8 



Fermentation of cider — Continued. Page. 



The character of the must 86 



Use of densimeters 86 



What is a standard must? 87 



Fortifying the must 91 



Sterilizing the must by heat 91 



The use of special yeasts 92 



Observation and control of fermentation 94 



Definition and description of fermentation 94 



First or tumultuous fermentation 95 



Racking off 98 



Avoidance of contact with air 98 



Second fermentation 99 



Second racking off 100 



Lager fermentation 102 



Germaii method of fermentation 102 



Preserving cider in storage 103 



Filtering or clarifying the cider 104 



The chemical composition of cider 108 



Works of reference 113 



