174 MONEY IN BEES IN AUSTEALASIA 



matter of fermentation. The first "working" is called 

 tlie vinous or alcoholic, and the second acetous. Take 

 care not to mix the ferments or the result will not be 

 vinegar). This syrup should be poured into a spirit 

 cask standing in a warm room of equable temperature. 

 Variations of temperature are detrimental to the growth 

 of the cellules; a range of 67° to 87° F., is essential to the 

 life of the ferments. Lay the cask on its side with the 

 bunghole on top and fill it quite full of the sweetened 

 water. Left to itself there is little danger of foreign 

 ferments starting work, but half a pint of yeast added 

 will start the first fermentation. When the boiling- 

 fizzing noise has subsided the alcoholic fermentation is 

 completed sufficiently to allow transfer into an old 

 vinegar barrel. The spirit cask should be tightly bunged 

 up before storing away. 



Once in the vinegar (or acid) barrel the production of 

 acetic acid can be greatly accelerated by the free 

 admission of air. Allowing the liquid to drip slowly 

 from one vessel to another will accomplish much of the 

 "making over" into vinegar. Old honey-vinegar casks 

 often have large pieces of acetic acid crystals encrusted 

 on the joints where a tiny leak has been. When the 

 vinegar is strong enough, it should be heated and sealed 

 down, to prevent the development of cells, that would 

 ultimately attack the vinegar itself, finally destroying it. 



The chief thing to observe in vinegar making, is to 

 keep the two ferments separate ; for instance, it is useless 

 to allow vinegar cellules to get into the spirit cask, and 

 expect the barrel to give good alcoholic ferments. During 

 the process of fermentation, unless the bungholes are 

 kept covered with cheesecloth, a small reddish vinegar- 

 fly will soon put in an appearance. It is hardly necessary 

 to point out that all metals should be kept from coming 

 into contact with the liquid at any stage. Always use 

 rain water and remember that the formation of acetic 

 acid is due to the oxidation of alcohol. It takes about 

 2 years to make first-class honey- vinegar. 



