Vinegar may be made from wine or ale, by keeping it for some weeks or months in a warm place, with of air. In this country it is usually made from malt, or a mixture of malted and unmalted barley, which is mashed as for beer, and fermented with yeast. The fermented liquor is then placed in a warm room for many weeks in unclosed casks, and finished by transferring it into large vessels with false bottoms, on which are placed the refuse raisins, etc, from which wine has been prepared. A much quicker method of acetification is sometimes employed: the fermented liquor is made to pass in drops into tubs filled with beech chips, so as to expose an extended surface to the action of the air. In Germany it is also made by the direct acetification of spirit by means of platinum black. The method of preparing wood-vinegar has already been noticed. (See Pyroligneous Acid.) The following is one of the processes followed in making vinegar from sugar: - Boil 10 gallons of water for 10 minutes with a quart of bran; run it into a tub through flannel, and put into it 12 lbs. of coarse brown sugar, and when cooled to 70° add a quart of yeast at three different times. Let it work for four days, then take off the yeast, and run the liquor into a clean tub. Fill the tub nearly with the liquor, leaving room for 2 lbs. of bruised crab apples and 1 lb. of raisins. If it ferments, add a little reserved liquor, or water boiled with sugar, till the fermentation ceases. Then place the cask upon a plank fronting the sun in summer, and near the fire in winter. Put into it 1 oz. of isinglass well beaten up with a quart of old vinegar, cover the bunghole with a piece of hop-bag (fastened to the edge of the hole by pitch), and lay a tile over it. Leave it in this state till it becomes fit for x\se. On a small scale, Dr. Turner states that vinegar may be made from 120 parts of water, 12 of brandy, 3 of brown sugar, 1 of tartar, and 1/2 of sour dough, left some weeks in a warm place. For Perfumed Vinegar, see Perfumery.