156 VINEGAR, CIDER, AND FRUIT-WINES. 



being the only fermentable constituent of beer-wort. Hence, 

 vinegar prepared from beer-wort always contains a considerable 

 quantity of dextrin and extractive substances, and, consequently, 

 is of a more thickly-fluid nature than belongs to vinegar, and 

 clarifies with difficulty. Moreover, this evil exerts a disturbing 

 influence upon the behavior of the vinegar when stored, it being 

 frequently changed by further processes of fermentation into a 

 slimy fluid, and acquires an insipid taste and loses a large portion 

 of its content of acetic acid. 



Alcoholic mashes containing in consequence of faulty preparation 

 a considerable quantity of dextrin show, when used for the fabrica- 

 tion of vinegar, a behavior similar to that of beer-wort ; the vinegar 

 obtained clarifies with difficulty and does not keep well. Fer- 

 mented whiskey-mashes properly prepared contain, how r ever, only 

 very small quantities of dextrin and extractive substances, and, 

 when freed by filtration from admixed husks, can be used as a 

 material for the manufacture of vinegar and yield an entirely 

 normal product. 



According to experience, the process of the formation of vinegar 

 proceeds in the most uniform manner by preparing the alcoholic 

 liquid from dilute alcohol, and, consequently, in a vinegar factory 

 connected with a distillery it would be best to dilute non-rectified 

 spirits of wine with the required quantity of water and add from 

 10 to 20 per cent, of the weight of the alcoholic liquid of fer- 

 mented mash. The latter containing salts and nitrogenous sub- 

 stances suitable for the nourishment of the vinegar ferment serves, 

 in this case, as a substitute for the beer generally used in vinegar 

 factories for the preparation of alcoholic liquid. 



Manufacture of Vinegar from Malt and Grain. 



Under certain local conditions the manufacture of vinegar 

 from malt, with or without an addition of grain, can be profi- 

 tably carried on in connection with that of compressed yeast. 

 Such factories being for evident reasons not established on an 

 extensive scale, a description of the fabrication of vinegar in con- 

 nection with that of compressed yeast without the use of expen- 

 sive machinery will be given. 



