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Classic
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page 462
the juice into casks, which should be half filled only in order that the air can
act upon the juice, and then put the casks in a warm place. As soon as
fermentation has entirely ceased, close the casks at the bung with a piece of
linen of medium thickness and let them lay undisturbed until the Spring, when
the vinegar can be drawn into bottles. There will always be a thick sediment at
the bottom of the cask. It is a favorable indication when a thick tough skin
(mother-of-vinegar) forms on the surface, and this should by no means be
disturbed before bottling.
6. Sugar Vinegar. For 6 bottles or 5 quarts of water take 1 1/2 pounds of sugar,
boil for 1/2 hour, skimming carefully, and then pour it into an open keg. When
cool throw in a slice of wheat-bread thickly spread with yeast. Let it ferment
for 2 days and then add a piece of mother-of-vinegar if you have it.
Then pour the liquid into another keg, which should be put into a warm dry
place. Close the bung with a piece of linen cloth, which should be perforated so
that the air can easily enter the cask. If it is desired that the vinegar
receive a nice Rhinewine color, add a quantity of primroses to the water and
sugar at the beginning, and let them boil with the rest.
7. Currant Vinegar. Press the berries, let the juice stand until the next day
and when clear fill into bottles, being careful to keep back all of the
settlings; then let the bottles stand open in the sun or other warm place and do
not cork them until fermentation has entirely ceased.
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