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THE PRODUCTION OF

Vinegar from Honey.

BY THE

REV. GERARD W. BANCKS, M.A.

FOURTH EDITION.

Entered at Stationers' Hall.

PERRY & SON, PRINTERS, DARTFORD,
AND 4. PAUL BAKEHOUSE COURT, LONDON, E.C
.

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MODE OF PRODUCTION.

If honey and water in proper proportions be exposed to the atmosphere, at a suitable temperature, for a sufficient length of time, acetic fermentation will in due course ensue. At the same time, to obtain the best results, careful attention must be given to certain details, and various precautions taken. The alcoholic ferment must be carried on under suitable conditions, in order that it may be complete. The temperature must be neither too high, nor too low. Suitable and sufficient nutrient material also for the ferment germ must be present; that is a proper proportion of nitrogenous matter, together with certain inorganic salts, which may be added in the form of a little ammonium phosphate and potassium tartrate.

The acetic fermentation which follows must also be regulated with due care, and not allowed to continue longer than necessary, or deterioration of the liquor will take place with a gradual loss of acidity.

The fining also of the liquor must be carefully attended to, in order to render it perfectly...........

 

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