THE PRODUCTION OF
Vinegar from Honey.
REV. GERARD W. BANCKS,
Entered at Stationers' Hall.
PERRY & SON, PRINTERS, DARTFORD,
AND 4. PAUL BAKEHOUSE COURT, LONDON, E.C.
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
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.
also of the liquor must be carefully attended to, in
order to render it perfectly...........