188 VINEGAR, CIDER, AND FRUIT-WINES. 



fluid proceeds very slowly. A sudden change in the temperature 

 of the workroom can, of course, be readily prevented by proper 

 heating. 



Execution of the Preceding Process on a Manufacturing Scale. 



The manufacturer of wine-vinegar has but little choice in the 

 selection of his material ; he must take the spoiled wines as they 

 come. The only difference as regards the value of the material 

 is in the content of alcohol ; the greater the latter, the more 

 valuable the material. Wines with a content of alcohol not 

 much above 6 per cent, are best used as they are, as they yield 

 vinegar with about 5J per cent, of acetic acid. It is advisable, 

 however, to dilute stronger wines with a content of alcohol up to 

 10 per cent., so that they contain not more than about 6 per cent. 

 For the dilution of such wine either water or ordinary vinegar 

 can be used. The strength of the latter must be so chosen that 

 the wine-vinegar prepared from a mixture of wine and vinegar 

 contains 5J to 6 per cent, of acetic acid. The proportions in 

 which vinegar and wine are to be mixed for this purpose are 

 found by a simple calculation after accurately determining the 

 content of alcohol in the wine and that of acetic acid in the 

 vinegar. 



The workroom should be so situated as to be protected against 

 sudden changes in the temperature and provided with a furnace 

 or self-regulating stove. The vessels for the formation of 

 vinegar are placed upon suitable supports, and a table for holding 

 the plates for the cultivation of the vinegar ferment should be 

 provided. If the size of the room permit, it is advisable to store 

 in it a few barrels of the material to be worked, the fluid thereby 

 gradually acquiring the proper temperature. 



For the formation of the vinegar very shallow vats, best with a 

 diameter of 3J to 5 feet and a depth of 9 to 14 inches, are used. 



The' iron hoops are protected from the action of the acetic 

 vapors by a coat of asphalt lacquer. The vats are placed in the 

 position they are to occupy in the workroom and filled with 

 water up to about If to 3} inches from the top, the height of the 

 level of the fluid being marked on the inside wall. At distances 



