lo June, 1909.] Cider Making. 35^ 



2S. or 3s.) intO' a small vessel, and placing the alkaline solution into a burette 

 (which can also be olilained tor a similar sum) the .solution can be let off 

 as desired, and each c.c. of solution represents one-tenth of i per cent. 

 of acid contained in the juice. 



If the acid of the juice under test becomes neutralized with more or less 

 alkali, the exact quantity can be computed, and the ])ercentage of each as- 

 certained, and i)y this means the must can be regulated in the quantity of 

 acid as well as of saccharine matter. 



The percentage of acid found to be best is six-tenths of i per cent. 

 Apples will be found to contain various strengths and if it is desired to 

 lower the standard, then juice can he found which is too weak of itself 

 in either saccharine matter or acid and blended. 



Variations in Seasons. 



The neces.sity for carefully testing the .strength of juice annually, is 

 shown in the accompanying a,nalyses, made by the distinguished chemist, 

 Fresenius, who gives the result of the same variety of apples, for three suc- 

 cessive years, showing how the season may vary their quality : — 



Sugar 

 Acids 

 Water 

 Extractives ... 



This is important, inasmuch as we are apt to Icjok upon any one kind 

 of apple as giving certain results under all conditions and where the varia- 

 tion is lo such an extent as given here, serious disappointment may result, 

 as the amount of alcohol would be insufficient to preserx'e the cider for any 

 length of time. 



Sugar Contents of Juice. 



When a juice is considered below that which is desired in saccharine 

 matter, it may be strengthened bv the addition of sugar, but it is advisable 

 that none but the best cry.stallized be used for the purpose. By testing 

 small quantities of juice with the saccharometer the exact amount of sugar 

 required can be ascertained. 



When adding sugar, it should be dissolved in a portion of the juice to 

 which it is to be added ; this should be heated to about 160 degrees Fahr., 

 to dissolve the sugar, and then well stirred into the bulk to prevent the 

 sugar lying at the bottom of the vat or cask. The sugar should be added 

 prior to fermentation. It should be borne in mind that the alcohol is pro- 

 duced from the saccharine matter, and is, so to speak, the preservative, and 

 when deficient, the cider will be defective in keeping qualities when kept in 

 bulk, and in a climate like ours. 



The amount of sugar to be added must depend on the amount con- 

 tained in the juice; about i-|- ozs. per gallon will raise the standard to i 

 per cent., and for all practical purpo.ses we may say that each 2 per cent, 

 registered by the saccharometer will give i per cent, of alcohol. 



It may be as well to note at this stage that, w'hen the previous ad\ice 

 has been followed, and the original specific gravitv recorded (on the end 

 of the cask or elsewhere) the progress of the reduction of the sugar, which. 

 is the increase of alcohol, can he recorded from dav to' dav. 



