Home-made cider vinegar

The pamphlet advocates using surplus and second-grade orchard fruit to produce cider and vinegar instead of letting it go to waste, diagnoses why farm-made vinegar lost market preference to distilled products—mainly inconsistent flavor and strength—and offers practical procedures for producing dependable, high-quality vinegar. It covers sensible fruit selection and thorough washing, the avoidance of spoiled apples, control of fermentations, and basic processing and handling steps so that farm households can consistently make vinegar with acceptable strength and flavor suitable for household use or sale.