UTILIZING THE FRUIT 219 



sugar, but were about one per cent lower in sugar 

 than average apple juices. They were considerably 

 richer than apples in sucrose and in acid. Third, 

 it was found that the use of pure culture yeasts was 

 not necessary to insure rapid alcoholic fermentation. 

 Fourth, the ciders prepared from peaches were con- 

 siderably poorer in alcohol than apple ciders on ac- 

 count of the fact that peaches contain less total 

 sugars than apples. Fifth, the presence of brown 

 rot was found not to interfere with the alcoholic 

 fermentation of the ground peaches, but a large 

 proportion of the sugars was wasted by allowing 

 the fruit to rot before fermenting. Sixth, well- 

 flavored vinegars were produced by the use of a 

 small quick-process generator. These vinegars were 

 of acceptable quality, though turbid, and did not 

 possess the distinctive peach flavor. 



PEACH WINE 



The following directions for making peach wine 

 are taken from a French cookbook : 



Press the juice from the fruit and use five gallons of water 

 to every bushel of fruit ; in other words, dilute the juice pretty 

 freely. To each gallon of juice add two pounds of sugar. 

 Put this mixture in an open cask or a stone jar. Allow it to 

 ferment, skimming off the scum which rises. When no more 

 scum appears, draw off the liquor, preferably with a siphon, 

 so as not to disturb the sediment, placing it in a keg, which 

 should be laid on its side in a moderately cool cellar. A sec- 

 ond fermentation, slower than the first, will now follow, dur- 

 ing which time the keg should be kept nearly but not quite 

 closed and perfectly full. A small quantity of the juice should 

 be kept at hand in a separate vessel for this purpose. This 

 slow fermentation will last^ for three to six months, and its 

 completion may be easily judged by the fact that no more 

 gas is given off. The cask may then be tightly bunged up, 

 or the wine drawn off into clean bottles and tightly corked. 

 Further aging in wood or glass improves the appearance and 

 the flavor. 



