Making Vinegar in the Home and on the Farm

Vinegar can be made from any fruit, or, in fact, from any material which contains enough sugar and is in no way objectionable.
Whether it is done on a small scale in the home, on a larger scale on the farm, or on a still larger scale in the factory, the production of vinegar is the result of two distinct ferme~tation processes- an alcoholic fermentation followed by an acetic fermentation.
By using the materials and following the methods discussed in this bulletin, the vinegar of good quality may readily be made from apples, peaches, grapes, and other fruits, large quantities of which are wasted each year in the United States.

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