97 



stimulant, the}' .sometimes use ammonium cnlorid. AVhether this is 

 used to any extent in the factories was not ascertained, but it is used 

 in critical work. The quantity used ma}' vary, but ought to range 

 between one-half and 1 gram per liter (2 to 4 grams to the gallon). 



Under proper conditions the tumultuous fermentation subsides in 

 ten days to two weeks. The time required may be even longer, Ijut it 

 should not exceed three weeks. The English makers in general seemed 

 not to have a ver}^ definite idea of the duration of this period. In fact, 

 their practice of skinmiing the head tends to defeat the completion of 

 this first stage, and constantly agitates the liquor and sets up sec- 

 ondary fermentation, so that the cider does not clear itself of lees, 

 and become limpid. The German cares not a fig about this, and permits 

 the head to fall back through the liquor to the bottom. He is thor- 

 oughly logical and practical in what he does. Init he makes a dificrent 

 product from English. French, or American cider. After a careful 

 study of all the points involved, the writer has adopted the French 

 views about observing the formation of the head and the subsequent 

 treatment of the cider. 



The close of the first period of fermentation is marked by the prac- 

 tical cessation of the escape of gas; the cider ceases to '"sing;" the 

 head, if fermentation has been normal, loses its frothy character, 

 becoming brownish, and it may crack in places; the larger lees, which 

 were not upborne b}' the gas, and the 3'east cells subside and rest at 

 the bottom of the cask, and suddenly the cider becomes limpid and a 

 clear beautiful amber in color. The taste has improved and is some- 

 what piquant, but the liquor is yet sweet and very fruity in flavor. 

 The specific gravity will have fallen 20 or 30 points, the alcohol test 

 will show 2 to 2.5 per cent, and to many palates the cider is in fine 

 condition fo.- drink'ng. 



To determine the condition of fermenting cider accurately is the 

 work of experience, and as an aid in examining the juice the spigot 

 previously mentioned becomes important. From this a small amount 

 of the cider can be drawn in a glass vessel as the indications point to 

 quiescence, and by carefully observing its f reeness from lees, the color, 

 absence of effervescence, specific gravity, etc.. one may judge its condi- 

 tion accurately and determine when it is ready to rack oti'. This is the 

 moment to draw the cider from between the lees. A few days' delay, 

 or an}^ disturbance of the cask, may throw down the head, and thus 

 the liquor at once becomes troubled and the after fermentation set^ in. 

 If this happens, recourse must be had to the filter, or the German 

 method, described hereafter, nuist be followed. 



If the first fermentation is well accomplished, one is now on the high 

 road to success, but the after operations are so critical that only an 

 expert may properh- weigh them. 

 17247— No. 71—03 7 



