Ashland tidings. [volume] (Ashland, Or.) 1876-1919, 1912-11-18
CIDER VINEGAR And ITS MAKING
(By P. ]. O'Gara, Pathologist in
Charge)


Charge.)
While vinegar may be made from
a number of different porducts, such
as fruit juices and various sugary
or starchy matters, this article will
consider the making of vinegar from
pure apple juice only. This short
paper is presented for the purpose
OF giving information to those inter
ested in saving the Gull apples which
would otherwise go to waste The
important facts concerning the pro-
cess of vinegar making will be stated
as briefly as possible, to be followed
later by full discussion of vinegar
making which will appear in bulletin
form.
1t is generally conceded that not
more than 60 per cent of the apples
actually grown in the United States
are accounted for in general statis-
tics. The 40 per cent wholly unac-
counted for are either consumed by
the growers or go to waste on the
farms where grown. This 40 per
cent will represent the enormous to-
tai of 10O,000,0O0 boxes, and there
is no doubt that the actual waste will
represent fully half that amount.
Practically all of this loss could be
turned into valuable apple juice, ci-
der or vinegar.
Juice and POmace.
1t has been determined that the
average water content of the whole
apple varies from 80 to Sc per cent
of the total weight, and the dry mat
ter from IA to 20 per cent. How
ever, with the ordinary methods of
crushing and expressing the juice
not much over half of the juice orig
inally contained in the fruit is recov-
cred. Under the very best conditions
only 20 per cent of the total mois-
ture content of the apple is extracted
With the common crater or crushing
| machine and teh ordinary hand press
so per cent of the total weight is
/ about all that may be expected. A
box of apples weighing so pounds net
will yield about 25 pounds or three
gallons of juice. This has been OBJ.
tanned from such varieties as are
commonly grown in this district
namely, Baldwin, Jonathan, Wine,
sap, Newtown, and others. it is pos.
sible that three gallons of juice pei
box of apples is a high average tc
| be expected where a poor grating
machine and a small hand press are
used; two gallons would be nearer
the average. 1t pays to crush the
apples well before putting them into
| the press. AS far as possible the
cells should be broken so as to re
lease their contents.
The weight of an equal amount o
! apple juice or must is greater thai
! that of water, the specific gravit,
being about 1.055. In other words
apple juice as it is expressed from
the fruit is about 12 per cent heav
! ier than water. The total solids rep
resent about A per cent; total suga
about IL per cent; malic acid abou
| O.5 per cent; the remainder bein
water Not all of the sugar is take
| in the juice, as almost one-half o
! the total sugar contained in the ap
pie is left in the pomace. The suga
content of the fruit is the importan
| consideration, and for this reaso
every care should be taken to get tn
Juice from the pomace.
1t must be understood that dirt.
fruit or badly decayed fruit shoul(
not be used. If the apples have beer
! lying on the ground and are covered
with dirt they should be washed.
convenient, a hose with water under
pressure is good way to remove the
dirt quickly. Decayed fruits shoult
never be used, as by so doing certain
organisms are introduced into the
Juice which will tend to spoil the
flavor of the final product. Further.
more, the introduction of foreign or
ganisms into the juice will interfere
with the normal alcoholic and acetiC
fermentation.
ITO he cOntinued !