1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

183

VINEGAR.

ture must, however, be always maintained at the temperature of 100°. "Instead of the above mixture of proof– spirits, water and wine, we may employ, accord– ing to Dingler, a clear fermented wort of malt, n1ixed with a little spirits. The perfect vinegar which collects in the receiving cistern 1nay be immediately racked off into the store casks for 8ale. "It has been objected to this process, that in consequence of the n1ixture of saccharine and glutinous materials which are contained in beer or worts, along with the acetous fermentation, there is also partially a vinous fermentation, and much carbonic acid thereby disengaged, so as to obstruct the acetification. This obstruc– tion may be remedied by a freer circulation of air, or by the exposure of quicklime in the chamber. It is a more substantial objec– tion that, fr01n the addition of beer, etc., more lees or dregs are deposited in the graduation tub, whereby a more frequent cleansing of it,