112 VINEGAR, CIDER, AND FRUIT- WINES. 



Suppose the beer contains, for instance, exactly 3 per cent, by 

 weight of alcohol, hence 300 grammes (10.58 ounces) in 10 liters 

 (10.56 quarts). According to this, a result of 120 liters (126.78 

 quarts) of vinegar with exactly 7 per cent, of acetic acid could 

 not be expected, since 10 liters (10.56 quarts) of the alcoholic 

 liquid do not contain, as should be the case, 760 to 770 grammes 

 (26.82 to 27.18 ounces) of alcohol, but only 300 grammes (10.58 

 ounces). Hence actually to obtain vinegar with 7 per cent, of 

 acetic acid a sufficient quantity of spirits of wine will have to be 

 added to the alcoholic liquid to increase the content of alcohol by 

 460 to 470 grammes (16.22 to 16.57 ounces), or spirit of wine 

 with more than 7.6 to 7.7 per cent, by weight will have to be 

 used from the start. 



It will, of course, be understood, that the data given above 

 hold good only for the quality of the vinegar in reference to its 

 content of acetic acid, the factor of the qualitative yield being 

 left out of consideration. The material lost in the course of pro- 

 duction amounts, as previously stated, to at least 15 per cent., 

 and in determining the quality of the vinegar to be produced 

 this circumstance has to be taken into consideration. 



The content of acetic acid in vinegar can be determined with 

 great ease and accuracy (up to T ^ per cent.) by volumetric 

 analysis, and from the result of such determination it can be 

 readily seen how near the correct proportion of alcohol in the 

 alcoholic liquid has been attained, and should the latter contain 

 too little of it, it can be readily brought up to the determined per- 

 centage by the addition of some strong spirit of wine, or, if too 

 much, by the addition of some water. 



Constitution of the Fundamental Materials used in the Preparation 

 of Alcoholic Liquids. 



Spirits of wine, water, vinegar, and in most cases beer, con- 

 stitute the fundamental materials for the preparation of alcoholic 

 liquids. 



Any kind of wholesome drinking water is suitable for the 

 fabrication of vinegar ; water containing a large amount of or- 

 ganic substance or living organisms or which possesses a specific 



