lo June, 1909.] 



Cider lilakin?. 



353 



Where fermentation is carried out until the whole of the sugars are 

 reduced, which is known as hard or dry cider, no silent fermentation 

 will take plaoe, and the cider is known then as " still " cider, and the 

 natural acids of the fruit are laid bare, consequently those unaccustomed 

 to cider drinking do^ not appreciate the taste. If each test is recorded, 

 it will be a simple matter to get the i>ercenta,ge of alcohol and sugar also; 

 the acids may reduce slightly, but scarcely to any perceptible degree. 



By the following tables, the progress of fermentation of two casks of 

 cider made from apples selected from the list given pre\'iouslv. will be seen. 



\ \ Progress of Fermentation in Cask No. 1, Season 1905. 



Progress of Fermentation in Cask No. 2, Season 1905. 



Cask No. I was filled on the 8th May, 1905, and the specific gravity 

 was given as 1.065 which gave 14 of sugar and .5 of acids. Tests were 

 made on the other dates specified and the results are given in each case. It 

 will be noticed that in No. i there was 2.8 of alcohol and a^ large per 

 cent, of .sugar. 8.6. l)ut the stoppage of fermentation was due to the 

 filtering. 



The cider was of excellent qualitv and kept well ; whereas if it had 

 •not been filtered to the extent to which it was, there is no doubt much loss 



