,page #a ,bulletin #aib ,november1 #aiac ,the ,agricultural ,experiment ,station of the ,colorado ,agricultural ,college ,,home-,,made ,,cider ,,vinegar ,by ,,walter ,g4 ,,sackett ,,published ,,by ,,the ,,experiment ,,station ,,fort ,,collins1 ,,colorado #aiac ,page #b ,the ,agricultural ,experiment ,station ,fort ,collins1 ,colorado ,term ,the ,state ,board of ,agriculture ,expires ,,hon4 ,f4,e4 ,,brooks ,colorado ,springs1 #aiae ,,hon4 ,j4,s4,,calkins ,westminster1 #aiae ,,hon4 ,j4,c4,,bell ,montrose1 #aiag ,,hon4 ,,william ,,harrison ,clifton1 #aiag ,,hon4 ,,chas4 ,,pearson ,durango1 #aiai ,,hon4 ,r4,w4 ,,corwin ,pueblo1 #aiai ,,mrs4 ,j4,b4 ,,belford ,denver1 #aiba ,,hon4 ,a4,a4 ,,edwards ,fort ,collins1 #aiba ,,governor ,e4,m4 ,,ammons1 ,ex-,officio ,,president ,,chas4 ,a4 ,,lory1 ,ex-,officio ,l4,m4 ,,taylor1 ,,secretary ,j4,s4 ,,jones1 ,,treasurer ,,executive ,,committee ,,in ,,charge ,a4,a4 ,,edwards1 ,chairman ,j4,s4,,calkins ,e4,m4 ,,ammons ,,station ,,staff ,w4,p4 ,,headden1 ,a4,m41 ,ph4,d4 ,,chemist ,c4,p4 ,,gillette1 ,m4,s41 ,entomologist ,,director ,g4,h4 ,,glover1 ,m4,s41 ,d4,v4,m4 ,,veterinarian ,w4,g4 ,,sackett1 ,b4,s4 ,,bacteriologist ,,alvin ,,keyser1 ,a4,m4 ,,agronomist ,j4,o4 ,,williams1 ,b4,s4,a41 ,u4,s4 expert-in-charge ,,horse ,,breeding ,e4,p4 ,,sandsten1 ,ph4,d4 ,,horticulturist ,b4,o4 ,,longyear1 ,b4,s4 ,,botanist ,g4,e4 ,,morton ,m4,l41 ,b4,s4,a4 ,,animal ,,husbandsman ,e4,b4 ,,house1 ,b4,s4 7,e4,e471 ,m4,s4 ,,irrigation ,,engineer ,v4,m4 ,,cone1 ,b4,s4 ,,irrigation ,,investigations ,r4,e4 ,,trimble1 ,b4,s4 ,,assistant ,,irrigation ,,investigations ,p4,k4 ,,blinn1 ,b4,s41 ,,rocky ,,ford ,,alfalfa ,,investigations ,,earl ,,douglass1 ,m4,s4 ,,assistant ,,chemist ,s4 ,,arthur ,,johnson1 ,m4,s4 ,,assistant ,,entomologist ,l4,c4 ,,bragg ,,assistant ,,in ,,entomology ,j4,w4 ,,adams1 ,b4,s41 ,cheyenne ,wells ,,agronomy ,,assistant1 ,,dry ,,farming ,,elwood ,d4 ,,rood1 ,a4,b4 ,,assistant ,,chemist ,w4,w4 ,,robbins1 ,m4,a4 ,,assistant ,,botanist ,,paul ,s4 ,,jones1 ,b4,s4 ,,assistant ,,irrigation ,,investigations ,,ralph ,l4 ,,parshall1 ,b4,s4 ,,assistant ,,irrigation ,,investigations ,,james ,d4 ,,bell1 ,b4,s4 ,,assistant ,,irrigation ,,investigations ,,officers ,,chas4 ,a4 ,,lory1 ,,ll4,d4 ,president ,c4,p4 ,,gillette1 ,m4,s4 ,director ,l4,m4 ,,taylor ,secretary ,,margaret ,,murray ,executive ,clerk ,page #c ,,home-,,made ,,cider ,,vinegar ,by ,walter ,g4 ,sackett4 ,in driving through the fruit-growing sections of the ,united ,states1 one cannot fail to be impressed with the fact that 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 it4 ,this is particularly true during a season when prices are low owing to an overproduction4 ,such a practice would be condemned1 most certainly1 by any commercial firm1 and rightfully so1 as a most extravagant waste and far removed from any principle of scientific management4 ,talk with any captain of industry1 and he will invariably tell you that the largest profits in his business accrue from the complete utilization of the waste products4 ,indifference to the needs of others and ignorance of the latent possibilities in this second grade fruit are largely responsible for the fruit grower's short-sightedness4 ,he is apt to forget that there are a few more than ninety-three million others in this country who are dependent upon him for orchard products such as cider1 apple butter1 jelly and vinegar1 all of which could be made from this fruit which he permits to rot unnoticed under the trees4 ,could he only be shown the roll of greenbacks or catch the glitter of the gold which would represent his actual net return from the complete utilization of this unnecessary waste1 rotten apples1 wormy apples1 green apples and everything would be cleaned up the next time we should pass by his orchard4 ,in spite of the fact that thousands of gallons of white wine vinegar1 which has never been near a wine press1 are produced yearly by a purely chemical process from alcohol1 there is still a market for good1 old-fashioned1 apple cider vinegar4 ,the genuine article will never be entirely replaced by the artificial product4 ,but where is the public to obtain pure apple vinegar of acceptable