44 



gar is to be made. The barrel into which the cider is put 

 should be absolutely clean and sterile. The first step in the 

 process is that of alcoholic fermentation. This begins within 

 a day or two after cider is placed in the barrel. During this 

 stage the sugar present is broken down into alcohol and car- 

 bon dioxide. The amount of alcohol will depend upon the 

 amount of sugar present and this in its turn will determine 

 the amount of acetic acid. Best results are obtained if the 

 alcoholic fermentation can be carried along without interrup- 

 tion and this condition is best secured by the addition of 

 several cakes of yeast to the barrel of cider and by keeping 

 the temperature around 65 to 75 degrees F. Under these 

 conditions the alcoholic fermentation is completed within six 

 to ten weeks. 



The second step is to convert this alcohol to acetic acid. 

 This is brought about by the acetic acid germ, which working 

 upon the alcohol changes it to acetic acid. When the alco- 

 holic fermentation is completed the clear liquor is drawn off. 

 The barrel should be thoroughly washed and the clear liquid 

 replaced. Here again instead of depending upon chance it 

 is best to introduce the proper germ. This may be done as 

 followjs: Either buy from a dealer a pure culture or place a 

 small quantitj'' of vinegar and cider in an open mouth vessel 

 and allow to remain for a few days. A thin glistening 

 greyish membrane will be formed on the surface. This is 

 the mother of vinegar. By means of a light pine shaving re- 

 move this membrane and drop shaving and membrane into 

 the alcoholic solution. Keep the temperature as for the 

 alcoholic fermentation and acetic fermentation will be com- 

 pleted in two to three months. It is possible than to produce 

 a saleable vinegar in three to six months instead of the two 

 to three years required where cider is stored in a cellar. 



One important point has been overlooked in both stages 

 of fermentation. The barrel should not be more than two- 

 thirds to three-fourths full, should lie on its side and have 

 the bung hole open. Free access of air is necessary. When 

 howysver, acetic fermentation has gone far enough the barrel 



