The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1889-10-11

W Vi ~ bClAo ilOh IiiAo ID hOuO. <Ao SOOh
as enough apples have fallen to furnish
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
liquor 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 cooperage. On the advent Of cold
weather the barrels ought to be removed
into the vinegar house, where there
should be a stove or some good arrange
ment for warming the house that will
keep up a 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 a warm and dry atmos-
pherc 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 a small piece of netting
tackled over the bunghole to keep out in
sects. The barrels should be iron hooped
and be kept thoroughly well painted.
Some dilution is often necessary III the
manufacture, as, where there is an ex-
cess of saccharine matter in the juice, it
will be too SLOW in turning to the acid
condition without 4 proper addition Of
water All the varieties of summer,
fall and winter apples may be used
together indiscriminately in making
vinegar During the process the chemi-
cal changes eliminate from the juice
everything that could identify it as the
product of any particular variety.
Making vinegar by the natural process
will require at least one year. bat it Will
continue to grow stronger and better the
longer it is kept. In the first stage of
the making the sugar in the juice is
.,,,,ol H. For,,, ~, 70 10y, into alcohol o,,d
carbonic acid. The acid. being a gas,
bubbles to the surface and escapes, while
the alcohol is retained. The richer the
juice is in the sugar the more alcohol it
will 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 will hinder or entire
" prevent its own change into acetic
acid. Thus, when a small amount of
water is added to whisky it simply weak
ems the proof, while if the amount is
large the whole Will turn to vinegar.
So apple juice too rich in sugar may
remain after fermentation in the condi
ton of hard cider for years, 'lnless it is
diluted with water, for the reason that
it contains too much alcohol for a speedy
change. Making vinegar may be fastened
by running it slowly in small stream
from one barrel to another a few feet
distant, exposing it more fully in its di-
vided form to the action of the atmos-
phere, or by trickling it down through
beach chips, shavings or corn cobs satu-
rated with old vinegar, or by the addi-
ton of a gallon or two of strong vinegar
to each barrel of cider.