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Mode of Acetifying Shavings

The next step in the process of manufacturing vinegar consists in acetifying the shavings and cobs; and this is accomplished in the following manner: Preserve a temperature of between 75° and 85° Fahr., and pour over the shavings and cobs, every hour, a mixture of 2 gallons vinegar and 1/4 gallon common whiskey (this liquid should first be heated, to hasten fermentation), until there are 10 gallons in the generator above the faucet, but not more.

Muspratt recommends a standard liquor, both for the acetification of the shavings and for generating of vinegar. It consists of 50 gallons 60 per cent. whiskey, and 37 gallons beer or malt wort. A mixture of 5 gallons of the above mixtures with 40 or 50 of weak vinegar, acetifies still quicker than the standard mixture used alone. Draw off from the generator every hour 2 gallons, and add it again at the top; continue this until the fermentation commences; this usually begins at the top of the generator in the course of 4 or 5 days.

The contact of the air with the minutely divided liquid promotes the acetification, which consists essentially in the oxidation of the E alcohol. As the oxygen is absorbed, the temperature of the liquor rises to 100° or 105°, and when the thermometer indicates that temperature when placed through the opening in the cover, the generator is ready, and in G proper condition for the manufacturer. Pay special attention to the fermentation, for that is the principal point to be observed. It is scarcely necessary to say that the vinegar used for acetifying the shavings should be pure, or at all events free from the mineral acids. It is well known that essential oils, or a mere trace of wood-vinegar, arrest acetification; consequently the vinegar must also be free from pyroligneous acid. After the acetification occurs, proceed as follows: