hist-brewing: Acetic acid/vinegar (was: An Arab Mead)

[Angus]

--- Henry Davis <henry at henry-davis.com>
> wrote:
>At 10:03 AM 10/23/01 -0700, you wrote:
>
>
>> >No, no, no, no, no.  Sorry to be so hard on what you've written,
>> >Owen, but I'm afraid you've simply got it wrong.  After all, the word
>> >"vinegar" comes from the French "vinaigre," meaning sour wine.  And
>> >that is what it is - soured wine (or cider, etc.).
>>
>>I'm not sure Owen missed the mark completely.  Isn't industrially produced 
>>vinegar made with methyl alcohol ?  I can't remember the other reactants 
>>though.
>
>
>According to my sources it's based on ethyl alcohol.
>
>Henry

I checked the NE and methanol is NOT involved either when you make it at home by adding bacteria to cider/beer/wine or industrially.  The industrial process used butane at high temp and pressure for one method, can't remember the other one.

Now if I could only remember what process I was thinking of.  I'm going to be up all night pondering and as usual I'll probably have a lightbulb moment probably during friday when I'll be brewing this years Xmas Beer.

/Angus, prepared to lose some sleep.

==
If you look at the sun without shielding your eyes you'll go blind.  If you look at the moon without shielding your eyes you'll become a poet.

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