OFFICIAL INSPECTIONS yo. J^ 



tightly stoppered before the formation of acid is completed, the 

 fermentation soon ceases and the amount of acid does not 

 increase further. 



When the alcoholic fermentation is completed and the cider 

 has become commercial cider vinegar of good quality, destruc- 

 tive fermentation of the acid may be encouraged by leaving the 

 bung-hole open and the barrel only partially full. 



Directions for Making Vinegar at Home 



The following are the directions for making home-made cider 

 vinegar, as given in Bulletin 258 of the New York Agricultural 

 Experiment Station : 



KIND OF APPLES TO USE 



Only ripe apples should be used, possessing a sugar content 

 of not less than 8.5 per cent. Most varieties of apples com- 

 monly available possess the requisite amount of sugar when ripe, 

 but not when green. The apples should not be decayed or 

 over-ripe, because the amount of sugar is lessened' in such 

 apples. The apples should be clean when gathered and if not, 

 they should be made so by washing. The objection to dirt in the 

 apple juice is the danger of introducing forms of fermentation 

 that will interfere with the normal alcoholic and acetic fermenta- 

 tions which are desired. One objection raised to washing apples 

 is the liaibility to remove the germs that cause the desired forms 

 of fermentation. \\''hile in our own practice we have not met 

 with such difficulty, it is preferable that the apples shall, if possi- 

 ble, be clean when gathered, 



PREPARATION OF APPLE JUICE 



In the grinding and pressing of the apples care should be 

 taken to observe ordinary precautions of cleanliness. In many 

 cases, it is the practice to add water to the apple pomace afcer 

 pressing, let it stand awhile and press again. This treatment 

 yields as additional amount of juice, which, however, does not 

 contain the requisite amount of sugar to make good vinegar, 

 providing the first pressing has been efficient. Avoid the use of 

 juice made from second pressing. 