quality8 ,it is not for sale at the local groceries except in sealed bottles at twenty-five cents a quart4 ,beside it on the shelf may be found the distilled vinegar1 artificially colored with caramel1 and the white pickling vinegar at fifteen cents a bottle4 ,in bulk the distilled vinegar can be bought for forty cents the gallon with a reliable guarantee behind it for strength and quality4 ,but you say1 ,page #d ,surely you must be mistaken about not being able to get cider vinegar from your grocer in bulk4 ,no1 gentle reader1 do not be deceived by the stencil mark on the end of the barrel4 ,if1 perchance1 this particular lot came from a nearby ranch1 the odds are in favor of its not being worth carrying home4 ,do not understand me to speak thus lightly of all home-made vinegar for there is some to be found of splendid quality1 but it is the exception4 ,as a rule the storekeeper will apologize to the customer for his farm vinegar1 but with that which comes from the wholesale dealer it is different4 ,most certainly a sad condition1 when the first and best vinegar that was ever made came from the farm home6 ,what is more1 it cannot be obtained from the farmer or apple grower today for most of them are buying all of the vinegar they use4 ,what has become of our apple vinegar industry1 and why have the merchants turned their attention to the distilled article8 ,the answer to this can be had without pursuing an extensive investigation into the economics of the question4 ,it is simply this--the average run of farm vinegar is so inferior to the distilled product that the merchants cannot afford to handle it4 ,the quality is so variable and the strength is so unreliable that the good housewife has learned through the repeated experience of having her pickles spoil not to ask for cider vinegar4 ,there is no good reason why this condition of affairs should exist which has resulted in placing a boycott on the farm product1 but in the light of the facts as they actually exist1 is not the consumer justified in taking this stand8 ,there is no doubt that the synthetic article has come to stay1 but this does not mean that genuine apple vinegar is a thing of the past4 ,however1 until we are able to produce as good or better vinegar on the farm and in the orchard and can guarantee its quality and strength to be reasonably constant1 we have no right to ask or to expect the public to buy an inferior product or to help build up the industry by its patronage4 ,it is just as easy to make high-grade apple vinegar at home when one understands the different operations and principles involved as it is to make good butter or good bread4 ,if the housewife knew as little about making butter and baking bread as the average farmer or orchardist knows about making vinegar1 we should all forsake the staff of life and take refuge in the nearest sanitarium4 ,page #e ,selection of the ,apples4 ,what has been said above concerning second grade fruit for cider and vinegar is not to be construed as meaning rotten1 wormy1 dirty1 or unripe fruit4 ,nothing is gained by such a practice and often all is lost4 ,in the first place1 it is impossible to cover up the flavor of the spoiled apples in the vinegar1 and in the second place1 when decayed and dirty fruit is employed1 it is practically out of the question to control the fermentations in the cider upon which the quality of the finished product depends almost entirely4 ,there is no reason why apples which have merely been bruised should not be used1 and where they are not too badly rotted1 the soft portion can be cut out4 ,children are always glad to have a hand in cider making and this is just where their services will fit in nicely4 ,remember that many hands make light work and likewise clean1 acceptable cider1 and you will be surprised to see in how short a time the spoiled parts can be removed from the bushels of otherwise worthless apples4 ,the importance of washing the apples thoroughly with clean water before they go to the mill to be ground cannot be overestimated4 ,there is bound to be a quantity of soil and dust clinging to the outside1 particularly where the orchards lie along a public road and are clean cultivated