Stourport-on-Severn Canal Basins
The Wilden Marsh Blog
A nature conservation blog about the fauna and flora of Wilden Marsh Nature Reserve and Site of Special Scientific Interest in the Lower Stour Valley, Worcestershire, England.
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Do you know what the basic ingredient of the vinegar was that was made in the works beside the canal?
Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. Vinegar typically contains 5–20% by volume acetic acid. Usually the acetic acid is produced by the fermentation of ethanol or sugars by acetic acid bacteria.
There are many types of vinegar, depending upon the source materials.
Malt vinegar is made by malting barley, causing the starch in the grain to turn to sugar. An ale is then brewed from the sugar and allowed to turn into vinegar, which is then aged. A cheaper alternative, called “non-brewed condiment,” is a solution of 4-8% acetic acid colored with caramel.
Here is a good source for Stourport history: https://historicengland.org.uk/images-books/publications/stourport-on-severn/stourport-on-severn/
That’s a wonderful photograph of the main canal basin!
Thanks, Kevin.