10 



THE COLD STORAGE OF APPLE CIDER. 



DISCUSSION. 



The striking fact brought out in this experiment is that the cider is 

 kept in storage from thirty-six to eighty- three days, an average of sixty- 

 one days, before beginning to ferment noticeably. The average in the 

 case of the first six varieties was fifty days. These varieties are men- 

 tioned separately because they are more typical of the usual American 

 cider apples than the last three. The amount of alcohol developed 



100 ISO 



A/UMBff Of OAKS. 



FIG. 7. Changes in cider made from Golden Russet apples and stored at C. 



during this time varied from 0.40 to 1.65 grams per 100 cc, with an 

 average of 0.8 gram. For the first six varieties the average was 0.5 

 gram. From ninety to one hundred and twenty-five days were 

 required before the ciders had fermented too far to be called sweet, 

 or an average of one hundred and seven days for all the varieties and 

 of ninety-nine days for the first six. No deterioration in flavor dur- 

 ing cold storage was noticed, except in the case of the Tolman variety, 

 which is hardly a cider apple. No perceptible injury in flavor re- 

 sulted from the slight freezing to which many of these ciders were 



