Home-made Cider Vinegar
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About this book
Home-made Cider Vinegar is a bulletin dated November, 1913, by Walter G. Sackett. The bulletin says thousands of bushels of apples and other fruit are allowed to go to waste annually just because it is too much trouble to gather it up and make some use of it. The bulletin names orchard products such as cider, apple butter, jelly and vinegar, all of which could be made from the fruit that the grower permits to rot.
The bulletin says that a few days after the cider is put into the barrels, the characteristic frothing appears at the bung-hole. The bulletin calls the alcoholic fermentation the first step in the vinegar making process, in which the sugar of the apple juice is converted into alcohol and carbon dioxide gas. The directions say the barrel must not be more than two-thirds full and should be kept at 75 degrees F. to 85 degrees F.
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Book facts
- Author
- Walter G. Sackett
- Pages
- 16
- Language
- English
- Genre
- Science
- Formats
- PDF, EPUB, Read online