From amirza@bronze.ucs.indiana.edu Wed Jan  4 20:17:12 EST 1995
Article: 14201 of misc.rural
Path: bigblue.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!howland.reston.ans.net!swrinde!sdd.hp.com!news.cs.indiana.edu!usenet.ucs.indiana.edu!bronze.ucs.indiana.edu!amirza
From: amirza@bronze.ucs.indiana.edu (artemis)
Newsgroups: misc.rural
Subject: Re: Maple Vinager
Date: 4 Jan 1995 16:57:23 GMT
Organization: Indiana University, Bloomington
Lines: 33
Message-ID: <3eek1j$gr@usenet.ucs.indiana.edu>
References: <1995Jan4.070103.6540@blaze.trentu.ca>
NNTP-Posting-Host: bronze.ucs.indiana.edu

In article <1995Jan4.070103.6540@blaze.trentu.ca>,
Ray Gonder <rgonder@ivory.trentu.ca> wrote:
>If anyone has any firsthand knowledge of making vinager from maple sap, we 
>would appreciate hearing about it.
>
>There are many references in books, that it was made, but not how to do it.
>
>We would like to learn how, so that we can try to make some this upcoming 
>season.
>

I don't know about maple sap, but I do know how to make vinegar in
general and it should work with maple sap.

Dilute or concentrate (by boiling) the sap until the sugar content is
in th 12-15% range (you can buy a float measure that will measure
this, check cooking, or winemaking places).

Add yeast (most types will do, though a top-fermenting variety should
do) and let ferment in an *open* container.  If done in a closed
container (with a water lock) it'll ferment into alcohol through an
anaerobic process.  In an open container the process is aerobic and
will produce vinegar.  Keep the temp between 70-90F and within a day
or two you'll smell the vinegar.  Then distill it, or freeze it and
decant off the vinegar!

Email for more details if you need them.

-- 
Anmar Mirza   # Chief of Tranquility  # I'm a cheap date, 
EMT-D N9ISY   # Base, Lawrence Co. IN # but an expensive pet.
Sawyer        # Somewhere out on the  # EOL
Networks Tech.# Mirza Ranch. DoD#1143 # My views, not the U's



