6 



THE COLD STORAGE OF APPLE CIDEE. 



TABLE II. Changes in composition of ciders during storage at C. Continued. 



ROXBURY RUSSET. 



KENTUCKY RED. 



In addition the charts show when the "ciders were fermenting 

 perceptibly and when they had fermented too far to be considered 

 sweet. The corresponding intervals, together with the alcohol con- 

 tent of the ciders, are given in Table III. 



TABLE III. Alcoholic content of ciders before and after fermentation. 



At the time of preparing the ciders 5-gallon lots of each of the varie- 

 ties, except Gilpin and Kentucky Red, were allowed to ferment spon- 

 taneously at laboratory temperatures in carboys previously well 

 cleaned and kept stoppered during fermentation with clean cotton 

 plugs. In all cases fermentation started promptly. The juices were 

 practically completely fermented in from thirty-three to fifty-four 

 days. 



