The cider will not ferment or sour as it did before

The cider will not ferment or sour as it did before

The cider will not ferment or sour as it did before

Later, other kinds of plants equally small will grow and change the alcohol into an acid which you will recognize as vinegar by its sour taste and peculiar odor. Thus vinegar is made by the action of two different kinds of little living plants in the cider. That these are living beings you can prove by heating the cider and keeping it tightly sealed so that nothing can enter it. You will find that because the living germs have been killed by the heat, the cider will not ferment or sour as it did before. The germs could of course be killed by poisons, but then the cider would be unfit for use. It is this same little yeast plant that causes bread to rise.