MALT VINEGAR

Wairarapa Times-Age, 22 June 1939, Page 10

MALT VINEGAR

METHOD OF MAKING Here is a method recommended for making malt vinegar. Get some crushed or ground malt, and add to it from 8-10 times as much warm (not hot) water. Let it stand for 2 or 3 hours in a warm place, stirring now and then —perhaps well on the side of stove. Now strain off the liquor through a cloth. Pour slowly through the straining mash a little warm water to get out as much extract as possible. Add to the strained liquor Alb of hops for each 71b of malt first taken, and boil the liquor and hops gently till reduced about one quarter. Then let it stand till about air temperature, or just luke warm. Run into an open tub, add loz yeast mixed with a little of the liquor first, keep in a warm room and skim off the fermenting crust as it forms. When the liquor clears and no more crust forms it is ready for the next stage. Now stir into the liquor, some handfuls of grapeskins, or a cup of cream of tartar, or a cup of vinegar, or any bitter austere fruit pulped up—any one or more of these will do. Stir it well into the fermented liquor for. a while. Then let it settle and draw off the clear liquor into a cask. Cover the bung-hole .with a cloth, no more, and stand the cask in as warm a spot as possible. In about 30-40 days testing will show the contents to be good vinegar.