DIRECTIONS FOR MAKING A GOOD FLAVORED CIDER 



VINEGAR. 



Special Bulletin No. 98 



1. Use varieties of apples (see page 504:, also tables II and III) the 

 cider from which will read at least ten per cent, sugar on the sacchari- 

 meter scale (see pages 500 to 502, also table I, p. 505). 



2. Observe cleanliness throughout the whole cider and vinegar-mak- 

 ing process. Use clean sound fruit (see page 505). Use a clean cider 

 press, catch and store the juice in thoroughly cleansed containers (see 

 page 500). 



3. Fill the cider barrel so as to furnish optimum air conditions (see 

 page 500) for the growth of the yeast which is first concerned in the 

 vinegar fermentation, (see page 409). 



4. The first stage of the vinegar fermentation will now start (see 

 page 499) but it can be more readily controlled if a pure culture of a 

 selected yeast is added as a starter (see pages 495 and 512). 



5. The temperature at which the barrel is placed should also be 

 favorable to the growth of the yeast (see pages 506 and 507). 



0. When the alcoholic fermentation is over (see page 499) as will be 

 noted by the cessation of gas formation and a drop in the percentage 

 of sugar (seepages 499 and 500), rack or siphon off the ''hard" cider from 

 the dregs (see page 508) into a clean barrel. 



7. Prepare the barrel, observing ideal conditions as nearly as possi- 

 ble (as illustrated in Fig. 5, page 507) and either add good strong cider 

 vinegar containing "mother" (see page 513) or preferahly, inoculate with 

 a pure culture of vinegar bacteria (see pages 512 and 513). 



8. Observe the air (see pages 499, 506, and Fig. 495) and also the 

 temperature requirements (see pages 500 to 511) for the optimum develop- 

 ment of the vinegar bacteria. 



9. Be careful not to disturb the film of acetic bacteria forming on the 

 surface of the alcoholic liquid or the result may be disastrous to the 

 further formation of the vinegar acid (page 511). 



10. When sufficient acid has formed (see page 497 for Michigan stand- 

 ard and page 508 for time necessary) vinegar should be so treated and 

 stored (see pages 508 and 509) that the acid cannot be destroyed by un- 

 desirable micro-organisms (pages 511-512) or by the vinegar bacteria 

 themselves (page 511). 



11. Vinegar may be made from other substances with success (pages 

 497, 498, to 518). 