so that the apples fall on plowed ground4 ,this can be carried out very conveniently in an ordinary washtub1 after which the apples should be allowed to drain before they are ground4 ,one is always astonished at the amount of mud in the water after such an operation1 even when relatively clean1 hand-picked fruit is employed4 ,let us see next whether all varieties of apples are equally well suited to cider vinegar making2 whether a good cider apple is necessarily a good vinegar apple2 and what constituent or constituents of the apple determine its usefulness for these different purposes4 ,in answer to the first question1 it may be said that apples differ very widely in their adaptability to cider and vinegar making2 some appear to have been created for this very purpose1 while others would not do at all4 ,concerning the second point1 we find it is quite often the case that an apple which makes an excellent cider to drink would not make good vinegar4 ,this is due to the fact that most tastes demand a cider that is not too sweet and with a slight acidity4 ,such ,page #f apple juice would be very apt to make weak vinegar because of the relatively small amount of sugar present4 ,this reference to sugar brings us to the third item1 namely1 the important constituents of the apple so far as cider and vinegar are concerned4 ,several years ago1 ,dr4 ,van ,slyke of the ,geneva1 ,n4 ,y41 ,experiment ,station1 reported a series of analyses of apple juices representing eighty-three different ,american-grown varieties4 ,he gives the average composition of these juices as follows3 ,solids #ac4eb per cent ,total sugar as invert sugar #aj4ia per cent ,ash 4#bi per cent ,fixed acid 7malic7 4#eb per cent ,the sugar is unquestionably the most important of these substances so far as the part which it plays in the making of cider vinegar since the degree of sourness due to the vinegar acid 7acetic7 is directly proportional to the fermentable sugar present2 in other words1 all of the acid which was not originally present in the cider as natural apple acid1 or malic acid1 is produced from the sugar by processes which are soon to be described4 ,therefore1 since from a given amount of sugar just so much acid and no more can be made1 we can understand quite readily that for a high grade vinegar of maximum acidity the apple juice containing the most sugar will be the most desirable4 ,the amount of natural acid present in the juice plays an insignificant part in the final acidity of the vinegar1 since the small quantity that is present in the apple juice practically all disappears during the change into vinegar4 ,from this it is clear that it is the sugar and not the natural apple acid that is to be considered in cider for vinegar4 ,now1 as has been stated above1 cider for table use is usually more pleasant to drink when it is not too heavy and when the sugar is lower and the acid somewhat higher than the standard for vinegar cider requires4 ,the composition of the juice of some of our common commercial varieties1 especially the sugar content1 may be of interest at this time in connection with what has been said with reference to the suitability of different ciders for vinegar making4 ,the ,page #g analyses which ,i am submitting are those given by ,dr4 ,van ,slyke99 for eastern apples4 99,van ,slyke1 ,l1 ,l41 ,bulletin #beh1 ,geneva1 ,n1 ,y41 ,exp4 ,sta4 ,a ,study of the ,chemistry of ,home-,made ,cider ,vinegar1 #aijd4 ,table ,i ---- ,analyses of ,apple ,juice of ,different ,varieties of ,american ,apples4 ,specific ,solids4 ,equivalent of total ,fixed ,variety of ,apple4 ,gravity4 sugar in form of acid as invert sugar4 malic4 ,per cent4 ,per cent4 ,per cent4 ,baldwin #a4jgb #af4hb #ae4ci 4#fg ,belleflower #a4jfa #ad4ji #ab4hb 4#eh ,ben ,davis #a4jeb #ab4gg #aj4fj 4#df ,ben ,davis #a4jdf #aj4fi #f4gd 4#dd ,gano #a4jdf #aj4af #h4fa 4#da ,gano #a4jef #ac4ib #aa4cb 4#da ,grimes ,golden #a4jgj #ah4ah #ad4je 4#gd ,jonathan #a4jef #ad4fb #aa4fj 4#cb ,maiden ,blush #a4jea #ab4gj #i4ii 4#fg ,northern ,spy #a4jeb #ac4gg #i4gg 4#fi ,red ,siberian ,crab #a4jgj #ag4cd #aa4hc 4#ig ,rome ,beauty #a4jdh #aa4cg #h4gj 4#cg ,wealthy #a4jeg #ae4bf #aa4fd 4#ff ,whitney #a4jfj #ad4af #aa4ci 4#dj ,winesap #a4jfe #af4de #ac4cd 4#eh ,yellow ,transparent #a4jdi #aa4ga #i4gf 4#hg ,an examination of the above table shows us that there is a wide variation in the percentage of sugar in the apple juice of different varieties1 varying from #f4gd per cent4 in one sample of ,ben ,davis to #ae4ci per cent4 in the ,baldwin2 that the quantity of sugar in any given variety may vary as much as #d per cent4 7,ben ,davis #f4gd-aj4fj74 ,the amount of sugar depends upon a number of factors such as soil1 climate1 culture1 variety1 and ripeness1 unripe and over-ripe apples containing less sugar than ripe ones4 ,browne has shown very clearly the changes that take place in the sugar content of apples at different periods of ripeness3 ,browne1 ,annual ,rept4 ,penn4 ,dept4 ,agr1 #ahii4 p4 #eda4 ,table ,,ii ---- ,sugar in ,baldwin ,apple at ,different ,periods4 ,equivalent of ,total ,sugar in ,date ,condition4 ,form of ,invert ,sugar4 ,aug4 #g1 #ahii ,very ,green #h4aa ,sept4 #ac1 #ahii ,green #aj4gb ,nov4 #ae1 #ahii ,ripe #ad4hg ,dec4 #ae1 #ahii ,over-ripe #ad4he ,the question is sometimes asked whether the so-called sweet apples will make as good vinegar as the tarter varieties4 ,all things being equal1 there is no reason why they should not1 provided they contain as much sugar as the more acid kinds4 ,this statement may seem somewhat paradoxical1 but it should be remembered that ,page #h it is the presence of acid rather than the absence of sugar that makes an apple taste sour4 ,as a matter of fact1 some of our very sourest sorts contain as much and more sugar than the sweetest sweet apples4 ,cider for vinegar should not contain less than #h4e per cent4 of sugar4 ,storage of the ,cider4 ,the most satisfactory containers for both cider and vinegar are whisky and brandy barrels4 ,molasses barrels and old vinegar barrels should be used only when no others are available1 and then not until they have been very carefully and thoroughly cleaned4 ,too much stress cannot be laid upon the necessity of scalding old vinegar barrels with either live steam or boiling water to remove the last trace of the old vinegar4 ,there is1 perhaps1 no one factor which is responsible for more failures in farm vinegar making than the time-honored but pernicious custom of using old vinegar barrels for sweet cider without even rinsing out the dregs of former years4 ,mere rinsing is not sufficient4 ,they must be scalded to make them fit for use4 ,if this is not done in such a manner as to kill all of the organisms in the barrel1 the probability is that the sweet cider which is put in them subsequently will never make vinegar4 ,the reason for this will be given a little later4 ,in a recent number of a certain farm journal1 the following is given under directions for making apple vinegar3 ,get a barrel in which good vinegar has been made and use it1 or get some of the scum off of the top of good vinegar and rinse out the new barrels with this as soon as they cool after having been thoroughly washed out with boiling water4 ,put fresh cider into these barrels4 ,no procedure more absurd and dangerous to the success of apple vinegar could possibly be undertaken than is contained in this recommendation4 ,in fact1 it would be difficult to find a better recipe for vinegar failures than this4 ,never1 under1 any consideration1 put either mother or old vinegar into sweet cider4 ,it is never safe to use metallic containers for holding cider even for an interval of a few hours1 since the acid of the juice attacks the metal1 dissolving a portion of it4 ,such cider1 because of the metal in solution1 might produce metallic poisoning in the person drinking it4 ,the sweet cider as it comes from the press may either be placed at once in barrels1 which should not be filled more than two-thirds to three-fourths full1 or if one has suitable wooden tubs or vats in a clean1 cool place1 it may be stored there for twelve to ,page #i twenty-four hours to permit settling1 after which it should be transferred to barrels4 ,the bung should be left out and a loose stopper of cotton batting inserted in the hole to decrease evaporation and prevent dirt from falling in4 ,the barrels should not be