230 TWENTY-FIFTH ANNIVERSARY REPORT. 
in respect to the requirement of 2 per ct. of cider-vinegar solids, 
something depends upon the method of determining solids, since 
there is as yet no recognized official method. It would be wise for 
the law to fix the method to be used in estimating solids. 
8. CONDITIONS COMMONLY PRODUCING CIDER VINEGAR BELOW 
STANDARD. 
The more common causes responsible for the production of cider 
vinegar low in acetic acid are the following :—(1) Poor apple juice, 
due to (a) unripe fruit, (b) over-ripe fruit, (c) watering normal 
apple juice, (d) second pressing of water-treated pomace, (e) the 
use of fruit normally poor in sugar. (2) Conditions unfavor- 
able to the necessary fermentation processes, such as (a) dirty fruit, 
(b) unclean barrels, (c) too low temperature, (d) lack of air from 
filling barrel too full or stopping the bung-hole. (3) Lack of proper 
care after the vinegar is made, by leaving the cider standing at 
too high a temperature with the bung open and the barrels only 
partly filled. 
Q. DIRECTIONS FOR HOME MANUFACTURE OF CIDER VINEGAR. 
(1) Kind of apples to use. Only clean, sound, ripe apples, giving 
a juice containing not less than 8.5 per ct. of sugar should be used. 
(2) Preparation of apple juice. Cleanliness should be observed in 
grinding and pressing. Avoid the use of juice made from second 
pressing of pomace. (3). Putting apple juice in barrels. The 
barrels should be carefully cleaned and thoroughly treated with 
live steam or boiling water and should be filled about two-thirds 
or three-fourths full of apple juice. The bung should be loosely 
placed in the hole or preferably the hole loosely plugged with a 
stopper of absorbent cotton. (4) Management of alcoholic fermen- 
tation. The barrels of apple juice should be kept at a temperature of 
65° F. to 70° F., if a fairly rapid fermentation is desired. A fur- 
‘ther shortening of time may be realized by adding yeast to the 
apple juice, using one compressed yeast cake for five gallons of 
juice. (5) Management of acetic fermentation. When alcoholic 
fermentation is complete, draw off clear portion of liquid, rinse 
barrel, replace the clear liquid, add 2 to 4 quarts of good vinegar 
containing some “mother” and keep at a temperature of 65° F. 
to 75° F. (6) Care of cider vinegar. When the acetic acid amounts 
to 4.5 per ct. of acetic acid or more, then fill the barrels as full as 
possible and cork tightly. 
