CONCERNING CIDER 



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tion from undissolved solids, is next to be subjected to 

 the process of fermentation, that is the conversion of 

 its sugar into alcohol. For this purpose, it should be 

 exposed to the air in large open vats, or in casks with 

 the bung-hole left open. All the apple juice that is to 

 be fermented in one vat or cask should be placed in it 

 within twelve hours from the time of placing any therein. 



"RAPID" STARTING SYPHON (BARNETT.AND FOSTER) 



The specific gravity should be taken daily by means of 

 a brewer's hydrometer, about six-sevenths of the total 

 solids consisting of sugar. Approximately, the sugar 

 gives about half its weight of alcohol, and it has been 

 found that each decrease of one- hundredth in the 

 specific gravity of the fluid during fermentation cor- 

 responds to the conversion of two per cent, of sugar 