tightly stoppered until the vinegar contains at least #d4e to #e4j per cent4 of acetic acid1 at which time they should be filled entirely full and securely bunged4 ,throughout the entire period of vinegar making1 the casks should be placed on their side and not on the end4 ,this gives the cider a larger free surface exposed to the air1 which is quite essential to rapid vinegar formation4 ,it may be of some advantage in admitting air to bore a one and one-half inch hole in each end of the barrel along the upper edge4 ,if this is done1 the holes should be covered with fine wire gauze or two thicknesses of cheese cloth to exclude small vinegar flies4 ,the ,alcoholic ,fermentation4 ,a few days after the cider is put into the barrels1 the characteristic frothing appears at the bung-hole4 ,to use a common expression1 ,it is beginning to work4 ,this indicates that the alcoholic fermentation1 the first step in the vinegar making process1 has begun1 and the sugar of the apple juice is being converted into alcohol and carbon dioxide gas4 ,the first of these substances is too well known to need any further comment other than to state that it is this element of hard cider that gives it its intoxicating property4 ,with carbon dioxide1 many of us are not as well acquainted4 ,it is this gas escaping from the fermenting cider that causes the frothing and likewise the foamy appearance of the bread sponge4 ,it is this gas dissolved in the cider or in the carbonated drinks at the soda-water fountains that imparts to them the characteristic bite or tingle1 and upon escaping from the stomach produces that peculiar sensation in the head and nose4 ,strangely enough1 this same gas is the active principle of practically all chemical fire extinguishers4 ,now1 what is the exciting agent which starts up the fermentation in the bread sponge and in the sweet cider8 ,in both cases it is the same3 a microscopic organism1 the yeast plant4 ,in the one instance we add a yeast cake to the bread mixture2 in the other we either trust to the wild yeasts of the air and the skin of the apples or following the more recent1 approved method1 we add a yeast cake or a pure culture of a yeast selected especially for this purpose4 ,to depend upon the wild yeasts of the air to accomplish the fermentation is too uncertain since many of them are able to ,page #aj convert only a small part of the sugar into alcohol1 while others act so slowly that they are impracticable4 ,inasmuch as the percentage of acetic acid in the vinegar depends directly upon the amount of alcohol produced1 it is very essential to secure as large a yield of alcohol as possible from the sugar present4 ,this means converting all of the sugar into alcohol in the shortest time possible4 ,the most satisfactory way of doing this is to add one cake of compressed yeast1 stirred up in a little cooled1 boiled water1 to each five gallons of sweet cider4 ,in place of this1 one quart of liquid wine yeast1 propagated from a pure culture1 may be used for each thirty gallons of cider4 ,during the alcoholic fermentation1 the cider should be kept at a temperature of #fe to #hj degrees ,f4 ,here is where many make the very serious mistake of putting their fresh cider into a cool cellar where the fermentation takes place entirely too slowly4 ,if the cider is made in the fall1 the barrels should be left out of doors for a while on the protected1 sunny side of a building and kept warm1 unless a regular vinegar-cellar1 artificially heated1 is at hand4 ,if yeast is added and the proper temperature is maintained1 the alcoholic fermentation should be completed in six weeks to three months in place of seven to ten months as in the old fashioned way4 ,experiments along this line have shown that when yeast is added and a temperature of #gj degrees ,f4 is held1 the cider at the end of one month contained #g4be per cent4 of alcohol as against 4#aa per cent4 when no yeast was used and the temperature was between #de and #ee degrees ,f4 ,cider kept in a cellar at #de to #ee degrees with no yeast added required seven months to make #f4gi per cent4 of alcohol4 ,temperature1 alone1 is an important factor as shown by an experiment wherein cider