lo June. 1909.] Cider Making. 357 



Filtering the Juice. 



As the apple juice when leaving the press is not in a fit state to pass on 

 to the fermentation \at or cask, it is usual to run it through a strainer of 

 some kind, and various appliances are employed for this purpose. 



Where onlv a small quantity has to be filtered, the juice is allowed to 

 trickle through a small tub perforated at the bottom and filled in to about 

 3 or 4 inches with clean cotton wadding with a few clean pebbles on the 

 top to keep it compact; this senses as a funnel when filling the cask. The 

 cask is then stored awa\- into some place where the temperature can be 

 kept evenly, when fermentation will go on steadily. 



Some French authorities advocate the heating of the freshly pressed 

 juice to a temperature of 160 degrees Fahr., or thereabouts, and keeping 

 it at this temperature for about two hours, the object being to assist in 

 converting into saccharine matter certain of the solids which otherwise 

 would remain undeveloped, but many maintain that by this system there 

 is a dried fruitv taste imparted. Brannt, in his excellent work on 

 " Vinegar and Acetates, '^ shows how this defect has been overcome, and 

 speaks highly of the system. 



10. filtering juice. 



The heating, if practised, should be done carefully, and on no account 

 must the juice be brought into contact with iron ; the best method is to 

 pass moderately heated steam through a coil made of block tin, placed 

 in the bottom of the vat or cask, and to gradually bring the juice to the 

 desired temperature. 



As the heating is done prior to fermentation, the necessary ferment 

 germ will probably be destroyed, and in order to replace this a small 

 portion of the fresh unscalded juice should be added when the tempera- 

 ture has been reduced to below 100 degrees Fahr. If care be taken in 

 the selection of this juice, the character of the bulk may be improved. 



Fermentation. 



Fermentation is one of nature's methods of effecting a change in the 

 character of various substances. Pasteur has shown us that the various 

 ferments can be worked under perfect control and mav be regulated at 

 will. When dealing with perishable substances, such as fruit juice, fer- 

 mentation will soon cause serious injury unless kept under control and 

 properly directed. 



J. M. Trowlbridge, in his "Cider Manual,'' states: — "There are 

 three successive stages of fermentation, known severallv as the vinous, 

 the acetous, and the putrid, and it should not be forgotten that all fer- 

 mentation is decay. The vinous fermentation is no exception : it is only 



