OF CIDER. 63 



is entirely different when ever the fermentation, 

 though purely vinous, becomes violent, it tends to in- 

 jure the strength of the cider, by carrying off a part of 

 the ardent spirit with the disengaged air the acetous 

 fermentation follows the vinous ; sometimes, when the 

 liquor is in small quantity, and exposes a large sur- 

 face to the air, it will precede it in this, the vital air 

 is absorbed from the atmosphere, and the vegetable 

 acid, ardent spirit, and sugar, if any remain, are alike 

 converted into vinegar. 



In the putrefactive process which succeeds the acet- 

 ous, the vinegar loses its acidity, becomes foul and 

 viscid* and emits air of an offensive smell ; an earthy 

 sediment subsides, and the remaining liquid is little 

 but water. 



As sugar is the only component part of the apple 

 which produces ardent spirit, it might thence be in- 

 ferred, that the strongest cider would be afforded by 

 the sweetest fruits : the juice of these sometimes, when 

 the flesh is not highly tinged with yellow, is deficient, 

 in what is termed "body" in liquors; and is frequent- 

 ly apt to pass from the saccharine to the acetous state. 

 In the opinion of some skilful managers, much of the 

 strength of cider is derived from the skin and seeds, 

 hence arises their attention to grind them thoroughly. 

 The strongest ciders are made from fruits which pos- 

 sess some degree of astringency. 