to which no yeast was added was held for three months at #gj degrees ,f4 and yielded #f4da per cent4 of alcohol4 ,there is no question but that the time required for completing the alcoholic fermentation can be reduced at least one half by adding yeast and by maintaining the proper temperatures4 ,by hastening this operation1 the loss of alcohol by evaporation is reduced1 and the acetic fermentation can be started that much sooner4 ,theoretically1 #ajj parts of sugar should give #ea parts of alcohol and #di parts of carbon dioxide gas4 ,this figure has been shown by ,browne to be a little high4 ,in actual practice1 #de-dg parts of alcohol from #ajj parts of sugar is a fair average4 ,but why not add mother or vinegar to sweet cider or put ,page #aa sweet cider into an old vinegar barrel8 ,here is the reason3 ,we have seen from what has gone before that alcohol is produced from the fermentation of the sugar4 ,we shall soon learn that the acetic acid of the vinegar is formed from this alcohol4 ,now1 in order to obtain the maximum amount of acetic acid1 it is necessary to have as much alcohol as possible in the hard cider1 and this can be obtained only by the complete conversion of all the sugar into alcohol and carbon dioxide gas4 ,the complete destruction of the sugar can be accomplished only by the uninterrupted action of the yeast1 and the presence of mother of vinegar by producing acetic acid interferes seriously with this fermentation4 ,the yeast cells are either killed or their useful activity is checked long before all of the sugar has been changed into alcohol4 ,this is the condition of a very large percentage of farm vinegar--just hard cider that will not and never will make vinegar4 ,it means just this3 ,a small part of the sugar was made into alcohol and this alcohol was at once changed to acetic acid by the mother present2 this acetic acid killed the yeast so that no more sugar could be changed to alcohol and no more alcohol being found1 no more acetic acid could be made by the mother4 ,we have a weak1 worthless something neither vinegar nor hard cider with considerable unfermented sugar still present and incapable of further fermentation because no yeast can develop in the weak acetic acid solution4 ,the ,acetic ,acid ,fermentation4 ,the second step in vinegar making is the change of the alcohol of the hard cider into the acetic acid of the finished product4 ,this is accomplished by the acetic acid germ1 another microscopic plant still smaller than the yeast4 ,in some peculiar way it is able to bring about a union between the alcohol of the hard cider and the oxygen of the air so that the alcohol is transformed into acetic acid and water4 ,as soon as the alcoholic fermentation1 described in the preceding section1 is completed1 draw off the clear liquid1 being very careful not to disturb the sediment in the barrel4 ,wash out the barrel thoroughly and replace the hard cider4 ,it is believed that removing this sediment permits the acetic acid to form somewhat more quickly1 and furthermore1 the sediment may undergo decomposition and impart a disagreeable flavor to the cider4 ,again1 these dregs may harbor living bacteria which either destroy acetic acid or interfere with its formation4 ,this done1 we are now ready to introduce the acetic acid ,page #ab germs4 ,this may be carried out in a number of different ways1 but preferably by means of a pure culture of a desirable organism which has been selected because of its ability to produce strong acetic acid and to impart an agreeable flavor to the vinegar4 ,in place of the pure culture starter1 one may add two to four quarts of good cider vinegar containing more or less mother for each barrel4 ,the introduction of a desirable organism is left to chance in this case4 ,a serious objection to this latter method is that sometimes one introduces foreign organisms with the mother which may prove detrimental to the vinegar4 ,the pure culture starter is free from this objection4 ,on the whole1 the indiscriminate use of mother alone is to be discouraged1 since the popular idea of what constitutes mother is apt to be wrong4 ,pure mother is made up exclusively of acetic acid bacteria and is