i6o 



Journal of Agricultnre. 



[lo June, 1909. 



Sweet cider is that in which the fermciilatioii has Ijeen stopped Ix'fore 

 the whole of the sugar has been clianged. 'J'hese natural sugars cover up 

 the acids, and give the cider a softness which is generally appreciated by 

 those unaccustomed to cider drinking. Sweet cider requires much mtjre 

 care in its after treatment than drv, as the saccharine matter tends to 

 assist in the development of undesiral)]e tendencies after fermentation, 

 but with proper care and treatment this can he overcome. What is 

 required is to remove all foreign matter contained in the liquid, and this 

 is best accomplished by filtration. From the sugar remaining carbonic 

 acid gas is created, and gives the sparkling effect so much sought after 

 by many. 



Still cider is sometimes treated, when bottling, by the liquid being 

 charged with carbonic acid gas, similarly to our aerated waters, and this 

 svstem is now becoming popular in .some cider making countries. By this 

 means the maximum amount of alcohol is obtained, as the sugars are all 

 converted into S})irits, thus giving the cider .strength and keeping quality. 



As to the proper stage in which fermentation should be arrested, much 

 depends on the class of article required. 



*. I ARIFVING. 



The object in clarifying is to remcne all floating matter, clear the 

 liquid, and remove all organisms which encourage undesirable fermentation, 

 thereby giving a clean, bright appearance. This object is obtained by two 

 methods, one by dissolving pure alibuminous matter in a portion of the 

 liquid and stirring it through the bulk, the other by filtration. There are 

 many clarifying agents used, and some are specially prepared for the 

 trade, but tho.se mostly employed are pure isinglass and white of 

 egg. A certain French clay is highly spoken of. Isinglass is expensive, 

 but only a small quantity is required, half an ounce being generally con- 

 sidered sufficient for a too gallon cask; the difficulty is to get the pure 

 article. 



Filtering. 



In the filtering of all alcoholic liquors, it is important that they should 

 he kept from exposure to the atmosphere, more especiallv those liquors 

 \\eak in alcohol, as the ox\gen in the air tends to de.stroy the alcohol by 



1 J . FILTERING CIDER THE INVICTA FILTER. 



setting up an acetous fermentation. For all such liquors which it is in- 

 tended to store, and esjjecially those light in alcohol, it is important that 

 any matter not perfectly soluble, should 1h- eliminated. This is most effec- 

 tuallv done bv the appliances shown in the accompanying illustrations. 



