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.
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.
Questions vinegar makers ask first
Is vinegar an extra module?
Does it handle slow methods, like Orleans and cask ageing?
Does it make my vinegar legally compliant?
I make kombucha or water kefir too. Is that a separate app?
What does it actually record for vinegar?
One licence also covers: Water kefir production · Jun & other substrates · Continuous brewing
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. In the EU that is €59 a month on the yearly plan or €79 month to month; in emerging markets, US$29 or US$39.