6g MANAGEMENT 



these possess mucli the same properties as yeast, and 

 would inevitably bring on a second fermentation : the 

 best criterion by which to judge of the proper time to 

 rack off, will be the brightness of the liquor this is 

 always attended with external marks, by which the 

 cider-maker can judge the discharge of fixed air, 

 which always attends the progress of fermentation, 

 has entirely ceased ; and a thick crust, formed of frag- 

 ments of the reduced pulp, raised by the buoyant air 

 it contains, has collected on the surface. The clear 

 liquor being drawn off into another cask, the lees may 

 be put into small bags (such as are used for jellies ) 

 to filtrate, and will become bright it may then be 

 returned to the cask, in which it will have the effect of 

 preventing a second fermentation it seems to under- 

 go a considerable change in the progress of filtration; 

 its colour becomes deep, its taste harsh and flat and 

 \\ lias a strong tendency to become acetous should it 

 become acetous, it must not on any account be put 

 into the cask. If the cider, after being racked off, re- 

 main bright and quiet, nothing more need be done to 

 it till the succeeding Spring ; but if a scum collect on 

 the surface, it must be again racked ; as this, if suffer- 

 ed to sink, would be injurious : if a disposition to fer- 

 ment continue, it will be necessary to rack off again, 

 "whenever a hissing noise is heard. The strength of 

 cider is much reduced by frequent racking ; in part, 

 because a larger portion of sugar remains unchanged, 



