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MANUFACTURING AND ADULTERATING LIQUORS.
71
at the bottom of the tub, and then rnns off by the
syphon pipe. The air enters by the circular row of
holes, circulates freely in the tub, and escapes by
the glass tubes. As the oxygen is absorbed, the
temperature of the liquor rises to 100 or 105° F.,
and remains stationary at that point while the action
goes on favorably. The liquor requires to be passed
through the cask
flloo
or
three
times before the ace–
tification is complete, which is generally effected in
24 to 36 hours.
A mixture of 80 galls. water, 14 galls. common
whiskey, 10 oz. acetic acid, 3 lbs. sugar or honey,
forming together 94 galls., yields on an average
an almost equal quantity of
vine~ar.
The co:Wr
will be white, but, if desired, any color may be
added.
MALT VINEGAR
Is
prepared from malt, which is mashed with hot
water, and the resulting wort is fermented as in the
common process of brewing. Th.e liquor
is
then
run into barrels placed endwise, tied over with
coarse canvass, and arranged, side by side, in a dark
room, moderately heated by a stove, and properly
supplied with air. Here it remains till the
acetou8
Digitized
by
G
oog
I
e