lo June, 1909.] Cider Making. 359 



In each operation care must be taken to avoid exposing the cider to 

 the atmosphere, as it absorbs oxygen and acidifies rapidly. At every stage 

 the air should be excluded as much as possible. 



Artificial Ferments. 



The cultivation of ferments or yeast is now practised largelv and 

 many assert that considerable ad\antage mav be derived from their use. 

 Mr. De Bavay, who interests himself in such matters, has, I am informed, 

 imported from France some of the latest ferments in use in that country, 

 and is prepared to distribute them in a similar manner to the wine levures 

 which have given such good results in wine at the Dookie College and 

 elsewhere. Full instructions are sent with each lot, and their application 

 is simple in the extreme. By the action of these ferments, the natural fer- 

 mentation is superseded, and as the character of the liquid partakes much 

 of the character of the yeast employed, it should be of service in helping 

 to produce a proper article. 



Mr. De Bavay informs me that the sterilizing of the juice is unneces- 

 sary. The ferments are supplied in hermetically sealed bottles, and all 

 that is necessary is to open the bottle and fill it with a portion of the 

 liquid, when the ferment is started into life, and readv for immediate 

 use. 



Class of Cider. 



The cider generally met with in this State, has, until recentlv, been 

 such as would not recommend itself to the cider drinker. It showed defects 

 in the manipulation, but fortunately there were exceptions here and there 

 which proved what could be done by proper treatment ; and this leads us to 

 inquire what is the proper class of cider to produce. ^lanv who were 

 well acquainted with the industry in England find that something more 

 than that which they have been accustomed to, is required, and adopt 

 means to supply that want. 



To produce a suitable article, much care and skill are necessarv ; many 

 try, and fail, and the article so produced is unfortunately placed on the 

 market, and disgusts those who may be induced to trv it. We cannot do 

 better than look carefully into the cause of the failure, and try and apply 

 £ remedy. 



We have already pointed out that the first step is to test the various 

 kinds of apples wdiich we have to treat, and ascertain their character. 

 Then the chemical changes which occur in the juice during fermentation, 

 must take place under such conditions as will enable the operator to regu- 

 late the temperature at will, and he must also adopt a thorough system 

 of cleanliness. Crusher, pre.sser, vats, and all articles brought into con- 

 tact with the apple juice, must be carefully washed with an alkaline solution 

 after use. The cellar itself should be carefully dusted with lime 

 to neutralize any acid germs which may have been encouraged by juice or 

 any other particles which may be scattered about. Where these conditions 

 are complied with, cider may be produced which would be sought after, 

 whether it is still or sparkling, dry or sweet. 



The production of these different clas.ses of cider is a matter of im- 

 portance, and it is during the stage of fermentation that the character 

 is given them. Hard or dry cider is that produced where all the sugar 

 has been exhausted, or converted into alcohol. No further vinous fer- 

 mentation can then take place, and the liquid remains still ; this is what 

 is understood by " still " cider, there being no sugar to create carbonic 

 acid gas, which causes the ebullition known as sparkling. 



