932 EXPERIMENT STATION RECORD. 



formed. A better quality of cider was i)rodnced when the fermented juice was rackeff 

 off from the lees before final storage instead of bunging down with the lees left in 

 ,the barrel. Experiments in clearing the cider by sulphuring, and the use of such 

 materials as blood, milk albumin, and other materials showed no advantages in their 

 use and invariably cider which had not been clarified with finings proved superior 

 in (piality to cider which had been ho clarified. Racking, however, was found very 

 desirable. The time to rack was found dependent upon the kind of fermentation 

 and not upon the amount of fermentation. In the author's opinion it should be 

 racked and finally l)tmged down when the juice contains about 3 per cent of sugar. 

 A ta))le has been prepared l)y the author showing the percentage of sugar and alcohol 

 in fermenting juice, when the specific gravity of the original juice is known. A cider 

 made by blending 2 or 3 different kinds of apples has been found most desirable. 

 The l)lended juice should be racked once before filtration. "Never blend after filtra- 

 tion." By blending a standard quality of cider may be obtained, which is impossible 

 without blending. In storing cider it has been found best to lay the barrels down 

 on the side. Air is less likely to be admitted in this position than when the barrel 

 is stood on end, and hence the cider is less likely to become acid. When cider is 

 bottled the best results have been obtained when bottled immediately after it has 

 been blended, racked, and filtered. Bottling direct from the filter has produced a 

 cider of far better quality than bottling from a cask 2 months later. Bottling cider 

 which contains over 4 per cent of sugar has been found to be dangerous, as subse- 

 quent fermentation is sufficient to break most of the bottles. As a rule, the specific 

 gravity of cider which is bottled must not be higher than 1.025, and must not contain 

 less than 4 per cent of alcohol. When these conditions are satisfied the gravity must 

 next be regulated according to the desire to make sweet, medium, or dry cider. For 

 a dry cider the liquid when bottled should contain only about 2 per cent of sugar, 

 which corresponds nearly always to a specific gravity of 1.010. 



A number of experiments were made in the production of "small cider." Small 

 cider is made by adding water to the cheese obtained in the first pressing and 

 repressing. The amount of water which it is desirable to add to the pressed pomace 

 was found to be about one-half of the amount of juice originally obtained from the 

 pomace. No special advantage was found from regrinding the jwmace, but the 

 results indicated that the pomace ought to soak for at least 24 hours. As to whether 

 hot or cold water should be used, the results seem to show that from a chemical 

 standpoint the hot extraction is the better when it can be carried out in cold weather, 

 but in w'arm seasons cold water is better because fermentation can be more readily 

 controlled. The extraction thus obtained is deficient in both sugar and tannin. To 

 remedy these defects it has been found desiral^le to add about 5 per cent of pure cane 

 sugar and about ^ lb. of tannin to each 1,000 lbs. of juice. Pure cane sugar has been 

 found better for this purpose than either "saccharum" or " sugar candy. " Relative 

 to the addition of tannin, it is stated that when this is added to juice obtained by the 

 cold process of extraction the tannin acts as a precipitating agent and does not remain 

 in the juice. With the hot-made small cider it does not cause precipitation and 

 remains in solution. In case of the cold-made juice, therefore, the tannin must be 

 added after clarification. 



AVhen proper control was exercised in the matter of fermentation it was found 

 that as good cider could be obtained from the early fallen fruit as from late fruit. 



Many preservatives have been tried in making cider, such as mustard, formic 

 aldehyde, boracic acid, sodium salicylate, pasteurizing, and various patent preserv- 

 atives. With all of these except formic aldehyde, whether the cider was preserved 

 in bottles or barrels, fermentation continued nearly as rapidly as when no preserv- 

 atives were added; and in no case was as good cider made as when preservatives 

 were omitted entirely. While the formic aldehyde prevented fermentation, it caused 

 the cider to become opaque and like very dirty milk. 



