To make vinegar proceed as follows. To 3 bushels of malt add 20 gal. of water at a temperature of about 17o P.; alter stirring well for about half an hour, strain off the clear liquid and pour on another 20gal. of water, followed by about LOgal., when the malt will be exhausted. The liquids are mixed and cooled quickly to 70' P.; then the yeast is stirred in and the vat covered. After fermenting for from twenty-four to thirty-six hours, the wort must be carefully strained and run into barrels (three-fourths full) set on their sides in a cool, airy place. Holes about 2 in. diameter are bored in both ends of the barrels to allow a free circulation of air. The acetification will require several months, and the vinegar must be filtered before being used. There is also another method of converting the fermented wort into vinegar, known as the " quick "vinegar process. For this an apparatus similar to the sketch below will be required. It consists of a large wooden var A having a wooden partition B bored with holes.
Resting on this partition is a pile of beech shavings, and above the shavings is another partition C also bored with holes. To prevent the vinegar passing through too quickly, in each hole is fitted a piece of glass tube projecting upwards an inch or two, so that this level of liquid remains on the partitions. To conduct the liquid down, each tube has a piece of loose cotton lampwick projecting both above and below, and through this the liquid is drawn by capillary attraction. The tube D is for drawing off the liquid as the bottom of the vat fills with vinegar. Near the bottom six or eight boles are bored to allow air to enter. Boiling water is first poured through the vat until the liquid comes away quite colourless. A little hot vinegar is then run in, the apparatus is allowed to stand a few days, then fermented wort is run slowly through and put back a few times until it begins to smell of vinegar; after a time the vinegar plant or ferment will grow vigorously on the shavings, and good vinegar will be obtained by the one operation only.
Apparatus for Making Vinegar.