answers to. BrauMo keeps the records that stand behind that line. Meeting your market's rules stays your work; no software changes that.

Acidity as the legal line

You declare the acidity floor each vinegar answers to, and every titration is logged against it, dated, on the batch. The declared figure is what flows into the record, never a guess and never a default someone else chose.

The mother and her line

Which mother a batch was set with, which generation she is, and what was harvested when: recorded the way BrauMo has always recorded living cultures. When a cellar runs several mothers, the lineage is written down, not remembered.

Two speeds of vinegar

A submerged run in an aerated acetator finishes in hours or days; a surface ferment or a cask takes months or years. Each method carries its own clock, because the process defines the batch, never the vessel it happens to sit in.

Both stages, one history

Commercial vinegar is a two-stage story: a base ferments to alcohol, then acetifies to acid. Both stages live on one batch history, so the answer to "what is in this bottle" starts at the fruit, not at the acetator.

BrauMo documents; it never blocks production and never decides for you. Acidity minimums differ by market, so you declare yours, and the records are kept against it, audit-ready.

Made for the cellar, not for the cloud

The same decisions that matter on a brewery floor matter in an acetification cellar.

Works without internet

BrauMo runs on your own computer and serves every phone and tablet on the local network. A cellar with thick walls and bad wifi still logs its titrations.

Your data, your machine

One database file, in your house, owned by you. No cloud account, no telemetry. Records that age as slowly as your casks do.

Four languages

English, German, Spanish and Portuguese: every screen and every document, built by a working fermentation producer and answered by the same person.

Included in the flat price

Vinegar is not a module and carries no surcharge. One price per producer, unlimited users, every feature, from EU €59 to Latin America US$29 a month.

Questions vinegar makers ask first

Is vinegar an extra module?
No. Every feature is in every licence, and a vinegar maker is a full BrauMo producer at the same flat price. There is no vinegar module to buy and no surcharge for running it.
Does it handle slow methods, like Orleans and cask ageing?
Yes. A surface ferment that takes months and a cask that ages for years are normal timelines here, not errors. Fast submerged runs in an aerated acetator sit in the same app with their own clocks, because the method defines the timeline, not the other way round.
Does it make my vinegar legally compliant?
No, and no software does. Acidity minimums are set by your market's rules, and you declare the floor your vinegar answers to. BrauMo records your titrations against that declared floor, dated, on the batch, audit-ready. The judgment and the responsibility stay with you.
I make kombucha or water kefir too. Is that a separate app?
One app, one price. Kombucha, water kefir and vinegar run as their own lines on the same board, with one stock ledger, one delivery-note book and one invoice book across all of them.
What does it actually record for vinegar?
Acidity titrations against your declared floor, pH, temperature, the batch timeline from base ferment to acetification to packaging, the mother's lineage across generations, lots with best-before dates, stock movements and the sales paperwork. Everything exports as CSV or Excel whenever you want it.