New York AGRICULTURAL EXPERIMENT STATION. 167 
CONDITIONS COMMONLY PRODUCING CIDER VINEGAR 
BELOW STANDARD. 
Several different conditions may cause the production of cider 
vinegar low in acetic acid, among the more common of which 
are the following: 
1. Poor apple juice. 
2. Conditions unfavorable to the necessary fermentation pro- 
cesses. 
3. Lack of proper care after acid is formed. 
POOR APPLE JUICE AS A SOURCE OF POOR VINEGAR. 
By poor apple juice we mean apple juice containing less than 
a normal amount of sugar, that is, less sugar than would be 
sufficient under normal conditions of fermentation to produve 
vinegar containing 4.5 per ct. of acetic acid. We should be 
able ordinarily to produce about 50 to 55 parts by weight of 
acetic acid for each 100 parts of sugar present in the fresh juice. 
Hence, to produce cider vinegar with the amount of acetic acid 
required by the legal standard, we should need to use apple juice 
containing 8.25 to 9 per ct. of sugar. 
There are five different conditions under which apple juice 
may contain less than the amount of sugar indicated: (1) The 
fruit may be unripe; (2) the apple juice, normal at the start, 
may be watered; (38) the juice may be made by treating the 
pomace with water, allowing to stand and pressing a second 
time;, (4) the apples may be badly decayed; (5) apples may be 
used which normally contain, even when ripe, an insufficient 
amount of sugar. Among such, according to the results given 
in Table IJ, are the following: Ben Davis, Gano, Loy and Mon- 
treal Beauty Crab. We do not mean to say that these varieties 
never contain enough sugar for cider-making, but simply that 
the samples analyzed did not. 
CONDITIONS UNFAVORABLE TO THE NECESSARY FERMENTATION 
PROCESSES. 
We will mention the following conditions as most common 
among those that unfavorably affect the processes of fermanta- 
tion: (1) Dirty and decayed fruit, (2) unclean barrels, (3) too 
