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154
THE
COMPLETE
PRACTICAL
DISTILLER.
MODE
OF
MAKING
ENGLISH
VINEGAR
This
is
generally
made
from
malt.
By
mashing
with
water,
100
gallons
of
wort
are
extracted,
in
less
than
two
hours,
from
1
bushel
of
malt.
When
the
liquor
has
fallen
to
the
temperatui;e
of
75°
Fahr.,
4
gallons
of
the
yeast of
beer
are
added.
After
thirty-six
hours
it is
racked
off
into
casks,
which
are
laid
on
their
sides,
and
exposed,
with
their
bung-holes
loosely
covered,
to
the
sun
in
sum-
mer,
but
in
winter
they
are
arranged
in
a
stove-room.
In
three
months
this
vinegar
is
ready
for
the
manufac-
ture
of
the
sugar
of
lead.
To
make
vinegar
for
domestic
use,
however,
the
process
is
somewhat
different.
The
above
liquor
is
racked
off
into
casks
placed
upright,
hav-
ing
a
false
cover,
pierced
with
holes,
fixed
at
about
a
foot
from
their
bottom.
On
this
a
considerable
quantity
of
ropey
or
the
refuse
from
the
makers
of
British
wine,
or,
otherwise,
a
quantity
of
low-priced
raisins,
is
laid.
The
liquor
is
turned
into
another
barrel
every
twenty-four
hours,
in
which
time
it
has
begun
to
grow
warm.
Some-
times,
indeed,
the
vinegar
is
fully
fermented
as
above,
without
the
rope^
which
is
added
at
the
end
to
communi-
cate
the
flavour.
Good
vinegar
can
be
made
from
a
weak
syrup
of
18
ounces
of
sugar
to
every
gallon
of
water;
yeast
and
rye
are
to
be
used
as
above
described.
Vine-
gar
obtained
by
the
preceding
methods
has
more
or
less
of
a
brown
colour,
and
a
peculiar
but
rather
grateful
smell.