MISCELLANEOUS ALCOHOLIC BEVERAGES AND PRODUCTS 629 



The fermentation is similar to that of wine, but the cider should be 

 taken off the yeast sooner in order to promote clarification and the 

 retention of a little unfermented sugar. 



Cider is subject to the same bacterial alterations as wine and requires 

 the same treatment. It is more difficult to keep when made in the 

 ordinary way and is usually consumed during the first year. It is 

 particularly subject to turning brown, owing to the large amount of 

 oxidase present in apple juice. 



The use of sulphurous acid for preliminary defecation, pure yeast in 

 the fermentation, and fining, followed by pasteurization soon after the 

 fermentation, seem to offer the best means of improving present 

 methods. 



These methods were introduced into a cider-vinegar factory in 

 California by W. V. Cruess with excellent results. 



FERMENTED BEVERAGES OF VARIOUS FRUITS 



Many other fruits, especially those rich in sugar and with moderate 

 acidity, are used locally to produce alcoholic beverages. The methods 

 of fermentation are similar to those used in wine making, but additions 

 of sugar and water are usually made to correct defects of composition. 

 Very often distilled alcohol is also added after fermentation to preserve 

 the liquid, which is thus rendered unsuitable for an ordinary beverage. 



HYDROMEL OR MEAD 



An alcoholic beverage made by the fermentation of honey and water 

 is much used in eastern Europe. 



Honey contains from 65 to 74 per cent of reducing sugars and from 

 2 to 10 per cent of saccharose. It is diluted with water to reduce its 

 concentration to 22 Bal.*-24 Bal. A few yeast cells are usually 

 present in the honey but these are of various kinds and often unsuit- 

 able. The use of a good pure yeast is therefore advisable. As honey 

 contains little mineral or nitrogenous yeast food, an addition of nutritive 

 substances is often necessary: 



"Balling" refers to the degrees of the special hydrometer for determining the specific 

 gravity of saccharine solutions such as must or beer wort. Its purpose is to indicate directly 

 the percentage of solids in solution at a temperature of 6oF. 



