35- 



Journal of Agricidt/irc. 



[lo June, 1909. 



The accompanx ing table was taken from a scientific treatise on cider 

 making in the Journal of Batli and West of England Association, in which 

 are published the most up-to-date investigations in cider. 



Table showing the Percentage of Sugar and Alcohol in ferment- 

 ing Juice provided the Specific Gravity of the original Juice 

 IS known. 



(Present Gravity). 



Original 

 Gravity. 



1050 

 1051 

 1052 

 1053 

 1054 

 1055 

 1056 

 1057 

 1058 

 1059 

 1060 

 1061 

 1062 

 1063 

 1064 

 1065 



Bv this it will be seen that each day's reduction, or result of fei-menta- 

 tion, can be noted, and where it is thought desirable to stop fermentation, 

 the juice may be thoroughly filtered and put by in a cask or bottle. When 

 making cider in this State, where the taste for cider drinking has to be 

 cultivated, it is well to retain a fair amount of the sugars, say, 2, 5, or 4 

 per cent. Where the juice has been properly treated and thoroughly 

 filtered, it may then be safely bottled. I desire to emphasize the fact 

 that unless it is thoroughly filteried, so a.s to remove all foreign matter, 

 there will be danger of ex<'es.sive fermentation setting in and bursting the 

 V)ottles. If the bottles are i)ut in a cool place, a silent fermentation will 

 set in and give that much desired effervescence generally known as 

 sparkling. 