recognized as the thin1 white1 glistening1 gelatinous membrane that forms on the surface of vinegar4 ,it seldom becomes one sixteenth of an inch in thickness and should be translucent or white in color1 ,it is entirely distinct from the thick1 tough1 dark brown1 slipping1 leathery masses which form in vinegar and are usually regarded as mothy of vinegar4 ,such accumulations contain the acetic acid germ1 in all probability1 but in an impure state4 ,in addition to this organism there may be present yeast cells and numerous bacteria which are positively harmful to the vinegar4 ,often these growths undergo decomposition and give the vinegar a flavor of rotten oranges4 ,again the germs present may cause the partial or complete loss of the acid1 particularly if the barrels are not full and tightly stoppered4 ,all things taken into consideration1 the use of this sort of mother is a rather dangerous procedure4 ,with the acetic fermentation1 as with the alcoholic1 the higher temperatures favor the changes4 ,experimental work shows that hard cider to which no acetic acid bacteria were added other than those that came from the air1 and kept at #fe degrees ,f41 when six months old1 contained #g4jc per cent4 of acetic acid1 while that held at #ee degrees ,f4 showed only #c4fc per cent4 ,the addition of some kind of an acetic acid starter1 either as a pure culture of the acetic organism or as good vinegar1 hastens the fermentation and reduces appreciably the time required for making marketable vinegar4 ,for most satisfactory results we would recommend using the pure cultures and holding the vinegar at a temperature of #fe to #ge degrees ,f4 ,under these conditions1 salable vinegar can be obtained in three to six months in place of two to three years1 as is often ,page #ac the case4 ,theoretically1 #ajj parts of alcohol should give about #acj parts of acetic acid1 but in actual practice this will probably fall below #abj4 ,when the acetic acid has reached #d4e to #e per cent41 fill the barrels as full as possible and cork tightly4 ,in this way1 contact of the air with the vinegar is cut off and the acetic acid organisms soon cease their activity4 ,if this is not done and the acetic and other bacteria are allowed to develop indefinitely1 there is apt to be a reverse reaction resulting in a partial or complete loss of the acetic acid4 ,such vinegar is1 of course1 worthless4 ,clarification of ,vinegar4 ,for those who desire an extra fancy product of extraordinary brightness1 suitable for bottling1 it will be necessary to subject the vinegar to a special process of clarification known as fining4 ,according to ,bioletti991 the best results are obtained by using isinglass4 ,this is employed at the rate of from one-half to three-fourths of an ounce of isinglass to each one hundred gallons of vinegar4 99 ,bioletti1 ,frederic ,t41 ,grape ,vinegar1 ,bull4 #bbg1 ,california ,exp4 ,sta41 #aiab4 ,the isinglass is cut into small pieces and soaked for twelve to twenty-four hours in a little water containing acetic or tartaric acid equal in weight to the isinglass used4 ,when thoroughly soft it is then rubbed several times through a fine sieve1 gradually adding a little more water until a perfectly fluid liquid is obtained4 ,this fluid is then well mixed with a little vinegar and thoroughly stirred into the cask4 ,with some vinegars it is necessary to add a little tannin1 from one-half to one-seventh the amount of the isinglass used4 ,this tannin should be added at least twenty-four hours before the finings4 ,when the finings have settled and the vinegar is perfectly bright it is ready for bottling4 ,pure ,cultures for ,vinegar ,making4 ,reference has been made above to the use of pure cultures1 both yeast and acetic acid bacteria1 for vinegar making4 ,for a little more than one year1 the ,bacteriological ,laboratory of the ,colorado ,experiment ,station has been supplying these at fifty cents 7#ej;c7 per set1 post paid1 sufficient for one barrel1 to those who care to give them a trial4 ,full printed directions for their use are included4 ,these cultures have been selected because of certain properties which they possess which make them especially suited to the