v. [f. L. acēt-um vinegar + -FY = make.]
1. trans. To subject to acetous fermentation; to convert into vinegar; to make sour.
1872. Williamson, Chem., § 277. A stream of wash either fresh or partially acetified.
2. intr. To become sour, to undergo acetous fermentation. Cf. ACETIZE.
a. 1864. Webster cites Encyc. Dom. Econ.
