112 NEW AMERICAN ORCHARDIST. 



The first fermentation in cider is termed the vinous ; in 

 this the sugar is decomposed, and loses its sweetness, and 

 is converted into alcohol ; if the fermentation goes on too 

 rapidly, the cider is injured ; a portion of alcohol passes off 

 with the carbonic acid. 



The design of the frequent rackings, as above mentioned, 

 is principally to restrain the fermentation ; but it seems to 

 be generally acknowledged, that it weakens the liquor. It 

 is not generally practised, although the finest cider is often 

 produced by this mode. 



Various other modes are adopted with the view of re- 

 straining fermentation. Stumming by brimstone is thwt 

 performed : After a few gallons of cider are poured into 

 the hogshead, into which the cider is to be placed when 

 racked off, a rag six inches long, previously dipped in 

 melted brimstone, is attached by a wire to a very long, 

 tapering bung: on the match being lighted, the bung is 

 loosely inserted : after this is consumed, the cask is rolled 

 or tumbled till the liquor has imbibed the gas, and then 

 filled with the liquid. This checks the fermentation. 

 Yet the French writers assure us, that the effect of much 

 sulphuring must necessarily render such liquors unwhole- 

 some. 



Black oxyde of manganese has a similar effect; the 

 crude oxyde is rendered friable by being repeatedly heated 

 red hot, and as often suddenly cooled by immersion in cold 

 water. When finely pulverized, it is exposed for a, while 

 to the atmosphere, till it has imbibed again the oxygen 

 which had been expelled by fire. An ounce of powder is 

 deemed sufficient for a barrel. If the cider is desired to 

 be very sweet, it must be added before fermentation, other- 

 wise not till afterwards. Mr. Knight, from his long expe- 

 rience and observation in a country (Herefordshire, Eng- 

 land) famous for its cider, has lately, in a letter to the 

 Hon. John Lowell, stated that the acetous fermentation 

 generally takes place during the progress of the vinous, 

 and that the liquor from the commencement is imbibing 

 oxygen at its surface. He highly recommends that new 

 charcoal, -in a finely pulverized state, be added to the 

 liquor as it comes from the press, in the proportion of 

 eight pounds to the hogshead, to be intimately incorpo- 

 rated : " this makes the liquor at first as black as ink, but 

 it finally becomes remarkably fine." 



