The weekly Floridian. [volume] (Tallahassee, Fla.) 1867-19??, 1889-10-15
MAKING CIDER VINEGAR.
Timely Suggestions Based ON Experience
and Observation.

not desirable as fruit, in making vinegar.
The agricultural editor of The New York
World tells how this is done AS soon
as enough apples have fallen to furnish
a supply. these are ground up in any
kind of cider mill and the juice may
be pressed out at once and be left to
ferment and sour, but it is better to keep
the pomace in open watts or casks until it
has thoroughly fermented, when the
Juice will be more easily and completely
separated from the pomace than if
pressed at the time of grinding.
After the pressing is over the sour
Eouor is put into open casks to settle
and is afterwards racked off into barrels
not quite full, leaving the sediment in
the bottom Of the casks. To get the
benefit of the warm fall weather these
barrels should stand out in the sun, but
be covered with loose boards to protect
the cooperagc On the advent of cold
weather the barrels ought to be removed
into the vinegar house, where there
should be q stove or some good arrange
ment for warming the house that will
keep up mild and even temperature
through the winter. Many who have
no such convenience put the barrels into
their cellars to prevent freezing and
bring them out again in the spring; but
when the liquor can be kept above
ground and in warm and dry atmos-
phere the souring process will go on
much better
Experience has shown that keeping the
liquor in packages Of barrel size will Sc
cure the desired acldity sooner and bet
ter than when stored in large open tanks.
Throughout the whole process, until the
vinegar is made and no greater acidity
is desired, the barrels should remain I'M
bunged with small piece of netting
tackled over the bunghole to keep out in
sects The barrels should be iron hoped
and be kept thoroughly well painted.
Some dilution is often necessary in the
manufacture, a, whore there is an cx-
cess Of saccharine matter in the Juice, it
viii BE too SOW in turning to the acid
condition without 2 proper addition Of
water al the varieties Of Summer.
fall and winter aprles may BE- u~ed
together indi- rininatcIy in making
vinegar. Durin- the process the clomi-
cal changes eliminate from the juice
everything THAI could identify it a. the
product OF any particular vaIic,E.
Making vinegar ny the natural process
viii require at least ono year. bat it VIII
continue to grow stronger and hctt-r the
longer it is kept. In the first stage Of
the making the sugar in the juice j.
turned by fermentation INTO alcohol and
carbonic acid The acid being u gas,
bubbles to the surface and escapes, while
the alcohol is retained The richer the
juice is in the sugar the more alcohol it
viii contain after fermentation. To
make vinegar the alcohol is changed by
oxidation into acetic acid. and when this
is accomplished the vinegar is made
But when alcohol exists in liquids in
large proportions it viii hinder or entire
II prevent its own change into 4cctic
acid. Thus, when a small a,nount of
water Is added 70 whisky it simply weak
ems the proof. whiir II the a,upi.t is
largc the whole VIII turn II VINEGAR.
50 apvlr .jt.."- too r.~lI ii sn>r may
remain after fermentation il III. coudi4
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