The ranch. [volume] (Seattle, Wash.) 1902-1914, 1905-06-01

tegrate the yeast cake before adding
it to the Juice. The temperature should
not go above 100 for any length of
time, to avoid loss of the alcohol by
evaporation"
Before proceeding with this quota
ton, I wish to mention few things
that will make this subject clear to
the beginner. The presence of acetic
acid in vinegar is what gives it sour
ness. The sourness of apples in their
natural state is not owing to acetic
acid, or vinegar acid, but malic acid.
Nothing is said in the above quotation
about acetic acid for the simple rea'
son that none is present. In making
vinegar there are two kinds of fer-
mentation, alcoholic and acetic. The
alcoholic comes first and is the one
described above. When it is COM
pleted you simply have "hard cider,
containing from 5 to per cent of
alcohol. Some call rnis hard cider
apple wine" and recommend it's use.
But this I could not do. The only time
| was ever drunk iL all my life was
when I was five years old. l was paid
five cents by two hired men to drink
pint of hard cider while they went
round in planting corn. The result
was that lay flat on my back the rest
of that day and felt up for the ground
and yelled like a Comanche Indian.
Another result was an angry grand
father and two hired men were fired
AS soon as the alcoholic fermenta-
ton is completed in vinegar making,
the acetic fermentation begins and is
described in the following quotation:
after the sugar has all disappeared
from the juice, that is, when the cider
has entirely ceased working, as reveal
ed by the absence of gas bubbles, draw
off the clear portion of the cider, rinse
out the barrel, replace the liquid and
add two to four quarts of good vinegar
containing some mother, and place
at temperature of 650 to 750 F. The
acetic fermentation may be complete
in three months or may take IL
months, according to the conditions
under which it is carried on; or IL
stored in cool cellars may take two
years or more. If the alcoholic fer
mentation be carried on in a cool eel
lar and the barrel be taken to. a warm
err place, as out doors during the sum-
mer, the time of vinegar formation
may be reduced from that given above
to Is or 10 months. Where the alco-
holic fermentation is fastened by
warm temperature storage and the use
of yeast and The acetic fermentation
favored by warmth and good vinegar
start, it is possible to produce good
merchantable vinegar in casks in 6
to 12 months When the acetic fer
mentation has gone far enough to pro-
duce 4.5 to per cent. of acetic acid,
the barrels should be made as full as
possible and tightly corked in order to
prevent destructive changes and con-
sequent deterioration of the vinegar"
The above directions for making
vinegar on the farm seem simple
enough but there are good many
failures in making vinegar Of the re-
CURED strength. In many of the
states the laws require certain per
cent of acetic acid and sometimes
definite per cent of cider vinegar SOL
ids. For instance, the laws of New
York require four and half per cent.
of acetic acid and two per cent. of cider
vinegar solids Our state has no law
on the required strength Of vinegar.
r0I,o4 notion ;, cott1od hu thp rn1jnOC