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001 72394
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040 _aUtSlPG
041 7 _aen
_2iso639-1
050 4 _aTX
100 1 _aSackett, Walter G.
_q(Walter George),
_d1880-1968
245 1 0 _aHome-made cider vinegar
264 1 _aSalt Lake City, UT :
_bProject Gutenberg,
_c2023
300 _a1 online resource :
_bmultiple file formats
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
500 _aRelease date is 2023-12-26
508 _aProduced by Joyce C. Hersh, from a scan of a copy in the University of Illinois Agricultural Library.
520 _a"Home-made cider vinegar" by Walter G. Sackett is a scientific publication written in the early 20th century. The book discusses the principles and methods for producing cider vinegar at home, particularly emphasizing the utilization of fruit that might otherwise go to waste. Sackett draws attention to the quality issues of commercially available vinegar and presents home production as a viable alternative. In his guide, Sackett outlines various steps involved in making high-quality cider vinegar, including the selection of suitable apples, proper fermentation processes, and the significance of maintaining cleanliness throughout the production stages. He explains the importance of converting sugars into alcohol, followed by the fermentation of this alcohol into acetic acid. Throughout the book, Sackett provides practical advice, experiments, and tips to ensure the successful creation of vinegar, aiming to empower individuals to produce their own vinegar and address the inefficiencies in the current cider vinegar market. The book effectively serves both as a technical manual and as an encouragement to utilize the resources available in fruit cultivation more wisely. (This is an automatically generated summary.)
534 _pOriginally published:
_cFort Collins, Colorado: Agricultural Experiment Station, 1913
653 _aVinegar
653 _aCider
856 4 0 _uhttps://www.gutenberg.org/ebooks/72394
999 _c113119
_d113119