;^66 Journal of Agriculture. [lo June, 1909. 



Third manipulation : — Draw off the liquid from Xo. 2 into No. 3. and 

 the liquid from No. i into No. 2. Pour 50 litres into No. i and macerate 

 for 24 hours. 



Fourth manii)ulatioii : — Draw oft" the liquids from No. 3, then draw off 

 the liquid from No. 2 into No. 3, and from No. i into No. 2. Now re- 

 move No. I and replace its exhausted pulp with freshly ground apples, then 

 instead of putting it on the top step, place it at the bottom, and shift Nos. 

 2 and 3 one stei3 higher up so that No. 2 becomes No. i. No. 3, 2, and No. 

 I, 3; then draw off the liquid in No. 2 into No. 3 and that of No. i into 

 No. 2; now pour 50 litres of water into the upper tub No. i, and repeat 

 this every 24 hours during the process. The liquid, which is drawn off 

 every 24 hours from the lowest tub, is poured into the barrel in which it 

 is to ferment." 



The water is first applied to the partlv exhausted pulp and passed from 

 there to the next stage, and finally on to the fresh pulp, and thence into the 

 cask. Where carried out on a large scale, the vats are placed on the 

 ground, and the liquid pumped from one cask to the other ; then any number 

 of tubs mav be employed. 



The juice is then tested with the saccharometer to ascertain its density, 

 and if less than 10 or 12 per cent., sugar is added tO' bring it up to the 

 desired strength. If the cider is required for early use, less sugar is needed 

 than if required to stand over for a year or two. The juice is then treated 

 similarly to that extracted by pressure. 



This system is well spoken of by those whoi have adopted it and should 

 answer here for those who wish to work in a small wav. without incurring 

 the expense of machinery. 



Storing, Bottling, &:c. 



The final operations in cider making are storing and maturing. If 

 properly prepared, it may be stored away in casks, jars, or 

 bottles ; but ciders weak in alcohol should be carefully bottled as soon 

 as possible after making. 



Those which have a fair amount of alcohol, sav 8 to 10 per cent, (which 

 is the average amount in most of the ciders made in the State), will keep 

 well in good sound casks, if stored away in some cool place where the 

 temperature is fairly even and free from the sudden atmospheric changes 

 so prevalent in our climate. 



The bottling is oxtremelv simple, \ et it must be done with care. The 

 liquid is run from the cask to the bottle by the aid of a long nosed tap or 

 syphon, and carefully corked down. 



I cannot do better than quote the following extract by Mr. Lumley on 

 this subject : — • 



" The secret of bDttling wine with success consists in the exercise of 

 much care and cleanliness. (Cider is known as apple wine, in France and 

 elsewhere.) The l)nttles should be sound, clean, and (lr\ . and free, from 

 the least trace of mustiness. 



Experience proves that wine bottlerl in fine dry weather preserves its 

 clearness and liquidity mucli better than that bottled in damp weather. 

 The wine should be clear and brilliant or it nuist be fine and clarified befo^'e 

 being finally bottled. 



Care must be taken to ax'oid sliakiiii; tlie cask and so ilislril)uting the 

 sediment during the operation. The remaining portion whicli cannot be 

 drawn off clear should be strained off through a wine bag, and then bottled. 

 as inferior wine. 



