164 VINEGAR, CIDER, AND FRUIT- WINES. 



which can be effected by the addition of solution of gum or starch 

 past.e, the nourishment for the spores of the vinegar ferment 

 reaching the fluid from the air is provided and acetification takes 

 place. 



Cadet-Gassicourt advises the fermentation together of 124 

 parts of sugar, 868 of water, and 80 of yeast, and to filter after 

 one month. Or, according to another formula : sugar 245 parts, 

 gum 61, water 2145, yeast 20. Allow to ferment at 68 F. 

 Fermentation begins the same day and is completed in 1 5. 



Doebereiner gives the following directions : Dissolve 10 Ibs. of 

 sugar in 180 quarts of hot water, add 6 Ibs. of pulverized crude 

 tartar (it dissolves only partially), and after cooling to 77 F. 

 induce fermentation by 4J quarts of beer yeast. In about 8 

 days, when fermentation is finished, add about 15 quarts of 

 spirits of wine of at least 50 per cent. Tr. or 8 quarts of alcohol 

 of 90 per cent, Tr., and bring the mixture into the acetifying 

 vessel. This fluid would also be suitable for the quick process. 



For making vinegar on a small scale for domestic use, brown 

 sugar with water alone, or sugar with raisins, currants, and espe- 

 cially ripe gooseberries, may be used. These should be mixed in 

 the proportions which would give a strong wine, put into a small 

 barrel filled to about three-fourths of its capacity, with the bung- 

 hole very loosely stopped. Some yeast should be put in and the 

 barrel set in the sun in summer or a little way from the fire in 

 winter, and fermentation will soon begin. This should be kept 

 up constantly, but moderately, till the taste and smell indicate 

 that the vinegar is complete. It should then be poured off clear, 

 and bottled carefully. It will keep much better if it is boiled 

 for a minute, cooled, and strained before bottling. 



With the exception of apples and pears, the different varieties 

 of fruit cannot be had in such abundance as that they could be 

 used for the manufacture of vinegar on a large scale, and hence 

 only a brief description of their utilization for that purpose will 

 be given. 



It is characteristic of most of our varieties of fruits, and espe- 

 cially of berries, that in proportion to their content of sugar they 

 have a much greater content of free acids than grapes, and this 

 circumstance must be taken into consideration, as otherwise wine 



