Nabeez / Vinegar ~ Clarifications

[Abu Taybah]

Some Arabs are unaware of the ACTUAL NABEEZ that was a favorite drink of Prophet Muhammad Sallallaho Alaihe Wasallam, unfortunately, they call Nabeez to any beverage that has developed some alcohol.

 

It is necessary to consume your Nabeez within 12 hours of soaking (if kept at room temperature). And if you refrigerate it immediately after blending, it will be OK for 3 days, I have tried it so many times & you should take my guarantee.

 

For vinegar, I have provided you the Halal Technology, it is my effort of many years during which I made mistakes but finally, I got the best brewing procedure, there are other ways adopted which are popular in Pakistan / India, when the fruit juice is kept in an air-tight earthen pot & then it is either buried in the ground OR kept under the SUN for 15 - 20 days, this kind of vinegar will surely have alcohol.

 

Some of my friends from Hyderabad Deccan told that during old times, vinegar was produced from the bush of Chickpeas, a thin cloth like DOPATTA was thrown over the bush (in the night) and the next day, that cloth was twisted to squeeze out the dew drops that fell on the leaves, it was a vinegar of over-night effort, but it is absolutely wrong to call it vinegar, probably the leaves of chickpea bush have some Citric Acid that was absorbed by the cloth with dew drops, vinegar is purely an Acetic Acid solution, & CH3COOH needs a double biological fermentation, primarily the sugar ferments to alcohol & then it is oxidized further to obtain Acetic Acid. Brewing Halal Vinegar at your house needs 90 days at the least, there is no other option.

 

Don't worry about the smell, you will filter the dead pulp after 30 days, & during the secondary fermentation (Oxidation), your vinegar brew will give a smell of spirit (second month) & during the 3rd month, your kitchen will be filled with a typical vinegar's fragrance, I love it, sometimes when I have a headache, I inhale vinegar vapors deeply & I feel relaxed.

 

Best temperature for fermentation is 28 ~ 30 Celsius, but dates vinegar is rough & tough, it can tolerate a higher temperature.

 

I am sure that your first experience of making vinegar will have some mistakes, but you will learn a lot, brewing vinegar is so interesting, you will be surprised how SWEET changes to SOUR.

 

Main mistake would be what I wrote to you earlier "Fill it again in 2 jars of 4 liters each, till you reach the top mark, if jar will be kept empty even by few inches, you can have some complications at this stage, resulting in vinegar's spoilage".

----- Original Message -----

From: Asan Deen

To: Abu Taybah

Cc: khma...@se.com.sa

Sent: Tuesday, April 12, 2011 2:54 PM

Subject: Re: Fw: How to brew a biological vinegar ?

AsSalam o Alaikum wra

Dear brother Shami,

Oh!!  it is a very prolonged procedure, but one thing if you could clear, that during this long process and dates vinegar, will it not be produced bad adore and spoils and unable to use any more because of its preparation in normal room temperature, may be sometime hot weather as well as with tight cover???

Here, one of my colleagues Egyptian, when I asked him about such Nabeez used by Nabi (saws), he said it is haram, because it produce toxins (Nasha), and you know very well certain ahadith-e-Nabwi (saws), the things which produce toxins(Nasha) is harram (and Allah knows best).

Please clarify this.

Thanks and regards

KhShaikh

2011/4/12 Abu Taybah <sh...@tibbenabwi.com>

 

----- Original Message -----

From: Hasan Mahmood Shami (Mize account)

Sent: Sunday, January 03, 2010 2:44 PM

Subject: How to brew a biological vinegar ?

Because vinegar was the favorite food of Prophet Muhammad Sallallaho Alaihe Wasallam, it should be a permanent part of your daily diet. It is so necessary for you to learn vinegar's fermentation, so that you should not rely on various brands in the market who claim the ORIGINALITY of their product. Vinegar made inside your kitchen will be the best & the easiest vinegar to brew is dates vinegar.

 

Purchase four glass jars of 4 liters capacity, with a design that mouth of the jar is almost half in diameter to that of the base.

I also use 8 liter jars, but 4L are preferable.

Add 1 kg of dates & 2.5 liters of water to every jar. I love Safawi dates of Madinah for my vinegars.

Because date stones are a cure for heart, you never need to take them out, during the primary fermentation, their oil & nutrients will come out.

Fermentation loves darkness, so cover your jar with a cloth & tie the knots or use safety pins.

Place a small cloth on the jar's mouth & tighten with a rubber band, so as to prevent any dust or insects from falling inside.

Every 3rd day, open the jars & stir the brew properly, you need to avoid any yeast accumulation to be cultured at the top.

(You need stirring for the first 3 weeks only.)

 

After 5 days of brew, you will watch CO2 bubbles oozing out, first fermentation has commenced.

CO2 will push the dates pulp upwards, that is why we never fill the jars till the top mark, otherwise the pulp will come out.

Wild yeasts in air have decomposed the sugar.

 

After 30 days, CO2 bubbles will stop & dates pulp will sit at the bottom, the sign that first fermentation has been completed.

Now you will need to filter the brew & separate the pulp, leaving behind the baby vinegar.

After filtration & evaporation loss, you will obtain around 8 liters of baby vinegar from 10 liters of brew.

Fill it again in 2 jars of 4 liters each, till you reach the top mark, if jar will be kept empty, you can have some complications at this stage, resulting in vinegar's spoilage. Cover the jar & mouth with cloth again (as shown in the pictures).

 

Now the second fermentation will start, when by Allah's command, some special bacteria called ACETOBACTER will begin their job, they will convert the fermented sugar in ACETIC ACID, i.e. the vinegar, we call it a biological vinegar because all the process from A-Z is natural & the sanctified micro-organisms get involved to bring down the blessings of Allah in vinegar. Making vinegar is typically assigned only to these bacteria in the entire world.

Second fermentation needs 60 days.

 

After 90 days (total brewing time), filter the vinegar again before bottling & refrigerate. Recovery will be 65-70 %, from 8 liters of your initial brew, you will have 5.50 liters of neat & clean vinegar. Dates vinegar is rough & tough during the entire fermentation, it rarely spoils, on the contrary, the most sensitive is pomegranate vinegar, which can spoil even after extreme precautions, it has its delicate nature, that is why I call it "BORN BY CHANCE AFTER THOUSANDS OF YEARS".