Cider Vinegar
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United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- Vinegar
- 8 gallons like juice
- 10 gallons apple juice fresh
- Sugar
- Cider
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Method
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- Take 10 gallons apple juice fresh from the press, and suffer it to ferment fully, which may 78 grocers' manual.
- .
- be in about two weeks, or sooner, if the weather is warm ;
- and then add 8 gallons like juice, new, for producing a second fermentation ;
- in two w^eeks more add another like new quantity, for producing a third fermentation.
- This third fermentation is material.
- Now stop the bunghole with an empty bottle, with the neck downward, and expose it to the sun for some time.
- When the vinegar is come, draw off one-half into a vinegar cask, and set it in a cool place above ground, for use when clear.
- With the other half in the first cask, proceed to make more vinegar in the same way.
- Thus one cask is to make in, the other to use from.
- When making the vineo^ar, let there be a moderate deg^ree of heat, and free access of external air.
- The process is hastened by adding to the cider, when you have it, a quantity of the mother vinegar, as it is called — a whitish, ropy coagulum, of a mucilaginous appearance, which is formed in the vinegar, and acts as a ferment.
- The strength of vinegar depends on the amount of -sugar or starchy matter to be ultimately converted into acetic acid.