Vinegar Preservation Calculator
Plan your vinegar production, brine batches, and food preservation. Set your alcohol and fruit supply to see how much vinegar you can produce, then allocate it between Brine and in-barrel food preservation.
Alcohol Production
500 mB Water + 1 Flour → 500 mB
5 batches possible
Flour Count
500 mB water per flour
Need 5 flour for your water — you have enough
Alcohol already fermented and in barrels
Total Alcohol2,500 mB
Stock: 0 mBProduced: 2,500 mB
5 batchesVinegar Production
Total Alcohol (from Step 1)2,500 mB
250 mB alcohol per fruit
Need 10 fruits for your alcohol — you have enough
Vinegar Produced2,500 mB
10 fruits used2500 / 2,500 mB alcohol
Vinegar Stock
Vinegar you already have in barrels
Total Vinegar2,500 mB
Stock: 0 mBProduced: 2,500 mB
0.25 barrelsFood Preservation
✓ Fully Preserved
Food Items to Preserve
125 mB vinegar needed per item
mB per Food Item125.0 / 125 mB
All 16 items will be preserved
Vinegar needed2,000 mB
Vinegar available2,000 mB
Surplus / Deficit+0 mB
Brine Production
1 Vinegar : 9 Salt Water
Vinegar Budget
Total available2,500 mB
Reserved for food (16 × 125 mB)−2,000 mB
Safe to use for brine500 mB
Max 2,500 mB available
Recommended max: 500 mB
Need 4,500 mB
Salt Water✓ Sufficient
4,500 / 4,500 mB
Brine Produced5,000 mB
Vinegar used: 500 mBSalt water used: 4,500 mB
Brine for Food Brining Step✓ Sufficient
Required (16 × 125 mB)2,000 mB
Produced5,000 mB
Surplus / Deficit+3,000 mB
Production Summary
Step 1 — Alcohol
Brewed (water + flour)2,500 mB
Total alcohol available2,500 mB
Step 2 — Vinegar
Fermented (fruit + alcohol)2,500 mB
Total vinegar available2,500 mB
Step 3 — Vinegar Allocation
Starting vinegar2,500 mB
Used for brine production−500 mB
Used for food preservation (16 × 125 mB)−2,000 mB
Remaining vinegar0 mB
Total Alcohol
2,500mB
Total Vinegar
2,500mB
Brine Made
5,000mB
Food Preserved
16/16
All 16 food items will be preserved.