93 



from the Roval Pomoloofical School at Geisenhohn. TIr' French 

 makers are not ut all unanimous in regard to the importance of using- 

 pure yeasts, and. from the observations made, it appears that very 

 few use them intelligently. This is probably one of the important 

 reasons why French ciders lack that standard character so observable 

 in German ciders. 



Below is given a free translation of the directions for using pure 

 yeast cultures sent out by Dr. Wortmann from Geisenhcim to all \niv- 

 chasers of the same: 



DIRECTION'S FOR THE EMPLOYMENT OF PURE YEASTS IN THE FERMENTATION OF MCST. 



The flask containing the pure yeast should not be opened until just before usin;.'. 

 Until then, in case it can not be used immediately, it should be kept standing in a 

 cool, dry place (preferably an ice chest) ; but it will not serve as a good starter if left 

 longer than two weeks, because the organisms decrease in vitality with time. 



Some days before the beginning of the real vintage, jirepare about 10 gallons of 

 freshly pressed must and boil it about five minutes (but not in a copper vessel ), 

 then put this boiled must into a wooden vessel, preferably a keg, while it is yet hot, 

 and, after covering it with a clean linen cloth, let it cool off again to room temperature 

 (about 20° C. or 68° F. ). Just as soon as cool enough, the contents of the flask of 

 yeast should l)e poured into the must. 



During transportation a fresh-growing culture will have developed a strong pres- 

 sure, and, therefore, in opening the flask the yeast may be jiartly lost through dis- 

 charge caused by the gas. To obviate this, first l)ore through tlie stopper with a 

 corkscrew, and let the flask stand some minutes until the carbon dioxid gas escapes, 

 when there will be no danger. Open the flask in such a way that it is held with the 

 mouth inclined over the vessel containing the cooled must. The flask sh<)uld be 

 rinsed out once with must; the keg or vessel should then be well covered and kept 

 at room temperature, free from dust, until the must shows violent fermentation, 

 which will be in two or three days. 



The use of this 10 gallons of pure yeast culture will now l)e according to the quan- 

 tity of must which is to be fermented. With ordinary must — that is, must reading 

 1. 050 to 1. 060 si^ecific gravity— 1 gallon of the fermenting must is suflicient for from 

 250 to 300 gallons of fresh must, and will bring it into fermentation i>roniptly. AVith 

 larger quantities of must, one should take a proportionally larger quantity of the fer- 

 menting culture first made. 



For large establishments, a culture of 50 or 100 gallons can be first made by boil- 

 ing the necessary must, putting it while hot into a perfectly clean but unsulphure<l 

 barrel or cask. Sow as soon as cool with the yeast culture and handle just as 

 directed above. 



This large culture of must fermenting with the pure yeast can serve as a supply 

 from which the necessary quantity for starting the vats can be taken as needed. l)Ut 

 'fresh must should be boiled, cooled, and added to it as often as any of the culture is 

 removed for use. 



In this manner one can draw from this supjily according to his needs. So long as 

 the fermentation is kept very active and the Imng or opening well guarded, the cul- 

 ture will remain pure enough for practical purposes. 



As the pure yeast is only etticacious if it comes iu contact with fresh must, so one 

 can, in case the pulp is allowed to ferment before pressing, by the prompt addition 

 of the yeast to the pulp as ground, control the fermentation in the same. But in 

 this case the addition of the pure yeast in the proportional quantities must be made 

 to the pulp as ground. This operation is especially necessary in the preparation of 

 red wine. 



