lo June, 1909.] Cider Making. 2)^^ 



before anv fermentation takes place, say 24 hours after being cruslied ; 

 it may then stand, if desired, for another 12 or 24 hours, but in no case 

 should fermentation be allowed to take place. 



It is filtered and bottled, corked and wired down tightlx. The bottles 

 must be strong and sound, and the corks good fitting, tight, and well wired 

 down. Thev are then placed in the pasteurizer, illustrations of which have 

 been given, brought gradually to a temperature of 140, and from that 

 gradually up to 150. It should be kept at and between these temperatures 

 for an hour, then allowed to go up to 155 for another half -hour, and for 

 not exceeding five minutes, up to 160, when it should be brought back, by 

 the addition of cold water, to 150, and allowed to remain at about 145 to 

 150 degrees, making about twO' hours in the heated water. The bottles may 

 then be taken out, care being taken to avoid draught which may affect the 

 glass, and the process is completed. 



Cider so treated has been made and stored at my office between four 

 and five years, and is perfectly sound, and as good as the day it was made. 



This system of treating ciders, which applies to the juice of the apple, 

 also applies to the juice of the pear, or an\ other fruit juice, but to make a 

 pleasant beverage, it must be well filtered. The drawback to the system is. 

 the quantity of bottles required to carry on in a large way. Small bottles 

 are usually employed, but large bottles may be used where there is a fair 

 amount consumed, as a bottle when opened will keep without deterioration 

 for 24 or 48 hours, according to the temperature that it is kept in, before 

 anv fermentation sets up. 



Experiments in small kegs have also been carried on, and there is no 

 reason why large casks should not be employed, but the difficulty is in steri- 

 lizing it in bulk quantities. Where it is desirable to carry it out on a large 

 scale, a small chamber similar to a drying kiln, may be erected, in which 

 the air can be kept at a regular temperature for a considerable time, so as 

 to raise the heat in the centre of the bulk to the temperature described. If 

 that is done whilst being corked or bunged down tightly, and made airtight, 

 the material will keep in bulk as well as in bottle. 



I am basing this statement on an experiment made with a 5-gallon keg, 

 which has now been standing for twelve months. It is fitted up so as to 

 show the slightest sign of movement in the inside, and where this s\ stem 

 of treating in bulk is practised, it would be advisable to adopt something 

 similar. It is a well known practice with wine makers, and it indicates 

 when the fermentation has ceased. The appliance consists of a tube, a glass 

 tube for preference, fitted into the bung of the cask on one end and a 

 bottle filled with water on the other, and should fermentation take place, 

 the ebullition will Ije noticed ; such has not taken place in the instance 

 I have gi\en. 



Where it is thought desirable to have a, slight amount of alcohol, say 

 half of I per cent., or even what is allowed by law for temperance drinks, 

 such as ginger beer, 2 per cent., that can be done by allowing a slight fer- 

 mentation to take place either in the bottling when corked down, or in the 

 juice before corking down. The former is preferable, but I may say here 

 that some of the temperance advocates object to the slightest amount of 

 alcohol. In making cider from time to time, I have tried .5 and also .8 

 of alcohol which is extremely low, but some object, so it is as well to know 

 that it can be done without any alcohol accumulating whatever. 



It is pleasing to note that one of the cordial manufacturers in Melbourne 

 has taken this matter uj) and purposes dealing with it in various forms, such 

 as aerating artificially, and also bv natural fermentation. I trust he will 



