88 



Table XII. — Average composition of apple must for differ enf countries. 



From a oonipari.son of the analyses given it is evident that the juice 

 of the apple varies in average sugar content in relation to specific 

 gravity in the diflerent countries and in different parts of the same 

 country. In fact a wide variation may be found in comparing differ- 

 ent varieties of apples from the same orchard. This is a matter not 

 3^et properly investigated, but the existence of such variation must be 

 conceded. Hence no strictly standard table of sugar contents in rela- 

 tion to specific gravity is possible. 



Careful inspection of the published tables on specific gravitj" and 

 relative sugar content, and a study of the actual analyses of apple 

 must available, lead one to believe that the theoretical sugar content 

 usually given is too high. In Table No. XI, there is given for com- 

 parison the approximate sugar content which, in the writer's opinion, 

 is likely to be found in normal apple must at the different densities 

 indicated. True, the sugar percentages adopted in this table are empir- 

 ical, but they are such probable averages within a small percentage of 

 error that they are used to construct a table (No. XIII) to be used as 

 a cellar guide in fermenting cider. This table appears to serve a very 

 definite purpose, first, as a guide in the technique of fermentation, and, 

 second, to assist in some measure in elucidating the further discussion. 

 Table No. XI aids the manipulator of the must to estimate with con- 

 siderable accuracy the sugar in the fresh must, and Table No. XIII 

 assists him in watching intelligently the progress of fermentation. 

 Thus, by the latter table, he is able to ascertain quickly the approxi- 

 mate quantities of sugar and alcohol in a fermenting must of known 

 original density. 



Attention was called to the presentation of these data in this form 

 by the work of Mr. F. J. Lloyd, consulting chemist on cider experi- 

 ments of the Bath and West of England Society. The work done 

 under his direction on cellar records and technique was observed care- 

 full}', and the ideas presented in his table and remarks in the journal 

 of the above societ}' for 1896 (pp. 139-164) are considered as very 

 important. The same may be said of his other papers. The writer was 

 ^ot able, however, to adopt the figures of ]\Ir. Lloyd's table for deter- 

 mining the percentages of sugar and alcohol in fermenting must of a 



