Home › The Principles of Cookery › Sugar Vinegar

Sugar Vinegar

Put eight pounds of the coarsest and cheapest moist sugar into five gallons of water. Stir the liquor well, boil it, skimming carefully till the scum ceases to rise. Pour it into a cask, and when it is lukewarm put into it a thick piece of toast well covered with fresh yeast. Leave it open for four or five days, then paste a piece of paper over the bung-hole, and prick it in three or four places with a pin. Keep it in a warm dry place till it is ready, then draw it off, and bottle it. Before bottling it, boil it a quarter of a minute, as this will keep it from becoming thick and cloudy. The vessels containing the vinegar should not be quite filled, nor should the vinegar be kept entirely from the air. If this vinegar is made in March or April, it will be ready for bottling in September.