102 



VINEGAR, CIDER, AND FRUIT-WINES. 



By the development of mold ferment the cultivation of pure 

 vinegar ferment may sometimes result in failure even with the 

 use of the above-mentioned fluids. The development of this 

 ferment is recognized by the appearance of white dots upon the 

 fluid, which quickly increase to white opaque flakes, and if left 

 to themselves finally combine to a white skin of a peculiar 

 wrinkled appearance. Fig. 30 shows a microscopical picture 



Abortive Cultivation of Vinegar Ferment. X 500. 



of such abortive cultivation of vinegar ferment. By observing 

 at the commencement of this phenomenon the fluid with the 

 microscope, very small individuals of vinegar ferment, 6, will be 

 observed alongside of the much larger oval cells a, of the mold 

 ferment. Such fluid being not adapted for our purposes has to 

 be removed and the dish rinsed off with boiling water. 



When the fluid in the dishes is entirely covered with pure 

 vinegar ferment, it is poured into a vessel containing the greater 

 portion of the alcoholic fluid intended for the first charge of the 

 generators, and in the course of 10 hours the entire surface of 

 this fluid is covered with vinegar ferment. This fluid being 

 poured into the sufficiently acidulated generators and trickling 



