1857 The Bordeaux wine and liquor dealers' guide

71

MANUFACTURING AND ADULTERATING LIQUORS.

at the bottom of the tub, and then rnns off by the syphon pipe. The air enters by the circular row of holes, circulates freely in the tub, and escapes by the glass tubes. As the oxygen is absorbed, the temperature of the liquor rises to 100 or 105° F., and remains stationary at that point while the action goes on favorably. The liquor requires to be passed through the cask flloo or three times before the ace– tification is complete, which is generally effected in 24 to 36 hours. A mixture of 80 galls. water, 14 galls. common whiskey, 10 oz. acetic acid, 3 lbs. sugar or honey, forming together 94 galls., yields on an average an almost equal quantity of vine~ar. The co:Wr will be white, but, if desired, any color may be added.

MALT VINEGAR

Is prepared from malt, which is mashed with hot water, and the resulting wort is fermented as in the common process of brewing. Th.e liquor is then run into barrels placed endwise, tied over with coarse canvass, and arranged, side by side, in a dark room, moderately heated by a stove, and properly supplied with air. Here it remains till the acetou8

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