vinegar industry4 ,no guarantee1 either expressed or ,page #ad implied1 goes with the cultures1 since it is not the purpose of the ,experiment ,station to exploit these products1 but rather to distribute them at the cost of production for experimental purposes4 ,inasmuch as one of the cultures is to be added to the sweet cider1 the set should be obtained a few days1 not longer1 before the cider is to be made4 ,requests for cultures should be addressed to the ,bacteriological ,laboratory1 ,colorado ,experiment ,station1 ,fort ,collins1 ,colorado1 and should be accompanied by a remittance of fifty cents 7#ej;c74 ,directions ,for ,using ,pure ,cultures in ,making ,vinegar ,preparation of ,yeast ,culture4 #a4 ,for each barrel of sweet cider1 sterilize one two-quart ,mason jar by washing thoroughly and boiling for five minutes in clean water4 #b4 ,cover the top of the jar with a single layer of clean muslin or cheese cloth just removed from boiling water and secure it in place by a string tied about the neck of the can4 #c4 ,select #f or #h medium sized ripe apples2 pare and quarter or slice them2 add one quart of water and boil till soft2 strain liquid through clean cloth while hot into ,mason jar1 first removing the cloth covering from the top4 #d4 ,make up the volume of liquid to approximately one quart with boiling water2 add #d tablespoonfuls of sugar and replace the cloth immediately4 #e4 ,when the liquid has cooled thoroughly1 partly remove the cloth covering and add the contents of the culture bottle marked ,yeast4 ,replace the cloth4 ,just previous to opening the culture bottle1 shake thoroughly and immerse the lip and cork only1 ten second in boiling water4 ,do not touch the lip while removing cork4 #f4 ,keep the jar in subdued light at a temperature of #ge degrees ,f4 to #ij degrees ,f4 ,after two to four days the foaming characteristic of alcoholic fermentation should appear4 #g4 ,after four to six days1 add the entire contents of the yeast jar to the barrel of freshly made sweet cider4 ,the barrel must not be more than two-thirds full2 it should be placed on its side1 and the bung-hole be left open1 or1 better1 plugged loosely with a tuft of clean cotton batting4 #h4 ,keep the barrel at #ge degrees ,f4 to #he degrees ,f4 ,page #ae ,preparation of ,acetic ,culture4 #a4 ,three to four weeks after the yeast culture has been added to the cider prepare the ,acetic ,culture in precisely the same manner as described for the yeast in paragraphs #a to #f above4 ,see that all of the culture is removed from the bottle2 rinse with a little cooled boiled water if necessary4 ,do not shake the jar while the culture is developing4 #b4 ,by the end of one to two weeks1 a white1 gelatinous film or membrane should be visible on the surface of the liquid4 ,this is a growth of acetic acid bacteria and constitutes the ,mother of ,vinegar4 #c4 ,when this acetic membrane is well formed1 which will require about two weeks1 with a clean sliver of wood1 previously dipped into boiling water1 remove the membrane from the jar1 but do not lay it down2 pour the contents of the jar into the barrel of cider1 now fermented1 to which the yeast was added some five or six weeks before2 next drop the sliver with the attached acetic film into the barrel through the bung-hole4 ,the wood will serve to float the acetic membrane on the surface of the hard cider and thereby hasten its development by keeping it in contact with the air4 #d4 ,keep the barrel at #fe degrees ,f4 to #ge degrees ,f4 till the vinegar has formed4 #e4 ,when vinegar of satisfactory quality has been obtained1 in three to six months1 draw off and store at a cool1 even temperature in casks which are kept full and tightly bunged4 #f4 ,both of these cultures can be propagated indefinitely by employing a small portion of the jar cultures in the same manner as the original bottle starters4 ,,transcriber',s ,,notes3 #a4 ,italics in the original text have been indicated by underscores at the beginning and end of the italicized text1 for example1 italicized text4 #b4 ,bold face in the original text has been indicated by equals signs at the beginning and end of the bold face text1 for example1 bold face text4